Cellulase What is Cellulase? Cellulase is one type of hydrolytic enzyme which targets cellulose fibers. Cellulose is a non-starch polysaccharide naturally present in whole grain flours and contains the full load of bran and aleurone layers. Cellulases are typically used in coffee processing and fruit juice extraction. Although not widely distributed in [...]
Bread is an important foodstuff in everyday life. A healthy, balanced diet is the foundation of good health, and nutritionist and most health professionals recognize that bread should be part of a healthy diet. However, for multiple reasons the consumption of bread has been declining in the last decades. Some global population trends might [...]
Whole grain bread is a whole food. A quick look at Dave’s Killer Bread 21 whole grains and seeds nutritional panel shows a food that is low in saturated fat (0g), a good source of dietary fiber (3g), and a good source of manganese (25%). Let’s take a look at the benefits of eating whole grain bread [...]
Whole Grains What are Whole Grains? Whole grains are cereal grains which contain the intact, ground, cracked or flaked kernel or seed of the grain as well as the endosperm, germ and bran.1 The American Association of Cereal Chemists International (AACCI) defines whole grains as "The intact, ground, cracked or flaked caryopsis, [...]
