Bringing food chemistry to life

This is a video of the barley pita pictured below puffing in our oven. click here: puffing pita

Been trying a new bread style this week, as well as using a non-traditional grain in a familiar type of bread. The non-traditional grain was a pita bread made with 50% stone ground barley and 50% stone ground hard white wheat. These were astoundingly successful and the barley adds a unique and attractive character to [...]

Fooducation I have a link to this blog but it worth highlighting so people remember to go look periodically.  It really worth subscribing to the RSS feed to be reminded. I really like this site as another great way of bringing food chemistry to life. I think the author, Erik Foodladi,  at beautiful Volda University [...]

A nice  very brief concise and simple review of the chemistry of food major components from the point of view of their digestion – from Richard Bowen at Colorado State. http://www.vivo.colostate.edu/hbooks/pathphys/digestion/basics/foodchem.html Also on dietary polysaccharides – for my students a primer on the more detailed study of these topics.