The disclosure provides a bread-derived scaffold biomaterial for supporting cells, the scaffold comprising a bread crumb and wherein the bread crumb comprises a three-dimensional porous structure to support the cells. Further provided is a use of the scaffold and a method of making same.

A bread product made from beaten eggs and flour high in fiber such as rye. Various spices such as ginger which are known to lower A1C and cholesterol are added to the dough to achieve a bread product which upon consumption delivers therapeutically effective concentrations of the spices.

A bread product made from beaten eggs and flour high in fiber such as rye. Various spices such as ginger which are known to lower A1C and cholesterol are added to the dough to achieve a bread product which upon consumption delivers therapeutically effective concentrations of the spices.

Potassium bicarbonate is coated with an anionic or amphoteric surfactant, which is preferably a metal soap, such as calcium stearate, to inhibit caking on storage, and premature loss of carbon dioxide when mixed with acidulant, e.g. in a baking powder or self-raising flour blend. Loss of carbon dioxide in the blend may be further inhibited by coating the acidulant with surfactant. Combination of surfactant coating with an inorganic anti-caking agent such as silicon dioxide gives synergistic protection against caking of the potassium bicarbonate. Preferably the bicarbonate has D50 of between 35 and 200μ and is free from particles greater than 400μ.

Potassium bicarbonate is coated with an anionic or amphoteric surfactant, which is preferably a metal soap, such as calcium stearate, to inhibit caking on storage, and premature loss of carbon dioxide when mixed with acidulant, e.g. in a baking powder or self-raising flour blend. Loss of carbon dioxide in the blend may be further inhibited by coating the acidulant with surfactant. Combination of surfactant coating with an inorganic anti-caking agent such as silicon dioxide gives synergistic protection against caking of the potassium bicarbonate. Preferably the bicarbonate has D50 of between 35 and 200μ and is free from particles greater than 400μ.

In certain example embodiments, the invention comprises an agent for leavening baked goods comprising sodium bicarbonate and dried buffered vinegar. In some embodiments, the sodium bicarbonate is encapsulated in a lipid material, such as palm oil, fractionated palm oil, fully hydrogenated palm oil, mono- and di-glycerides, fully hydrogenated cottonseed oil, or fully hydrogenated soybean oil. In another aspect, the invention provides a method of making an agent for leavening baked goods comprising mixing together sodium bicarbonate, dried buffered vinegar, and a lipid material, such as described herein.

This disclosure relates to methods and compositions for determining the alleles present at polymorphic simple sequence repeat (SSR) sites in the Cannabis genome to produce a genetic profile for Cannabis plants.

Functional food comprising montbretin A and use of the functional food for limiting polysaccharide processing in a human subject and for treating conditions treatable by inhibiting pancreatic a-amylase.

Functional food comprising montbretin A and use of the functional food for limiting polysaccharide processing in a human subject and for treating conditions treatable by inhibiting pancreatic a-amylase.

The present disclosure relates to a method of artisan bread production. In particular, the present disclosure provides methods for producing artisan breads with improved dough rheology (consistency), increased volume, porosity, textural shelf life, aroma and flavor, while maintaining a more uniform and aesthetically-pleasing shape with the use of organic acids and non-wheat flour.