breads & grains library

Breads & Grains should be the biggest part of your daily diet according to the new USDA food pyramid. Learn why breads and grains are so important and how they work.

Featured Article: How Bread Works

Crunchy crust, soft, spongy middle -- there's something about fresh-baked bread. Have you ever thought about bread as a technology? Learn about the biochemical reactions that make bread taste so good! See more »

Articles 1-6 of 6

How Bread Works

Crunchy crust, soft, spongy middle -- there's something about fresh-baked bread. Have you ever thought about bread as a technology? Learn about the biochemical reactions that make bread taste so good!

How does popcorn work?

Popcorn certainly is unique, but have you ever wondered how it actually works? Check out this article to learn what makes popcorn pop and more.

How Sourdough Bread Works

Sourdough bread tastes great, but have you ever thought about it as a technology??? Learn how this technology works!

How to Make Pastry Dough

Upon a base of pastry dough, many irresistible creations have been made. But a pie with a tough crust won't win you any awards.

How Triscuits Work

Triscuits are a delicious treat and an American cultural phenomenon. In this article, we'll show you behind the scenes from the idea to the production process of this tasty snack food.

Pretzel Facts

In the 1,400 years since the pretzel was invented, bakers have come up with a wide variety of shapes and flavors. The history of this adaptable snack shows its versatility.