PAU develops PBW-RS1 while shifting from “quantity” to “quality” and from “food security” to “nutritional security in its research focus.

Stone milling has been used for centuries to grind grains into flour. It preserves the nutrient-rich germ and bran of the grain.

Studying the lifecycle of a wheat plant can provide a deeper understanding of this important crop.

Among the different parameters that define bread quality, flavour is one of the most appreciated sensory attributes .

In the history of wheat consumption, roller milling is a fairly new technology, yet it has altered the landscape like none other.

With the advent of industrialisation, we moved to consuming more refined wheat flour (milled in roller mills) from whole wheat flour...