Bread to stay fresher longer thanks to Irish scientists
23/10/2005 - 14:19:13Fresh bread could now have shelf-life that lasts two days longer than at present, as a result of research by Irish scientists.
Biochemists at Galway University and food researchers at Teagasc have found that adding a natural enzyme to dough produces bigger loaves with softer crumbs.
One of the researchers claimed that bakers are "very interested" in the findings.
