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Leader needed for Canada’s National Microbiology Laboratory
The new appointment will help cement the relationship between public health authorities and academia, one which is crucial in maintaining high food safety standards in Canada.
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University of Manitoba (UM)
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Research explores how sodium reduction affects bread processing
The scientists found that reduced salt created a stickier dough, which has implications in large-scale processing when dough sticks to machinery, but this could be mitigated with stronger wheat cultivars, higher water contents and shorter mixing times.
