European researchers are looking into the science of bread. They are looking at how industrial techniques could produce the same taste and nutrition in a loaf as a traditional bakery. Armed with laser[...]

European researchers are looking into the science of bread. They are looking at how industrial techniques could produce the same taste and nutrition in a loaf as a traditional bakery. Armed with lasers, scanners, and nuclear magnetic resonators, they want to know what puts the "go" into "dough".