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		<title>Soil Bacterium Transforms Whole-Wheat Dough Into Softer, Better-Smelling Steamed Buns</title>
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				<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[Bacillus subtilis]]></category>
		<category><![CDATA[bran]]></category>
		<category><![CDATA[cereal science]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[food microbiology]]></category>
		<category><![CDATA[food rheology]]></category>
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		<category><![CDATA[gluten network]]></category>
		<category><![CDATA[starch order]]></category>
		<category><![CDATA[steamed buns]]></category>
		<category><![CDATA[volatile metabolomics]]></category>
		<category><![CDATA[whole-wheat dough]]></category>
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					<description><![CDATA[Fermenting whole-wheat dough with specific Bacillus subtilis strains rebuilds the gluten network, softens steamed buns, and reduces off-odors, according to a new study in npj Science of Food.]]></description>
		
		
		
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