Boston
NO NEED to worry about leaving your ice cream in the freezer. Add a simple
wheat extract and it won’t get that horrible grainy texture from hanging around
the fridge too long.
Douglas Goff and his colleagues at the University of Guelph in Canada looked
at a class of proteins from winter wheat that help the plant survive the cold.
The proteins bind onto the faces of small ice crystals and stop them from
growing into large, rectangular crystals. It’s these sharp crystals that can
make your smooth ice cream feel like a mouthful of snow.
Goff’s team grow…
