Creative Commons attribution credit, below. From the USDA Agricultural Research Service Website:
"Chemists Scott Bean and Tilman Schober at the Agricultural Research Service (ARS) Grain Quality and Structure Research Unit found that by removing a certain amount of fat from a corn protein called zein, they were able to produce a dough more similar to wheat dough, and free-standing, hearth-type rolls that resemble wheat rolls. ARS is the chief intramural scientific research agency of USDA." Fascinating stuff! Shared by Twitterer Celiac Facts. Read the rest of the article here:
Click: USDA Scientists Develop a Better GF Bread
"Chemists Scott Bean and Tilman Schober at the Agricultural Research Service (ARS) Grain Quality and Structure Research Unit found that by removing a certain amount of fat from a corn protein called zein, they were able to produce a dough more similar to wheat dough, and free-standing, hearth-type rolls that resemble wheat rolls. ARS is the chief intramural scientific research agency of USDA." Fascinating stuff! Shared by Twitterer Celiac Facts. Read the rest of the article here:
Click: USDA Scientists Develop a Better GF Bread
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