{"id":2534,"date":"2010-12-22T11:19:10","date_gmt":"2010-12-22T16:19:10","guid":{"rendered":"http:\/\/sciencebusiness.technewslit.com\/?p=2534"},"modified":"2010-12-22T11:19:10","modified_gmt":"2010-12-22T16:19:10","slug":"process-developed-for-high-quality-gluten-free-bread","status":"publish","type":"post","link":"https:\/\/technewslit.com\/sciencebusiness\/?p=2534","title":{"rendered":"Process Developed for High-Quality Gluten-Free Bread"},"content":{"rendered":"<figure id=\"attachment_2536\" aria-describedby=\"caption-attachment-2536\" style=\"width: 298px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/technewslit.com\/sciencebusiness\/wp-content\/uploads\/2010\/12\/BreadRolls_ARS.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2536\" title=\"BreadRolls_ARS\" src=\"http:\/\/technewslit.com\/sciencebusiness\/wp-content\/uploads\/2010\/12\/BreadRolls_ARS.jpg\" alt=\"Bread and rolls (Agricultural Research Service\/USDA)\" width=\"298\" height=\"200\" srcset=\"https:\/\/technewslit.com\/sciencebusiness\/wp-content\/uploads\/2010\/12\/BreadRolls_ARS.jpg 298w, https:\/\/technewslit.com\/sciencebusiness\/wp-content\/uploads\/2010\/12\/BreadRolls_ARS-150x100.jpg 150w\" sizes=\"auto, (max-width: 298px) 100vw, 298px\" \/><\/a><figcaption id=\"caption-attachment-2536\" class=\"wp-caption-text\">(Agricultural Research Service\/USDA)<\/figcaption><\/figure>\n<p>Chemists with the USDA&#8217;s <a href=\"http:\/\/www.ars.usda.gov\/is\/pr\/2010\/101222.htm\">Agricultural Research Service<\/a> (ARS) in Manhattan, Kansas have developed a process for high-quality, gluten-free bread. According to <a href=\"http:\/\/digestive.niddk.nih.gov\/ddiseases\/pubs\/celiac\/\">National Institutes of Health<\/a>, some two million Americans suffer from celiac disease, which makes them unable to digest gluten, a protein in flour from grains such as wheat, barley and rye, causing severe diarrhea and inability to absorb nutrients.<\/p>\n<p>ARS&#8217;s Scott Bean and Tilman Schober 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. They earlier had some success developing pan bread from other gluten-free grains such as corn, sorghum, and rice, but they couldn&#8217;t make free-standing rolls because the rolls spread out too much.<\/p>\n<p>In previous studies, Bean and Schober found that zein &#8212; an available byproduct from corn wet milling and fuel-ethanol production &#8212; could be used to make a dough more similar to wheat dough. The dough still lacked strength, however, and the rolls produced from it were too flat.<\/p>\n<p>The chemists discovered that removing more of the fat from the zein protein&#8217;s surface allowed the proteins to stick to each other much like wheat proteins do, giving the zein-based dough the same elastic properties as wheat dough. Bean used corn as an intermediate step toward achieving the ideal in gluten-free breads: a wheat-like dough using non-wheat proteins, resulting in products with a fluffy, light texture.<\/p>\n<p>The research results were published in the <a href=\"http:\/\/www.ars.usda.gov\/is\/AR\/archive\/nov10\/\">November\/December 2010<\/a> issue of <em>Agricultural Research<\/em> magazine.<\/p>\n<p style=\"text-align: center;\">*\u00a0\u00a0\u00a0\u00a0 *\u00a0\u00a0\u00a0\u00a0 *<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chemists with the USDA&#8217;s Agricultural Research Service (ARS) in Manhattan, Kansas have developed a process for high-quality, gluten-free bread. According to National Institutes of Health, some two million Americans suffer from celiac disease, which makes them unable to digest gluten, a protein in flour from grains such as wheat, barley and rye, causing severe diarrhea [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[92,64,58],"class_list":["post-2534","post","type-post","status-publish","format-standard","hentry","category-products","tag-agriculture","tag-life-sciences","tag-usda"],"_links":{"self":[{"href":"https:\/\/technewslit.com\/sciencebusiness\/index.php?rest_route=\/wp\/v2\/posts\/2534","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/technewslit.com\/sciencebusiness\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/technewslit.com\/sciencebusiness\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/technewslit.com\/sciencebusiness\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/technewslit.com\/sciencebusiness\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2534"}],"version-history":[{"count":2,"href":"https:\/\/technewslit.com\/sciencebusiness\/index.php?rest_route=\/wp\/v2\/posts\/2534\/revisions"}],"predecessor-version":[{"id":2537,"href":"https:\/\/technewslit.com\/sciencebusiness\/index.php?rest_route=\/wp\/v2\/posts\/2534\/revisions\/2537"}],"wp:attachment":[{"href":"https:\/\/technewslit.com\/sciencebusiness\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2534"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/technewslit.com\/sciencebusiness\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2534"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/technewslit.com\/sciencebusiness\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2534"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}