Bakers Journal

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Study finds corn protein useful in gluten-free bread


December 2, 2010
By Caroline Scott-Thomas/FoodNavigator.com

December 2, 2010, Manhattan, Kan. – Defatted corn protein could be used for making gluten-free bread with a crumb structure and texture closer to that of wheat bread, according to chemists at the USDA's Agricultural Research Service. |READ MORE