We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Researchers Develop Tasty – And Gluten-Free – Baked Goods From Sorghum

June 25, 2012: 07:28 PM EST
Food scientists at Kansas State University – working closely with a student who suffers from celiac disease, a severe reaction to the protein gluten – have developed palatable, gluten-free  baked goods based on the grain sorghum. Products so far include tortillas, breads, Belgian waffles and waffle cones. They have also determined that a specific particle size of sorghum flour has a lower glycemic index rating than grains like wheat, corn and rice. The researchers believe the new uses for sorghum, which is mostly used as animal feed, will also benefit sorghum farmers.
"Grain of sense: Research with gluten alternatives shows promise for Kansas sorghum farmers and consumers", States News Service, June 25, 2012, © States News Service
Domains
FOOD TRENDS
Bodily Needs
Ingredients
Consumers
Nutrition
Cereals & Bakery
Geographies
Worldwide
North America
United States of America
Categories
Companies, Organizations
Innovation & New Ideas
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.