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Will New Variety Of Rice Flour Mitigate World Famine?

June 29, 2015: 12:00 AM EST
Japanese researchers have developed a new type of rice flour that may someday rival wheat flour and help alleviate global famine. The researchers tinkered with the amount, structures and properties of rice seed storage proteins, finally determining that a deficiency in one protein (PDIL 1;1) improved the rice flour dough and bread. The new dough is more elastic, less sticky, holds bubbles during fermentation and baking, and retains shape as it inflates. The bread made from the dough has a more flexible texture after baking. The researchers are experimenting with breeding PDIL 1;1-deficient rice plants under a variety of climactic conditions.
"Improving rice flour to aid food poverty", Phys.org Science X network / Society for Experimental Biology, June 29, 2015, © Phys.org Science X network / Society for Experimental Biology
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