Agricultural Research Service: Sorghum Bran Rises as an Ingredient for Enhancing Gluten-Free Bread
April 25, 2023
April 25, 2023
WASHINGTON, April 25 (TNSjou) -- The U.S. Department of Agriculture's Agricultural Research Service issued the following news release:
Sorghum bran, often a low-cost byproduct of sorghum milling, can enhance gluten-free bread's nutritional value without compromising its flavor, according to a study published in the Journal of Food Science.
While gluten-free foods are in demand to meet consumers' medical needs and dietary preferences, these foods sometimes are deficient . . .
Sorghum bran, often a low-cost byproduct of sorghum milling, can enhance gluten-free bread's nutritional value without compromising its flavor, according to a study published in the Journal of Food Science.
While gluten-free foods are in demand to meet consumers' medical needs and dietary preferences, these foods sometimes are deficient . . .