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No Wheat Bread Innovation Aids Developing Nations
A Canadian food scientist, Dr. Martin Satin of the Rome based FAO service, reveals a method to bake bread from sorghum maize millet or cassava by boiling 10 percent flour to create a starch paste that supplies gluten like structure. The FAO plans to demonstrate the technique in Sudan Nigeria and Cuba helping countries cut wheat imports and improve nutrition.
MENTIONED IN THIS ARTICLE
Martin Satin
United Nations Food and Agricultural Industries Service
Satin
Vladimir Rasper
University of Guelph
Sudan
Nigeria
Cuba