More GMOs being forced upon us. I for one think they should be labelled as containing
GMOs just as milk is or was marked as containing BGH/bovine growth hormone.
Otherwise we half to grow our own wheat and have our own cows. We may have to do it
soon anyway due to drifting pollen. The distance it can drift should negate any growing of
GM crops. It may already be to late to do anything about it.
On the other side, If they can develop new genes etc, then surely they can develop ways
to detect it, such as the bio-chip. And why can't they combine it with terminator factors
that would render the seed sterile. Again that would lower Monsanto's profit from the
technology. GMOs should be outlawed the same way DDT is.
My apologies for the long post, but I think everyone would be interested in the current
turn of events.
------- Forwarded message follows -------
Date sent: Wed, 26 Nov 2003 07:57:59 -0500
From: ARS News Service <NewsService_at_ars.usda.gov>
To: ARS News subscriber <jallan6977_at_earthlink.net>
Subject: [compost_tea] Comeback for Soy Bread?
Send reply to: ARS News Service <NewsService_at_ars.usda.gov>
[ Double-click this line for list subscription options ]
STORY LEAD:
A Comeback for Soy-Based Bread?
___________________________________________
ARS News Service
Agricultural Research Service, USDA
Jan Suszkiw, (301) 504-1630, jsuszkiw_at_ars.usda.gov
November 26, 2003
___________________________________________
A musty, "beany" taste has kept consumers from liking soy-based
breads. But chemist-turned-baker Randy Shogren has concocted a new
dough formulation that may change their minds.
Shogren's bread-making is part of an effort to develop new,
value-added uses for corn, soybeans, wheat and other crops at the
Agricultural Research Service's National Center for Agricultural
Utilization Research in Peoria, Ill. There, Shogren figured out how to
use soy flour to enrich the protein content of bread while minimizing
its beany aftertaste, a feat that's eluded food technologists since
the 1970s.
With technician Elizabeth Krietemeyer's help, Shogren prepared dough
formulations containing five different ratios of defatted soy flour,
whole and white-wheat flour. They added different amounts of ascorbic
acid, sugar, salt, milk, water and vegetable shortening to the doughs
and active dry yeast to leaven them. After baking the bread, they
analyzed the taste and texture, observing that the yeast, extra sugar
and ascorbic acid significantly reduced the soy's beany aftertaste.
The three ingredients also enabled Shogren to produce loaves
containing 30-40 percent soy flour and 112-127 grams of protein,
compared to 65 grams for all-wheat bread.
Trained panelists at Kansas State University's Sensory Analysis Center
who evaluated the breads found them comparable to all-wheat bread.
Although the soy-based breads were slightly more dense,
health-conscious consumers aren't likely to find the texture much
different than multi-grain and other specialty breads, notes Shogren.
He and ARS co-authors Craig Carriere and Abdellatif Mohamed recently
published the results in the Journal of Food Science and Technology.
Besides grocery store shelves, the soy/wheat bread could prove
especially welcome at local food assistance programs. Costing about 50
cents a loaf, the bread meets recommended daily values of protein, fat
and carbohydrates, according to Shogren. Plus, it is high in total
dietary fiber and heart-healthy compounds such as isoflavones. The
soy/wheat bread is easily prepared with standard bread-making
equipment.
ARS is the U.S. Department of Agriculture's chief scientific research
agency. ___________________________________________
* This is one of the news reports that ARS Information distributes to
subscribers on weekdays. * Start, stop or change an e-mail
subscription at www.ars.usda.gov/is/pr/subscribe.htm *
NewsService_at_ars.usda.gov | www.ars.usda.gov/news * Phone (301)
504-1638 | fax (301) 504-1648
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Received on Fri Nov 28 2003 - 00:28:01 EST