Flour powers

نویسنده

  • Bernard Dixon
چکیده

Scientists working in areas that are (rightly or wrongly) socially contentious might benefit by perusing readers' comments lodged on online newspaper websites after the appearance of announcements in their fields. On many occasions, they would find not only approving sentiments but also a surprising degree of hostility. The recent announcement of draft sequence coverage of the wheat genome provides a vivid example. " British scientists have cracked the genetic code for wheat — paving the way for a new breed of crops resistant to disease, " said the Daily Mail on 27 August. " The experts will today share the map of the wheat genome online for free, allowing growers around the world to develop super strains of the crop. The development could also lead to massively increased production — and in turn lower bread prices. But last night there were fears the breakthrough could open the doors to genetically modified 'Frankenstein foods' as scientists will be able to manipulate the wheat DNA. " The UK's Biotechnology and Biological Sciences Research Council (BBSRC) triggered the media coverage by issuing a press release describing the collaborative work of groups at the universities of Liverpool and Bristol and the John Innes Centre in Norwich. " The genome sequences released comprise five read-throughs of a reference variety of wheat and give scientists and breeders access to 95% of all wheat genes, " said the BBSRC document. " This is among the largest genome projects undertaken, and the rapid public release of the data is expected to accelerate significantly the use of the information by wheat breeding companies. " Here, then, are some of the online comments provided by readers: " These so-called scientists have NO idea what GM crops will do to humans, animals or any other form of life " , " If GM wheat is engineered, then I guess many people will give up eating bread " , " Quit Messing With Our Food Supply! Idiot scientists, some things are meant to be left alone, especially things that You Have No Clue About " , " Disguised GM wheat, trash it ". The Daily Mail's 'Frankenstein' comment and past campaigning against genetic modification may have encouraged so-minded people to post remarks of this sort. Yet there were even stronger protests against The Independent, which not only highlighted potential benefits stemming from the wheat research but also lauded them in an editorial. …

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Effect of Partial Replacement of Wheat Flour with High Quality Cassava Flour on the Chemical Composition, Antioxidant Activity, Sensory Quality, and Microbial Quality of Bread

IN THE CURRENT STUDY, WHEAT FLOUR WAS MIXED WITH HIGH QUALITY CASSAVA FLOUR (HQCF) IN SEVERAL RATIOS: 90:10, 80:20, 70:30, and 60:40, and used to prepare 10%, 20%, 30%, and 40% National Root Crops Research Institute (NRCRI) cassava bread, respectively. 100% wheat bread was prepared as a control (100% wheat bread). Five bread samples were prepared per group. Antioxidant assays [i.e., 2,2-dipheny...

متن کامل

Studies on functional properties and incorporation of buckwheat flour for biscuit making

The consumer demand is increasing for composite flour based bakery products like biscuits.The incorporation of buckwheat can be justified in composite flour based biscuits as it has beneficial nutraceutical properties and its gluten-free nature can play important role in preventing celiac problem. The physicochemical and functional properties of buckwheat flour were studied and biscuits were pr...

متن کامل

Effect of wheat flour, Bengal gram flour and corn flour on lipid metabolism in rats.

Male albino rats were fed on respective diets of wheat flour, Bengal gram flour and corn flour for 8 weeks at the 59% level. It was observed that the increase in weight after wheat flour and Bengal gram flour feeding was 6.8 and 12.0% respectively and that the decrease after corn flour feeding was 5.2% as compared to the control animals on sucrose diet. Serum cholesterol and liver cholesterol l...

متن کامل

Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties

Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with inc...

متن کامل

Quality evaluation of noodles from millet flour blend incorporated composite flour

This study presents influence of millet flour blend on physical, functional, nutritional, cooking and organoleptic characteristics of noodles prepared from composite flour of millet flour blend, whole wheat flour and soy flour. Fiber and amylose/ amylopectin ratio increased significantly (p<0.05) with increase in level of millet flour blend incorporation. Cooking time of developed noodles from ...

متن کامل

Effects of substitution of black glutinous rice flour for wheat flour on batter and cake properties

The effect of substitution of black glutinous rice flour for normal wheat flour on batter and cake properties was determined. Black glutinous rice flour was used to substitute 30, 50, 70 and 100% of wheat flour in a control cake formulation. Experimental data showed that pasting temperature, peak viscosity, final viscosity, breakdown and setback of all black glutinous rice and mixes flour sampl...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

عنوان ژورنال:
  • Current Biology

دوره 20  شماره 

صفحات  -

تاریخ انتشار 2010