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United States Department of Agriculture

Agricultural Research Service

Image Number D3066-1

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Image Number D3066-1

Bakery cakes like this one may one day have more fiber. ARS scientists are using finely ground corn bran as a substitute for some of the flour used to make white layer cake, raising its fiber content without sacrificing quality. Additional research is aimed at reducing the confection’s calorie content.

 

Photo by Stephen Ausmus.


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Last Modified: 11/6/2013
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