Finally delicious: New proteins to revolutionize gluten-free baked goods

PHYSorg
May 24, 2023, 4:20 pm90 pts
Gluten is one of the largest natural proteins and has fantastic properties: It keeps a well-cooked dough airy until baking stabilizes the open-pore structure. Prof. Dr. Mario Jekle from the University of Hohenheim in Stuttgart is working on processes in which selected proteins from peas, rapeseed, rice, or…

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