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Remove gluten and the most crucial ingredient for a dough’s rheology, the breadmaking processes, characteristics like structure and mouthfeel, along with a longer shelf life, has effectively been removed. But with gluten intolerance a global epidemic today, the demand for gluten-free (GF) products is ever increasing. Gluten is the protein complex found in cereals like wheat, rye and barley that is responsible for the elastic texture of dough. Unfortunately, its key role in breadmaking [...]