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Bioengineer (Reino Unido)
Em 2021: 63 notícias
Desde 1995: 334 notícias

Study innovates in gluten-free formulations, creating more palatable and nutritious bread

Publicado em 21 julho 2021
Gluten is a protein complex found in cereals such as wheat, rye and barley. It is responsible for the elastic texture of dough so that loaves and rolls can be baked into different shapes while remaining flexible and crusty. It also lengthens the shelf life of bread at room temperature, when associated with preservatives. Gluten intolerance, however, has become a global epidemic, and gluten-free products are increasingly popular. The problem is that most of those available on the market are far [...]