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.
Study innovates in gluten-free formulations, creating more palatable and nutritious bread
- 21. 7 2021 (18:55)