Two inventors (Virna Cerne and Ombretta Polenghi) have come up with a substitute protein for gluten. Zein is a protein isolated from corn and can provide an elasticity similar to gluten”

“Today the gluten-free products include a lot of fiber but the fiber cannot be really elastic,” says Cerne. “Once the zein protein is isolated, it can be added to different gluten-free flours like rice or corn flour and it solves the problem of no elasticity.”

Read the full article at Quartz – Food scientists say they’ve found a way to make gluten-free bread taste delicious at last

Connect with Us! Facebook | Twitter | Pinterest | Google+ | RSS Feed | Email Newsletter | Submit a Tip

Recent Great Deals [more]:



Related