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
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