Common protein could boost gluten-free rice bread: Study
Sep 2, 2010 Online Bakery
Common protein could boost gluten-free rice bread: Study
Hiroyuki Yano from the National Food Research Institute at Japan’s National Agriculture and Food Research Organization reports that glutathione was found to inhibit the formation of linkages in the batter called disulfide bonds, previously reported to produce a strong network and resist expansion on baking.
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