Medicine
8 years ago

New research reveals the key balance for gluten digestion.

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AACC International, Inc. eBooks
Chapter 1 Gluten: A Balance of Gliadin and Glutenin
C.W. Wrigley, F. Békés, W. Bushuk

Paper Summary

The article discusses the balance between two components of gluten, gliadin, and glutenin. Researchers explore how these proteins interact to create the structure of gluten. They found that the ratio of gliadin to glutenin affects the quality of gluten in baking.

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