Agricultural and Biological Sciences
a year ago

New Study Reveals Impact of Gluten Content on Bread Quality

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EVALUATION OF THE AMOUNT AND QUALITY OF GLUTEN IN GRAIN OF DIFFERENT TYPES
Andriі Karatіeіev

Paper Summary

Gluten is a protein found in grains that helps dough rise and gives bread its structure. The amount of gluten in wheat grains can vary from 5% to 36%.

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