Prof. Dr. Mario Jekle from the University of Hohenheim in Stuttgart is working on processes in which selected proteins from peas, rapeseed, rice, or maize, directly replace gluten protein, or can be linked to form chains with gluten-like properties. 

Since gluten gives baked good structure and produces light and airy products, this could transform gluten free baked goods completely!

Read more here: https://phys.org/news/2023-05-delicious-proteins-revolutionize-gluten-free-goods.html

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