date:Jul 27, 2021
14 articles have been published in scientific journals as a result of the research. The most recent article is published in Foods.
The need for gluten-free
Gluten is a protein complex present in wheat, rye and barley cereals. It gives dough its elastic structure, allowing loaves and rolls to be baked into various forms while staying flexible and crusty. When combined with preservatives, it also extends the shelf life of bread at room temperature.
Psyllium is a prominent ingredient in functiona