Gluten-free bread: finally good thanks to an Italian patent
Gluten-free bread: finally good thanks to an Italian patent

At the cost of being brutal let's say it without going around it: bread and baked goods gluten free they are not synonymous with taste, texture or fragrance. Nor much less of savings.

Sometimes, to avoid unappetizing results, gluten substitutes are used such as some mushrooms, or xanthan gum, a dietary fiber that has the task of softening the dough.

But gluten, enemy of celiacs and intolerant people (increased fourfold in the last forty years) is however a necessary element for the preparation of bread and pasta as it acts as a glue between the substances.

But now two Italian researchers, Virna Cerne and Ombretta Polenghi, managed to isolate two corn proteins called Zein and Protelin, to be added to gluten-free bread and pasta in different quantities depending on what texture, fragrance and flavor you want to achieve.

In fact, the two proteins extracted from corn bring the elasticity and humidity that gluten-free products lack and which result in lumpy, dull or not very tasty dough.

The method invented by the two Italian researchers, awarded with the European Inventor Award 2016, promises to be of great impact. Opens the doors to gluten-free products since more affordable cost, with less than additives (like fibers) in products for celiacs, and finally more appetizing.

Not bad if we think that last year over four billion euros were spent in the world on gluten-free foods.

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