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Research seeks to make maize protein behave like gluten
By: Peter Olins, PhD on February 1, 2014.
Flour made from corn (maize) is gluten-free, but lacks some of the characteristics required for bread-making. This news article describes work to modify the main protein in corn (zein) to make it behave more like the gluten in wheat.
News Commentary: Jeff Gelski
Published in: BakingBusiness.Com
Read more → Research seeks to make maize protein behave like gluten