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Scott Adams

Can a New Rice-based Enzyme Take Gluten-Free Bread to the Next Level?

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Enzymes are playing an increasing part in both the treatment of celiac disease, and in the manufacture of gluten-free baked goods.

DSM recently showcased their new rice-based baker's enzyme, Bakezyme, at the annual meeting of Institute of Food Technologists (IFT) in Las Vegas. The product took DSM two years to develop and perfect, and promises to improve the softness and moistness of gluten-free bread.

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