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- Aretaeus Cappadocia commented on Scott Adams's article in Gluten-Free Grains and Flours1
How Ethanol Transforms Gluten-Free Dough: New Insights into Corn Protein Science
um, ok, I read this post and the linked article hoping to find something that I could bring into my kitchen. Looks more like some foundational science work that eventually may well benefit factory-style gluten-free food preparation. Interesting work. I look forward to when it can be implemented to bring new gluten-free breads to market.- baking
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