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Enzymes Could Enhance Oat-based Gluten-free Breads

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Enzymes could enhance oat-based gluten-free breads

By Stephen Daniells, 02-Oct-2009

Specific enzymes could lead to better quality oat-based bread for the burgeoning gluten-free market, says a new study from Ireland.

Using laccase and protease enzymes led to improved breadmaking performances and enhanced textural quality of finished bread, write researchers from University College Cork and the Catholic University of Leuven in the journal Food Chemistry.

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