Adhering to a gluten-free diet for alleged health reasons is very fashionable these days and therefore attracts a lot of media attention. This trend of eliminating from the diet all gluten containing cereals, the byproducts of these cereals and products made from these by-products has certainly
also contributed to the decline of bread consumption.
Defining gluten: Gluten is a protein found in wheat, rye, barley, triticale and their derivatives. Gluten includes two different types of protein,
glutenin and gliadin which are respectively responsible for the elasticity and extensibility of the dough. When baking, gluten starts to form during the mixing process as the protein network develops and traps gases produced during fermentation, allowing the dough to expand, while maintaining its shape.
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