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Chemistry / For coeliac disease sufferers, are there alternatives to gluten in bread making?
« on: 03/06/2005 04:00:45 »
Gluten, as I understand things, is a combination of glutenin and prolamine.
Water and kneading dough facilitate it's creation.
The effect on bread is that the resulting gluten matrix provides a series of small bubbles that trap CO2 as it's produced by fermentation of sugar by yeast.
My question is what other short chain proteins might be coaxed into producing a similarly elastic long-chain protein in a similar process.
I'd like to see if I can produce a gluten-free bread for a friend who suffers from ciliac disease. Most of the available GF breads don't taste or look like bread. I won't describe what they do taste and look like as this is a family-type forum.
Thanks,
L. Lisov
Water and kneading dough facilitate it's creation.
The effect on bread is that the resulting gluten matrix provides a series of small bubbles that trap CO2 as it's produced by fermentation of sugar by yeast.
My question is what other short chain proteins might be coaxed into producing a similarly elastic long-chain protein in a similar process.
I'd like to see if I can produce a gluten-free bread for a friend who suffers from ciliac disease. Most of the available GF breads don't taste or look like bread. I won't describe what they do taste and look like as this is a family-type forum.
Thanks,
L. Lisov