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Enzymes could enhance oat-based gluten-free breads


October 5, 2009
By BakeryAndSnacks.com


Oct. 5, 2009 – Specific enzymes could lead to better quality oat-based bread for the
burgeoning gluten-free market, says a new study from Ireland.


Oct. 5, 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. | READ MORE

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