Chemists use corn protein in gluten-free bread

by Jeff Gelski
Share This:

MANHATTAN, KAS. — U.S. Department of Agriculture chemists in Manhattan removed a certain amount of fat from a corn protein called zein to create gluten-free bread. Zein is a byproduct from corn wet milling and fuel-ethanol production.

Chemists Scott Bean and Tilman Schober of the Agricultural Research Service Grain Quality and Structure Research Unit led the research. At first, they used zein to make dough that was more similar to wheat dough, but it lacked strength and the rolls produced from it were too flat. Removing more of the fat from the zein protein’s surface allowed the proteins to stick to each other much like wheat proteins do, which gave the zein-based dough the same elastic properties as wheat dough.

The researchers tried using other grains, but the rolls spread out too much.

Add a Comment
We welcome your thoughtful comments. Please comply with our Community rules.








The views expressed in the comments section of Baking Business News do not reflect those of Baking Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.