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Baking Bread

Though chemistry teachers might have to regularly field questions about the chemistry of ‘Breaking Bad’ these days, baking bread is probably more likely to figure on a list of their recreational activities. Bread-making is a process that seems simple, essentially involving the mixing of just four in more

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  • Analytical quantitation of gluten in foods

    According to legislation, foods bearing a gluten-free label must not contain more than 20 mg of gluten per kilogram, which is crucial to ensure food safety for celiac disease patients. Gluten is detected by immunological, genomic, chromatographic and/or mass spectrometric methods, but the complexity of gluten poses various analytical challenges. more



Gluten - a prime source of gluten Gluten is a composite of the proteins gliadin and glutenin . These exist, conjoined with starch , in the endosperm s of some grass-related grain s, notably wheat , rye , and barley . Gliadin and glutenin co ... more


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