Gluten is a set of proteins found in seeds. They are present in food grains like wheat, oats, rye, etc. Its adhesive and viscoelastic property is the reason behind the dough’s elasticity. Wheat has 13% protein of which glutenin and gliadin constitute a major part. The combination of these two proteins results in the lightness and fluffiness of wheat breads. Scientists at IARI have developed a technique for generation of gluten in pearl millet and maize flours.


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