date:Jul 18, 2013
heit) achieved viscoelastic properties in dough similar to the properties associated with gluten. That research was unable to sustain the properties, such as when temperatures dropped or during relaxation of the dough.
Dr. Hamaker said research in progress involves finding ways to stabilize the viscoelastic properties of zein. A paper in the April 2012 issue of Trends in Food Science Technology details the work at Purdue in West Lafayette, Ind., on the potential use of zein in gluten-free prod