Gluten-free Advancements; Meet Mariano Gascon; IFT14 Videos

Gluten-Free Advancements
A study in the Journal of Food Science delves into the latest discoveries in gluten-free product development. Scientists and technologists continue in their quest to improve the taste and texture of gluten-free products, but the quality of these products still tends to be poor. Bread products have a low volume, pale crust, crumbly texture, bland flavor, and a high rate of staling. In this review, the authors discuss the most recent advances in gluten-free research that h…