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J.R. Pussy Willow @fattieart.bsky.social

It's ENZYMES! Digestive (and other) enzymes are being used to change the covalent bonds of gluten-free flours to improve their textures and tastes. This is VERY science-y but very interesting if you're a baking nerd. www.sciencedirect.com/science/arti...

jul 1, 2025, 12:16 am • 1 0

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