Public Title Leavened Products Made From Non-Wheat Cereal Proteins Division Lead Inventor Hamaker, Bruce Public Description It is estimated that 1 in 125 North Americans and Europeans possess some degree of wheat intolerance. Gluten is the protein contained in wheat which allows bread to be leavened, leaving sufferers of wheat intolerance to find alternative methods for leavening bread. Although gluten-free breads are currently made using gums and other additives, the quality is poor compared to traditional wheat-based breads. Researchers at Purdue University have developed a novel method for modifying the structure of corn storage protein (zein) so that it resembles wheat gluten. This novel protein allows gluten-free breads to be made which more closely resemble wheat-based breads. Furthermore, it adds value to corn zein, which is currently sold for animal feed supplement as a by-product of the corn wet milling industry. Patent Status Public References Key Words Manager Jon Gortat Email jdgortat@prf.org Telephone 765-588-3485 Fax 765-463-3486   Back to List