Making Wheat Technically Gluten Free – Marco Gobbetti скачать в хорошем качестве

Making Wheat Technically Gluten Free – Marco Gobbetti

Researchers in Italy, including Marco Gobbetti, PhD, have discovered how sourdough fermentation of wheat with specific lactobacilli and fungi can reduce the gluten in wheat from around 75,000 ppm to as little as 12 ppm. Dr. Gobbetti, who is full professor of Food Microbiology at the University of Bari Aldo Moro in Italy, explains his work in this presentation. Recorded at the Whole Grains Breaking Barriers conference, organized in November 2014 by Oldways and the Whole Grains Council. ++++Connect with Oldways++++ Visit Oldways: https://OldwaysPT.org Visit the Whole Grains Council: https://WholeGrainsCouncil.org Find Oldways on Facebook:   / oldwayspt   Follow Oldways on Twitter:   / oldwayspt   Follow Oldways on Instagram:   / oldways_pt   Subscribe to Oldways Newsletters: https://OldwaysPT.org Visit Our Store: https://www.oldwayswebstore.org