Specialising in Nutrition & Digestibility of Bread & the Gut Microbiome
Applying scientific breakthroughs that are changing the way we understand bread, the gut & health as a whole.“Vanessa's approach to baking nourishes both the gut and the mind." Dr Michael Mosley
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A protein found in wheat and other cereals, needed for the formation of gluten. Glutenin gives dough its elasticity, causing it to spring back into shape when stretched. See also Gliadin.
