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Protease has been shown to be an effective food additive for improving the quality of gluten-free rice bread. In this study, we found that bacillolysin (Protin SD-NY10, metallo protease), papain (cysteine protease), and subtilisin (Protin SD-AY10, serine protease) increased the specific volume of gluten-free rice breads by 30–60% compared with untreated breads. These proteases also decreased crumb...
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