Sourdough Bread: an electrophoretic and chromatographic analysis of gluten content and degradation, with consequences for coeliac disease

Project title: Sourdough Bread: an electrophoretic and chromatographic analysis of gluten content and degradation, with consequences for coeliac disease
Overview:

This project will compare the gluten content of breads made using sourdough and quick dough methods, and assess the degradation of gluten in these breads.