Hello,
Currently doing some research about gluten and its substitutes but a question came in my mind…
Why is wheat gluten added in products such as biscuits ? As there is already gluten in the flour… I can understand that we add it into meat-alternatives products for example but for only biscuits I’m a bit more confused…
Second question, why do we consider this gluten as NOVA 4 ? Does it mean that is bad for our health accoridng to you ?
Thank you so much,
- A student from Rennes
