Effective utilization of wheat gluten by lipopeptide biosurfactant in the formulation of gluten-free cookies.

Lipopeptide biosurfactant with effective radical scavenging activity aided in the utilization of gluten. Incorporating lipopeptide in cookie dough assisted in the production of gluten-free cookies with improved textural and sensory properties. This study is a novel approach to the application of lipopeptide biosurfactant in gluten utilization and for the development of gluten-free cookie. This article is protected by copyright. All rights reserved.