Leavening your (pan)cakes with a recombinant enzyme
Classical chemical leavening systems used in the food industry often rely on phosphate and aluminium containing leavening acids for producing carbon dioxide from sodium bicarbonate. Our recent paper published with the Delcour lab describes using glutamic acid decarboxylase as an alternative to produce carbon dioxide for leavening cakes and pancakes.
Read the paper in full on the Journal of Cereal Science website.
*The image was created by DALL-E 2 using instructions “3D rendition, carbon dioxyde bubbles produced by a recombinant enzyme, within the structure of a pancake”