Gluten is a protein component of cereals (rye, barley, wheat). This name is not accidental, gluten provides stickiness, elasticity and firmness of the dough in the baking and other food fields. The main components of gluten are gliadin and glutenin. For human health, gliadin is of the greatest interest. Gliadin is a water–insoluble part of…

According to a report by the Federal Reserve Bank of New York in the United States, among financially “healthy” small businesses, only about 20% have enough money to function normally for 2 months in the absence of revenue. There are less than 10% of less financially small businesses. Therefore, governments have urgently developed programs to…