Research focuses on ways to enhance gluten-free products Gluten is a protein complex found in cereals such as wheat, rye and barley. It is responsible for the elastic texture of dough so that loaves and rolls can be baked into different shapes while remaining flexible and crusty. It also lengthens the shelf life of bread at room temperature, when associated with preservatives. Gluten intolerance, however, has become a global epidemic, and gluten-free products are increasingly popular. The problem is that most of those available on the market are far from corresponding to consumers' expectations in terms of appearance, aroma, flavor and durability. A research line focusing on ways to enhance gluten-free products is being pursued in Brazil by nutritionist Vanessa Dias Capriles, a professor at the Federal University of São Paulo (UNIFESP) in Santos.