Gluten is one of the largest natural proteins and has fantastic properties: It keeps a well-cooked dough airy until baking stabilizes the open-pore structure. Prof. Dr. Mario Jekle from the University of Hohenheim in Stuttgart is working on processes in which selected proteins from peas, rapeseed, rice, or maize, for example, directly replace gluten protein or can be linked to form chains with gluten-like properties. Saponins from daisies and quinoa seeds or mucilages from cereal hulls additionally support the formation of an airy dough—and in some cases enrich it with valuable dietary fiber. The result can be put in the oven—or printed out in the 3D printer in an energy-saving way and with many additional options.