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Celiac.com 12/14/2023 - People with celiac disease may soon have expanded food options, thanks to research exploring the potential of sourdough to reduce gluten content in bread. A team of researchers from Penn State and Colorado State University, led by Josephine Wee and Charlene Van Buiten, is investigating whether bacteria in the yeast starter used in sourdough bread could help detoxify gluten in other bread products. Gluten, a protein found in wheat, barley, and rye, triggers an immune response in individuals with gluten intolerance and celiac disease. Approximately 7% of the U.S. population is estimated to have gluten intolerance, with 1% suffering from celiac disease. The incidence of celiac disease has been rising by 7.5% annually, mirroring a global increase in autoimmune disorders. The research, funded by a $500,000 grant from the U.S. Department of Agriculture, aims to determine if sourdough starter microbiomes can make gluten-containing bread safe for individuals with celiac disease. Additionally, the researchers are exploring whether these microbiomes can be manipulated to enhance bread quality and safety. Conventional bread dough typically uses baker's yeast instead of naturally occurring yeast and bacteria present in sourdough fermentation. Sourdough bread relies on the fermentation of dough with wild Lactobacillaceae and yeast. The sourdough microbiome, consisting of naturally occurring bacteria and yeast, is critical to this process. The study involves analyzing 500 sourdough starters from around the world to understand the variability in sourdough microbiomes. The researchers hope to leverage whole food microbiomes to develop fermentation technologies that meet consumer demands for high-quality, clean label products with reduced gluten immunogenicity. The term "clean label" refers to making products with minimal ingredients, using recognizable and less processed items. Bread production globally exceeds 100 million tons annually, valued at $201 billion. However, bread is a significant contributor to food waste, emphasizing the need for innovative approaches to enhance quality and reduce waste in bread manufacturing. The research team, with expertise in food microbiology and nutritional biochemistry, aims to uncover the relationship between the sourdough microbiome, bread quality, and gluten immunogenicity. The findings may influence functional outcomes related to bread quality and safety, potentially providing individuals with celiac disease broader food choices. Read more in huntingdondailynews.com

Celiac.com 11/27/2023 - Bread is a staple in many diets worldwide, but people with celiac disease cannot consume traditional wheat-based bread. Additionally, a growing number of people choose gluten-free options due to lifestyle preferences or gluten sensitivity, fueling the market for such products. Pseudocereals like quinoa, amaranth, and brown rice have gained attention as naturally gluten-free alternatives to traditional wheat-based products. In response to the increasing demand for gluten-free products, particularly among individuals with celiac disease, researchers have delved into creating gluten-free sourdough bread with added nutritional benefits. This innovative study, published in the journal Foods, focused on incorporating Moringa oleifera, an unconventional, but health-promoting crop, into the formulation of pseudocereal-based gluten-free bread. The study aimed to evaluate whether enriching gluten-free sourdough bread with Moringa oleifera extract could enhance its nutritional properties. Researchers used pseudocereals—quinoa, amaranth, and brown rice—to create six different gluten-free bread formulations. Three were control breads, each made with one of the pseudocereals, and the other three included Moringa oleifera extract at a 6% concentration in the flour. The formulations were compared against commercially available gluten-free bread on various parameters. The researchers assessed the nutritional composition of the breads, including moisture, protein, fat, fiber, and essential minerals, using standard methods. They also conducted a sensory analysis involving 35 panelists, evaluating attributes such as color, appearance, aroma, texture, taste, general acceptance, and intention to purchase. The findings revealed that the addition of Moringa oleifera significantly increased the nutritional richness of the gluten-free bread. The breads enriched with Moringa exhibited higher protein content, essential amino acids, and essential minerals. Moreover, they demonstrated improved antioxidant capacity and increased levels of soluble dietary fiber, contributing to potential health benefits. Interestingly, the sensory evaluation by the panelists indicated that the novel formulation was acceptable, meeting the criteria for labeling it as a functional food. The study concludes that gluten-free sourdough bread, fortified with pseudocereals and enriched with Moringa oleifera, could be beneficial for individuals with celiac disease, addressing nutritional inadequacies commonly associated with gluten-free diets. Furthermore, the incorporation of Moringa brings forth not only nutritional enhancements, but also potential health-promoting properties to gluten-free bread, making it a suitable option for consumers with and without celiac disease. Read more at news-medical.net

Celiac.com 08/08/2022 - Celiac disease is triggered by digestion-resistant gluten peptides that carry immunogenic epitopes. Sourdough fermentation has shown promise in reducing the concentration of gluten peptides within food. However, researchers don't know much about the effect of partial sourdough fermentation on immunogenic gluten. A team of researchers recently set out to examine the effect of a single sourdough culture, much like those commonly consumed in commercial products, on the digestion of immunogenic gluten peptides. The research team included Olivia J. Ogilvie; Juliet A. Gerrard; Sarah Roberts; Kevin H. Sutton; Nigel Larsen; and Laura J. Domigan. They are variously affiliated with the School of Biological Sciences, University of Canterbury, 20 Kirkwood Avenue, Upper Riccarton, Christchurch in New Zealand; the Riddet Institute, Massey University, Private Bag in Palmerston North, New Zealand; the School of Biological Sciences, University of Auckland, Private Bag in Auckland, New Zealand; The New Zealand Institute for Plant & Food Research Limited, Private Bag in Christchurch Mail Centre, Christchurch 8140, New Zealand; and the Department of Chemical and Materials Engineering, University of Auckland, Private Bag Auckland 1142, New Zealand. The team used the INFOGEST protocol to digest sourdough bread. Across the entire the digestion process, they used quantitative and discovery mass spectrometry to model the kinetic release profile of key immunogenic peptides, and to profile novel peptides, while using ELISA to assess the allergenicity of gluten. Additionally, they performed macrostructural studies. As it turns out, sourdough fermentation changed the protein structure, in vitro digestibility, and immunogenic peptide release profile of certain peptides. Interestingly, sourdough fermentation did not reduce overall concentration of immunogenic peptides, but it did change the in vitro digestion profile of certain peptides. The team's effort shows that partial sourdough fermentation can change immunogenic gluten digestion. Theirs is the first study to assess the in vitro kinetic profile of immunogenic gluten peptides from sourdough bread. The idea that the celiac immune reaction to immunogenic gluten peptides can be reduced using sourdough fermentation is an intriguing one. Stay tuned for more on this and related stories. Read more in Nutrients 2021, 13(6), 1906

Celiac.com 12/27/2012 - Making sourdough 'starter' is the first step in the traditional fermentation process for sourdough bread. You begin the process by “growing” strains of lactobacillus bacteria and yeast together in what bakers call the 'starter.' When the 'starter' is added to flour, the organisms produce enzymes that break down the gluten protein in the flour in a process called 'hydrolysis.' Hydrolysis is the breakdown of larger particles into smaller ones, specifically amino acids. Some studies show that these amino acids are no longer toxic to individuals who are sensitive to gluten. Basically, these cultures partially digest the wheat or other grains; doing part of the stomach's job in advance part of the digestive process. When you add the gut healing benefits of lactobacillus, the result is bread that acts like medicine; delicious medicine, at that. Using sourdough starter to bake breads using gluten-free grains is an excellent way for people with celiac disease and gluten-intolerance to get the benefits of sourdough cultures and to enjoy delicious fresh bread. Here's a recipe for gluten-free sourdough starter that you can use to bake countless loaves of delicious gluten-free bread: Gluten-free Sourdough Starter Ingredients: 1 cup water, 110 to 115 deg F 2 1/4 teaspoons active dry yeast 1 1/2 cups rice flour Directions: Combine all ingredients in a 1-quart container. It will be thick. Cover loosely with plastic wrap or foil and let stand for one to three days in a warm place, stirring 2 or 3 times daily. The starter will rise and fall during the fermentation process.When it is ready to use, it will be bubbly and may have a layer of hooch, or liquid, on top of the starter, which can be stirred back in. Use the starter right away, or put it in refrigerator. You can easily replenish your starter by keeping at least one cup of finished aside. Add 1 cup water and 1 1/2 cup white rice flour. Cover loosely and let stand in a warm place for 12 hours, stirring once or twice. Use what you need, and refrigerate the rest. Replenish as needed.

Celiac.com 05/15/2018 - There is a good amount of anecdotal evidence that people with non-celiac gluten sensitivity can tolerate sourdough bread, but there is no good science to support such claims. To determine if sourdough bread help conquer wheat sensitivity, the Alberta Wheat Commission (AWC) is funding a team of researchers to see if the sourdough fermentation process can reduce or eliminate wheat components that trigger wheat sensitivity. The project will study the way the sourdough bread fermentation process breaks down proteins and carbohydrates in wheat flour. Chair of the AWC Research Committee, Terry Young, said new research suggests that wheat protein may not be the cause of gluten sensitivity in people without celiac disease. Longer fermentation, aka sourdough fermentation, is more common in Europe. Young says that reports indicate that “incidents of non-celiac sensitivity…are actually lower in Europe." He adds the current research will focus on the fermentation, but the future may include the development of wheat varieties for gluten sensitive individuals. The research will be led by food microbiologist at the University of Alberta, Dr. Michael Gänzle, who said the use of sourdough bread in industrial baking reduces ingredient costs and can improve the quality of bread as well. Dr. Gänzle wants to assess anecdotal claims that people with non-celiac wheat or gluten intolerance can tolerate sourdough bread. His team wants to “determine whether fermentation reduces or eliminates individual wheat components that are known or suspected to cause adverse effects.” The team readily admits that their project will not create products that are safe for people with celiac disease. They may, however, create products that are useful for people without celiac disease, but who are gluten sensitivity. The AWC is collaboratively funding the project with the Saskatchewan Wheat Development Commission, and the Minnesota Wheat Research Promotion Council, which will contribute $57,250, and $20,000, respectively. The research team will issue a report of its findings after the project is completed in 2021. Studies like this are important to shed light on the differences between celiac and non-celiac gluten sensitivity. Stay tuned for more developments in this exciting area of research. Source: highriveronline.com

Celiac.com 07/30/2020 - Baking great gluten-free bread can be a challenge. Fortunately, researchers and product developers are working on that challenge from numerous angles, including new flour types, new milling processes, and new baking techniques that are leading to the development of some amazing gluten-free bread. Here are nine secrets that are at the forefront of some of the most promising breakthroughs in gluten-free bread formulation. Nine Secrets to Great Gluten-Free Bread Chickpea Flour A special type of chickpea flour, called "Artesa," that mimics wheat flour, but can also be used like modified starch in some applications, might offer a major breakthrough for gluten-free baking and manufacturing. Artesa has formulating characteristics, including elasticity and stretch that mirrors wheat gluten without added milk or egg protein, modified starch or gums. It works great in soups, sauces and gravies, and more. Cockroach Flour No, we are not kidding. Flour made from the lowly cockroach could be the new gold-standard for gluten-free baking. Researchers at the Federal University of Rio Grande in Brazil have developed flour made from ground cockroaches that contains 40 percent more protein than normal wheat flour, and also has great bread-like elastic qualities. Cricket Flour If cockroach flour is too much for you, may we suggest gluten-free flour made from crickets. No, seriously. Cricket flour might just be the secret to delicious, nutritious gluten-free bread. A team of researchers in Italy has figured out how to use cricket flour effectively to create high quality, great smelling, gluten-free baked goods that are also high protein, and rich in antioxidants. Electricity Electricity may hold the key to great gluten-free bread. Researchers at the University of Natural Resources and Life Sciences, Vienna (aka BOKU) recently discovered a way to bake tasty gluten-free bread in minutes, by shocking it from the inside out with a high voltage electrical current. Mango Flour Philippine company Green Enviro Management Systems Inc., produces gluten-free mango flour enriched with egg whites and other "healthy" alternatives. The resulting mango flour is good for making many types of muffins, bread, energy bars, and sandwiches. Plant Proteins Coeliac UK is teaming with Innovate UK to develop three new plant proteins that will help manufacturers make better gluten-free bread. Nandi Proteins is developing protein concentrates that can be used to improve gluten-free commercial baking. The project will focus on three ingredients currently underused by the food industry: fava beans, rapeseed by-products, and naked oats. Wet-Milled Rice Researchers at Hiroshima University have perfected a wet-mill process to make flour for gluten-free bread that creates tiny bubbles coated in uniform undamaged starch particles in a suitably supportive matrix. The result is gluten-free bread with a similar consistency and volume to traditional wheat-flour loaves. Wine Flour Yes, wine flour is really a thing, and it is gluten-free. Inventor Hillary Niver-Johnson makes wine flour from the pomace, or grape skins and seeds, typically discarded in the wine making process. Her product, called Finger Lakes Wine Flour, contains all the same vitamins, minerals, and antioxidants as grapes. Wine flour is also rich in protein and fiber, with two grams of protein and three grams of fiber in every teaspoon. Wine flour is available as Riesling, Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Noir, and Gewurztraminer. Wine flour does have a trace wine flavor, but might make a great addition to gluten-free sourdough and other breads. Sourdough Starter Recent studies show that sourdough fermentation can also speed gut healing in people with celiac disease at the start of a gluten-free diet. Over the past few years researchers have been experimenting with sourdough fermentation as a means for making traditional wheat bread safe for people with celiac disease. Recently, yet another study examined the safety of this process with great results. Some intrepid gluten-free bakers have combined sourdough starter with gluten-free ingredients to produce great, long-fermented, gluten-free sourdough bread. Here's a recipe for gluten-free sourdough starter. Tips for Baking Better Gluten-Free Bread at Home Here are seven easy tips for baking better gluten-free bread at home.

Celiac.com 12/28/2012 - Sourdough bread is made by a long fermentation of dough using naturally occurring yeasts and lactobacilli. Compared with regular breads, sourdough usually has a sour taste due to the lactic acid produced by the lactobacilli. Sourdough fermentation helps improve bread quality by prolonging shelf life, increasing loaf volume, delaying staling, as well as by improving bread flavor and nutritional properties. However, sourdough isn't just good for making better bread. Recent studies show that sourdough fermentation can also speed gut healing in people with celiac disease at the start of a gluten-free diet. Over the past few years researchers have been experimenting with sourdough fermentation as a means for making traditional wheat bread safe for people with celiac disease. Recently, yet another study examined the safety of this process with great results. "While the study was small, it did show that individuals with celiac disease who ate specially prepared sourdough wheat bread over the course of 60 days experienced no ill effects." Obviously, larger and more detailed studies need to be carried out, but the early results are intriguing. In the meantime, sourdough bread made with gluten-free flours might be the best way for people with celiac disease and gluten-sensitivity to get the benefits of sourdough cultures, and to enjoy fresh, minimally processed bread. Of course, not everyone can bake their own sourdough bread. That's why I was happy to learn that more artisanal bread bakers are turning to baking their own delicious gluten-free sourdough to share with others. One of these small, artisanal bread makers is a local San Francisco baker named Sadie Scheffer, who runs a company called BreadSRSLY. Sadie bakes delicious long-fermented sourdough bread and other products, using gluten-free grains. She delivers most of her products by bicycle. Having sampled Sadie's bread, and I can say that it is some of the best sourdough bread I've tasted, gluten-free or not. It isdelicious, dense, and chewy sourdough bread that is perfect for toasting. The loaves are fermented for twelve hours before baking. Folks in San Francisco can find Sadie's delicious gluten-free sourdough bread at BiRite, Gluten Free Grocery and Other Avenues, and at breadsrsly.com. Until science establishes the safety of wheat-based sourdough for people with celiac disease, I think that long-fermented sourdough bread, made with gluten-free flour, represents the future of gluten-free bread for people with celiac disease and gluten-sensitivity. Here's a recipe for gluten-free sourdough starter. Other helpful links: Celiacs Can Say Yes To Sourdough Bread Study Finds Wheat-based Sourdough Bread Started with Selected Lactobacilli is Tolerated by Celiac Disease Patients Can Sourdough Fermentation Speed Intestinal Recovery in Celiac Patients at Start of Gluten-free Diet? Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients The Art of Gluten-Free Sourdough Baking

Celiac.com 09/24/2018 - A team of researchers recently set out to investigate the degradation of gluten in rye sourdough products by means of a proline-specific peptidase. The research team included Theresa Walter, Herbert Wieser, and Peter Koehler, with the Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut in Freising, Germany. Their team monitored gluten content of rye sourdough during fermentation using competitive ELISA based on the R5 antibody. The team noted a decrease in gluten over time, but found that even prolonged fermentation did not bring gluten levels below 20 ppm requirement for gluten-free foods. Interestingly, they did find that Aspergillus niger prolyl endopeptidase (AN-PEP) extensively degraded gluten concentrations of up to 80,000 mg/kg in rye flour, rye sourdough, and sourdough starter under specific temperatures and pH values. Nor did the enzyme inactivate the microorganisms in the sourdough starter. Gluten-free rye flour alone or in combination with sourdough starter was used to produce gluten-free bread, which the team then assessed for its sensory characteristics. Whereas gluten-free sourdough bread lacked any of the favorable qualities of conventional rye bread, the replacement of sourdough by egg proteins yielded gluten-free bread comparable to the conventional rye, and with better qualities than bread made with naturally gluten-free ingredients. This study demonstrates the feasibility of using ANPEP treatment to produce high-quality gluten-free sourdough bread from originally gluten-containing cereals, such as rye. Rye products rendered gluten-free in this manner have the potential to increase the choice of high-quality foods for celiac patients. Source: European Food Research and TechnologyMarch 2015, Volume 240, Issue 3, pp 517–524