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 8...

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 Ave...

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...

Celiac.com 10/04/2024 - A viral video by content creator Maria Baradell has stirred controversy after she attempted to bake sourdough bread mid-flight. In the video, Baradell, known for her bread-making skills, begins the sourdough process on an American Airlines flight from Chicago to Barcelona. Despite her creative intentions, she faced backlash, particularly from people with gluten sensitivities and other allergies, as well as concerns about hygiene in the airborne environment.
The Process and the Plane
Baradell filmed herself mixing the ingredients for sourdough using a pop-up bowl on her fold-out tray, taking care to complete the initial steps of bread-making. After the dough was prepared and folded, it was left to ferment while she napped. However, due to the plane’...