Finnish group aims to improve flavour of gluten-free bread by adding de-glutenised rye flour



The cereal technology group based at the University of Helsinki under Dr Jussi Loponen are currently fine tuning the technology a novel technology which renders gluten-containing cereals such as rye into gluten-free mode through extensive breakdown of gluten proteins by utilizing enzymes originating from the cereals themselves - the endogenous cereal enzymes. The researchers maintain that by using the technology, up to more than 99.5 per cent of the gluten can be efficiently eliminated so that none is detectable by gluten quantification methods.

The researchers said that they have demonstrated that in rye malt sourdoughs the extent of rye gluten degradation was more than 99.5 per cent and means that such sourdoughs can be used as a part of low-gluten baking applications.

In addition to elimination of gluten the protein hydrolysis produces small peptides and amino acids as hydrolysis products, which can act as flavour precursors because they are converted into volatile flavour compounds during fermentation and baking, and thus add typical sourdough bread flavour into the final products.

They believe that rye flavour gluten-free breads will strongly appeal to Scandinavian consumers with celiac disease as the traditional preference in these markets is for the stronger tasting breads. The group will present on the results of its trials at a June seminar on cereal products and beverages in Tampere in Finland.

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Courtesy of Bakery and

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First Published in April 2010

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