The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Gluten degradation

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Highly Efficient Gluten Degradation by Lactobacilli and Fungal Proteases during Food Processing: New Perspectives for Celiac Dis

November 23, 2011 - 6:32am -- Wyatt

Have you seen some of the cool research showing that gluten sensitivity is lower in naturally fermented baked goods? Here's a link to a cool article from Italy showing original gluten at almost 75000 ppm, reduced to 12 ppm after sourdough fermentation.

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1932817/

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