Bakery Products for Non-Coeliac Gluten Sensitive Consumers

这项研究的目的是为麸质敏感人群生产一种更美味的无麸质面包替代品。麸质敏感性与乳糜泻不同，估计影响相当大比例的总人口（6-10%），并且在国内外都代表着重要的市场机会。由于某些小麦蛋白在形成面包的质地方面更为重要，而另一些则被认为与麸质敏感有关，因此人们推测，通过使用新方法从小麦中去除某些蛋白质，小麦面包可以适合麸质敏感的人。小麦制成的面包预计将比标准面包更具可比性，比无谷蛋白面包更可取。这项工作将通过沃伯顿和帝斯曼的联合方案进行，采用基于先进酶技术、成分配方和烘焙加工的方法，以实现小麦蛋白质类型的选择性去除。Rowett研究所是该联盟的另一个成员，将寻求与谷蛋白敏感的志愿者合作，以确定治疗是否对他们有益和可取。

The aim of the study is to produce a much more palatable alternative to gluten-free (GF) bread for gluten sensitive people. Gluten sensitivity is distinct from coeliac disease and is estimated to affect a sizeable propoprtion of the overall population(6-10%), and does represent a significant market opportunity both at home and overseas. Because certain wheat proteins are more important in creating the texture of bread, while others are believed to be linked to gluten sensitivity, it is speculated that wheat bread can be made to be suitable for gluten sensitives by the removal of certain proteins from wheat using novel approaches. Bread made from wheat is expected to be more comparable to standard bread and to be preferable to GF bread. This work will be developed through a joint programme involving Warburtons and DSM, using approaches based on advanced enzyme technology, ingredient formulation and bakery processing in order to achieve the selective removal of wheat protein types. The Rowett Instutute is a further member of the consortium and will seek to work with gluten sensitive volunteers to establish whether treatments are beneficial and desirable to them.