Development of techniques and processes for gluten degradation and improved nutritional value of sourdough bread

面筋降解技术和工艺的发展及酸面团面包营养价值的提高 摘要： 温哥华社区学院的烘焙和糕点艺术项目(VCC)、不列颠哥伦比亚理工学院(BCIT)及其行业合作伙伴罗杰斯食品公司(Rogers Foods)正在提议开发一种方法和指南，以使用优化的长发酵方法生产面筋含量较低的高质量酸面团面包。主要目标是部分或完全降解有毒的α-醇溶蛋白，其中含有与腹腔疾病(CD)相关的多肽。同时，本研究还将致力于改善面包的风味、质地和货架期，并通过选择高质量的营养成分和改进发酵工艺来增加其健康效益。根据加拿大腹腔协会的数据，1%或30万加拿大人被诊断出患有腹腔疾病(CD)，这是一种自身免疫性疾病，其特征是从食物中吸收营养的小肠表面被面筋破坏。此外，约6%的加拿大人对非镉面筋敏感。最近，加拿大、美国和欧洲各地的许多手工面包师报告说，使用传统面包制作方法制作的特定类型的酸面团面包，可以安全地供对面筋敏感的个人食用，甚至是CD。为了评估这一轶事观察，VCC与BCIT启动了一个合作研究项目，以评估使用独特的长时间发酵方法生产的酸面团面包的质量和面筋含量。这项初步研究表明，通过这种漫长的发酵过程制成的一些酸面团面包的面筋含量比用商业酵母制成的面包低得多，而且发酵时间短。这项CUI2I计划将涉及选择和测试精选的优质加拿大面粉和酸面团发酵剂，以及与行业合作伙伴在面粉研磨、发酵剂准备、发酵过程和生产技术方面的合作，以生产出具有多种健康益处和延长保质期的最高质量的酸面团面包。

Development of Techniques and Processes for Gluten Degradation and Improved Nutritional Value of Sourdough Bread Synopsis: The Vancouver Community College's Baking and Pastry Arts Program (VCC), the British Columbia Institute of Technology (BCIT) and their industry partners Rogers Foods are proposing to develop a methodology and guidelines to produce high quality sourdough breads with reduced gluten content using an optimized long fermentation method. The primary objective is to partially or even completely degrade the toxic a-gliadins that contain the peptides associated to Celiac Disease (CD). Concurrently, this research will also focus on improving the bread's flavor, texture, and shelf-life and on increasing its health benefits through selection of high quality nutritional ingredients and improvement of fermentation processes. According to the Canadian Celiac Association, 1% or 300,000 Canadians have been diagnosed with Celiac Disease (CD), an autoimmune disease where the surface of the small intestine that absorbs nutrients from food is damaged by gluten. In addition, about 6% Canadians are living with non-CD gluten sensitivity. Recently, many artisan bakers throughout Canada, the US and Europe have reported that particular types of sourdough breads made using traditional bread-making methods could be safely consumed by individuals with gluten sensitivities and even CD. To assess this anecdotal observation, VCC started a collaborative research project with BCIT to evaluate the quality and gluten content of sourdough breads produced using a unique long fermentation method. This initial study demonstrated that some sourdough breads made through this long fermentation process had a significant lower gluten content compared to breads made with commercial yeast and short fermentation times. This CUI2I proposal will involve selection and testing selected high quality Canadian flours and sourdough starters as well as working with industry partners for flour-milling, starter preparation, and fermentation process and production techniques to produce the highest quality of sourdough breads with numerous health benefits and improved shelf-life.