Fermentation technologies for improved nutritional quality and digestibility of wheat products

消费者因为真正的或感知的非乳糜泻麸质不耐受而避免使用小麦产品。由于缺乏对非乳糜泻麸质不耐症病因的了解，恢复小麦消费的措施受到阻碍。小麦中的可发酵低聚糖、二糖、单糖和多元醇 (FODMAP) 以及免疫反应蛋白（胰蛋白酶淀粉酶抑制剂和小麦凝集素）会导致敏感个体对小麦不耐受。 用乳酸菌发酵面包，即酵母发酵，已成为欧洲面包生产的主要工具，并在北美迅速增长。乳酸菌在工业应用中的使用旨在降低原料成本，通过替代添加剂实现“清洁标签”解决方案，并提高产品的营养和感官质量以及储存寿命。大规模发酵是在面包店或由专业原料供应商进行的。酸面团还具有在发酵过程中降解免疫反应蛋白的潜力。该项目旨在开发发酵技术以减少小麦中的不良成分水平。 具体来说，该项目旨在实现以下目标： - 通过食品级乳酸菌发酵减少小麦和小麦面包中的 FODMAP。 - 添加酶活性麦芽和乳酸菌发酵的小麦和小麦面包中胰蛋白酶淀粉酶抑制剂和小麦凝集素的定量。 该项目将为恢复消费者对小麦和小麦产品健康的信心作出重要贡献，从而使小麦产业保持其市场份额，并保持农民将小麦纳入其种植制度的灵活性。

Consumers avoid wheat products because of real or perceived non-celiac gluten intolerance. Measures to restore wheat consumption are hampered by the lack of knowledge of etiological agents of non-celiac gluten intolerance. Fermentable oligosaccharides, disaccharides, monosaccharide and polyols (FODMAP) as well as immune reactive proteins in wheat (trypsin amylase inhibitors and wheat agglutinins), contribute to wheat intolerance of wheat in sensitive individuals. Fermentation of bread with lactic acid bacteria, sourdough fermentation, has become a major tool for bread production in Europe, and is rapidly increasing in North America. The use of lactic acid bacteria in industrial applications aims to reduce ingredient cost and to achieve "clean label" solutions by replacement of additives, and to improve the nutritional and sensory quality and the storage life of the products. Large scale fermentations are carried out at the bakery or by specialized ingredient suppliers. Sourdough also has the potential to degrade immune reactive proteins during fermentation. This project aims to develop fermentation technologies to reduce levels of adverse components in wheat. Specifically, the project aims to meet the following objectives: - Reduction of FODMAPs in wheat and wheat bread by fermentation with food-grade lactobacilli. - Quantification of trypsin amylase inhibitors and wheat agglutinins in wheat and wheat bread fermented with addition of enzyme-active malt and lactobacilli. This project will make an important contribution to restore the confidence of consumers in the wholesomeness of wheat and wheat products and will thus enable the wheat industry to maintain its market share, and maintain the farmers' flexibility to include wheat in their cropping systems.