Application of an innovative enzyme-based technology for production of gluten-safe bread

在英国，超过1300万人患有面筋过敏症，如面筋共济失调、非乳糜性面筋敏感和肠易激综合征，这些过敏症是由面筋蛋白的特定部分引发的，面筋蛋白存在于小麦、大麦和其他通常用于面包、意大利面和日常食品中的谷物粉中。此外，许多人对面筋敏感，而英国约有60万人患有乳糜泻，这是一种对面筋的过敏，可能会危及生命。人们对面筋相关健康问题的认识日益增强，导致无面筋食品的选择大幅增加。现在，大约五分之一的英国购物者经常购买无麸质产品，大多数超市都提供种类繁多的无麸质面包、蛋糕、意大利面和啤酒。然而，消费者往往对价格较高的无麸质面包的质地和口感感到失望。我们的项目旨在通过开发一种创新的解决方案，在无麸质替代品中类似于传统面包的味道和质地，来彻底改变面包制作行业。目前的方法依赖于无麸质面粉，如米粉、木薯淀粉和土豆淀粉，导致成本增加，质地和口感明显不同。我们独特的解决方案涉及一组新颖的酶，能够选择性地使面筋蛋白的有害部分失活，而面筋蛋白是与面筋相关的问题的罪魁祸首，同时保留剩余的面筋蛋白，使面包具有熟悉的质地。因此，最终的面包产品可以被描述为面筋安全而不是无面筋。通过针对这些特定的成分，我们的目标是在不影响面包的整体质地和味道的情况下消除与面筋有关的问题。该项目涉及多个阶段。目前，我们正在确定这些酶的特性，然后优化它们的活性，以达到面包中所需的面筋含量。随后，我们将进入面团制作阶段，确保酶不会影响面包的质地。最后，我们将进行感官测试，以确保面筋安全的面包与普通面包的味道相同。这一解决方案提供了一种真正的、更健康的替代品，在质地和味道上都与传统面包非常相似，而且价格合理。我们的最终目标是创造一个充满风味的面筋安全世界。

In the UK, more than 13 million individuals suffer from gluten allergies, such as gluten ataxia, non-coeliac gluten sensitivity and irritable bowel syndrome, triggered by specific parts of gluten proteins which can be found in wheat, barley, and other grain flours commonly used in bread, pasta, and everyday food items. Additionally, many people experience gluten sensitivities, while approximately 600,000 individuals in the UK have coeliac disease, an allergy to gluten that can be life-threatening.The growing awareness of gluten-related health issues has led to a significant expansion in gluten-free food options. Roughly one in five UK shoppers now regularly purchase gluten-free products, and most supermarkets offer a wide range of gluten-free bread, cakes, pasta, and beer. However, consumers often find themselves disappointed by the texture and taste of gluten-free bread, which tends to come at a higher price.Our project aims to revolutionise the bread-making industry by developing an innovative solution that resembles the taste and texture of traditional bread in gluten-free alternatives. Current approaches rely on gluten-free flours such as rice flour, tapioca starch, and potato starch, resulting in increased costs and noticeable differences in texture and taste. Our unique solution involves a novel set of enzymes capable of selectively deactivating the harmful parts of gluten protein, which are responsible for gluten-related issues, while preserving the remaining gluten protein that gives bread its familiar texture. As a result, the final bread product can be characterised as gluten-safe rather than gluten-free. By targeting these specific components, we aim to eliminate gluten-related problems without compromising the overall texture and flavour of the bread.The project involves multiple stages. Currently, we are characterising the enzymes, followed by optimising their activity to achieve the desired gluten content in bread. Subsequently, we will move on to the dough-making phase, ensuring that the enzymes do not affect the texture of the bread. Finally, we will conduct sensory tests to ensure that the gluten-safe bread tastes the same as regular bread.This solution offers an authentic and healthier alternative that closely resembles conventional bread in both texture and flavour, all at an affordable price. Our ultimate goal is to create a gluten-safe world full of flavour.