Bakery Products for Non-Coeliac Gluten Sensitive Consumers

这项研究的目的是为对面筋敏感的人生产一种更可口的无面筋(GF)面包替代品。面筋敏感性不同于乳糜泻，估计会影响相当大比例的总人口(6%-10%)，在国内外都代表着一个重要的市场机会。由于某些小麦蛋白质在创造面包质地方面更为重要，而其他蛋白质则被认为与面筋敏感性有关，因此人们推测，通过使用新的方法去除小麦中的某些蛋白质，可以制作出适合面筋敏感的小麦面包。由小麦制成的面包预计将更接近于标准面包，并比GF面包更可取。这项工作将通过沃伯顿公司和帝斯曼公司的联合计划开展，使用基于先进的酶技术、配料配方和烘焙加工的方法，以实现选择性地去除小麦蛋白质类型。Rowett Instutute是该联盟的另一个成员，将寻求与面筋敏感的志愿者合作，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.