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

酸面团面包面筋降解及营养价值提高技术与工艺的研究进展 简介： 温哥华社区学院的烘焙和糕点艺术课程（VCC）、不列颠哥伦比亚省理工学院（BCIT）及其行业合作伙伴罗杰斯食品公司（Rogers Foods）提议开发一种方法和指导方针，使用优化的长发酵方法生产面筋含量降低的高质量酸面团面包。主要目的是部分或甚至完全降解含有与乳糜泻（CD）相关的肽的毒性α-麦醇溶蛋白。同时，这项研究还将侧重于改善面包的风味、质地和保质期，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益处。根据加拿大乳糜泻协会的数据，1%或30万加拿大人被诊断患有乳糜泻（CD），这是一种自身免疫性疾病，从食物中吸收营养的小肠表面被麸质破坏。此外，约6%的加拿大人患有非CD麸质敏感性。最近，加拿大，美国和欧洲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被麸质敏感甚至CD的人食用。为了评估这种轶事观察，VCC与BCIT开始了一个合作研究项目，以评估使用独特的长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，与用商业酵母和短发酵时间制成的面包相比，通过这种长发酵过程制成的一些酸面团面包具有显着较低的面筋含量。该CUI 2 I提案将涉及选择和测试选定的高质量加拿大面粉和酸面团发酵剂，以及与行业合作伙伴合作进行面粉加工，发酵剂制备，发酵工艺和生产技术，以生产具有众多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.