• A study funded by The US Department of Agriculture and researchers from Penn State and Colorado State University are trying to prove whether yeast bacteria could help reduce gluten content in baked goods.
The researchers Josephine Wee, assistant professor of food science at Pennsylvania State University, and Charlene Van Buiten, assistant professor of food science and human nutrition at Colorado State University are studying whether the bacteria present in starter yeast could help reduce gluten in other baked goods as well, starting with to the fact that mayo bread contains less gluten than other types of bread, which makes it easier for people with gluten sensitivity to tolerate.
Gluten is a protein found naturally in grains such as wheat, barley and rye that can trigger an immune response in people with gluten intolerance and celiac disease. Gluten intolerances, characterized by adverse gastrointestinal symptoms when eating gluten-containing foods, are estimated to affect about 7 percent of the U.S. population, according to National Institutes of Health. Of this number, 1% suffer from celiac disease. The incidence of celiac disease has increased by 7,5% per year in recent decades, reflecting an ever-growing prevalence of all autoimmune conditions worldwide.
Fermentation microbiomes in the spotlight of researchers
The $500.000 grant from the US Department of Agriculture will investigate not only whether yeast fermentation microbiomes can "detoxify" gluten in bakery products, making them safe for people with celiac disease, but also if they can be selected and manipulated to increase the quality and safety of bread.
To obtain conventional bread, baker's yeast is used instead of naturally occurring bacteria such as sourdough, the study shows. Mayo bread is made by fermenting dough with starter cultures of Lactobacillaceae and natural yeasts, collectively known as the microbiome.
A study of 500 yeasts collected from around the world revealed that no two starters are exactly the same, and far too little is currently known about the capacity of the yeast microbiome, say US researchers. "The results of this work will use whole food microbiomes to develop fermentation technologies that will address the next generation of consumer demands for high-quality, clean-label products with immunogenicity (the ability of cells or tissues to elicit an unwanted immune response) gluten-free."
Bread – major contributor to food waste
Global bread production exceeds 100 million tons annually, valued at $201 billion, according to Custom Markets Insights. However, bread is also a major contributor to food waste due to spoilage, overproduction or changing consumer preferences.
Current industrial bread manufacturing practices are failing to meet demands, and innovative approaches are needed to improve bread quality and reduce waste. If research in the field of yeast proves to be successful, this could also have a significant impact on the public health system in the medium and long term, reducing the incidence of allergies or the need for expensive treatments.
Last but not least, a major influence could also be exerted in terms of greenhouse gas emissions, as the large-scale use of milk would lead to a decrease in the use of other ingredients (chemical additives, enzymes) that come from food chains long that involve significant logistical efforts and energy-intensive production processes.
Article source: Research Aims to Enhance Bread Quality, Safety via Sourdough Microbiomes
Article written by Gabriela Dan, Editor of Arta Albă
Read on White Art and: The unique taste of bread with mayo deciphered by scientists
