March 1, 2002 – A new type of bread safe for people with wheat allergies may soon be rolling out of the oven thanks to the discovery of Italian researchers whose study appeared in the February issue of the journal Applied and Environmental Microbiology1. They looked at the activity of certain bacteria responsible for the fermentation of sourdough bread.
The authors of the research found that during the fermentation of the starter, some lactic acid bacteria produced an enzyme capable of breaking down a protein, gliadin (wheat prolamin). The latter seems to be involved in the gluten intolerance characteristic of celiac disease and can damage the small intestine. By improving the process, it would therefore be possible to provide breads based on sourdough which would make it possible to reduce or even eliminate the problem of gluten intolerance.
Sourdough, in addition to being better digested by the body, gives bread a subtle tangy flavor and extends its shelf life (a week or more) compared to yeast. However, it is not always appreciated by bakers because it turns out to be more difficult to use, an insufficient baking temperature can make the bread too acidic.
Élisabeth Mercader – PasseportSanté.net
According to InteliHealth, February 21, 2002
1. Di Cagno R, De Angelis M, Lavermicocca P, De Vincenzi M, Giovannini C, Faccia M, Gobbetti M. Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance.Appl Environ Microbiol 2002 Feb; 68 (2): 623-33.
