Celiac disease and non-celiac gluten sensitivity affect a large portion of the world population. Furthermore, the percentage of people who adopt the gluten free diet is constantly increasing because it is perceived to be healthier. We have previously developed a food grade enzymatic procedure (transamidation) for wheat flour capable of making gluten unable to induce the inflammatory response in the intestine of celiac disease patients. Following the enzymatic treatment, gluten becomes soluble but maintains unaltered its most important technological properties, including the ability to develop the classic network in the dough, thus retaining the gas produced during leavening. The production procedure has recently been scaled on a pilot scale, allowing the preparation of innovative gluten-free prototypes, including bread based on soluble transamidated gluten mixed with rice flour without technological adjuvants.
The use of transamidated soluble gluten in mixture with rice flour allows the production of innovative gluten-free baked goods characterized by fragrance and flavor more similar to wheat. The nutritional aspect of these products is particularly beneficial as these ones do not require additives and are characterized by a high content of lysine, an essential amino acid normally scarce in cereals. Another interesting application of transamidated soluble gluten is as basis for an innovative vegetable milk with a wheat flavor and high protein content, available for everyone including intolerant subjects.
Italy, EPO, Canada, USA