Milling & Baking News - May 8, 2018 - 33
Nutrition and Health
Digestion sensitivity of wheat
the focus of sourdough research
CALGARY, ALTA. - Research at the
University of Alberta will seek to determine whether the process used to make
sourdough bread could lead to more
easily digested food for people who are
sensitive to wheat consumption.
"There is a lot of anecdotal evidence
that sourdough bread is tolerated by
consumers with non-celiac wheat or
gluten intolerance, but the science is
not available to back up those claims,"
said Michael Gänzle, a food microbiologist at the University of Alberta
who received a doctorate in natural
sciences from the University of Hohenheim in Germany. "We aim to determine whether fermentation reduces
or eliminates individual wheat components that are known or suspect to
cause adverse effects."
The project aims to develop more
easily digestible products for glutensensitive people, but the research will
not create products for people with
celiac disease that must avoid gluten.
The project is receiving cross-border
funding over three years with the Alberta
Wheat Commission providing $70,000,
the Saskatchewan Wheat Development
Commission providing $57,250, and the
Minnesota Wheat Research and Promotion Council providing $20,000.
The sourdough bread fermentation process breaks down proteins
and carbohydrates in wheat flour that
are known to cause wheat sensitivity.
The project aims to better understand
whether the fermentation process is
sufficient in reducing adverse effects.
Dr. Gänzle plans to define best practices that will allow the bread to be
digested more easily. The project is expected to be completed in 2021.
"This is a unique project that has
exciting potential for the baking industry," said Laura Reiter, chair of the
Saskatchewan Wheat Development
Commission, Saskatoon, Sask. "We
hope the results will lead to products
that more people can enjoy while creating new market opportunities for
The Minnesota Wheat Research and
Promotion Council, Red Lake Falls,
Minn., will partner with the Agricultural Utilization Research Institute,
Crookston, Minn., in the effort, said
bakingbusiness.com / world-grain.com
Tony Brateng, a farmer in Roseau,
Minn., and research committee chair
for the council.
"When we learned of Dr. Gänzle's research, we saw tremendous value in the
expected outcomes related to the consumption of wheat-based foods," he said.
Terry Young, director and research
committee chair for the Alberta Wheat
Commission, Calgary, said, "Wheat is a
nutritious ingredient and a food staple
for the vast majority of the consuming
public. It's life's simple ingredient, but
for those who cannot enjoy it because
of digestion sensitivity, we saw investment in Dr. Gänzle's project as an opportunity to determine if there is a link
to the bread production process." MBN
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Milling & Baking News
May 8, 2018 / 33