1 reply to this topic

[Gourav]

Hi,
I wish a very happy new year to everyone.
By the wekend I have to prepare a presentation on Gluten.
I have certain question. Please help me: -

• what is the gluten content in commercially available yeast breads, that is available in the market?
• What is the gluten content in GLUTEN FREE BREADS?
• Is SOURDOUGH FERMENTATION TECHNOLOGY only used for preparation of GLUTENFREE BREADS?
• If wheat can be used in Sour Dough fermentation then is it suitable for patients suffering from celiac disease (gluten intolerance)?
• Glutenfree bread can be made only from gluten free cereals like buckwheat etc..or from other gluten containing cereals also like WHEAT?
• What is the mechanism behind sour dough fermentation occuring in breads?
• Are breads without "yeast" possible?

Thanks fpr sharing.

Gourav

[Martinblue]

Hi Gourav,

Sorry can’t answer your all queries but I amsure others would do.

2: Gluten free should have less than20ppm gluten

5: Gluten free bread can be made onlyusing Gluten Free cereals e.g buckwheat, rice flour, maize flour but different gums like Xanthum gum are usually used asgluten substitute.

I hopeit helps.

Regards

Martinblue