Questions Relating to Gluten Content of Breads?
Started by Gourav, Jan 02 2012 04:42 AM
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: -
Gourav
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?
Gourav
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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
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
1 Thank
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