Gluten Levels Research Articles

The Optimization of the Osborne Extraction Method for the Fractionation and Characterization of Oat Proteins

The growing number of wheat-related allergies worldwide has resulted in a new trend towards gluten-free alternatives. In this context, alternative cereals such as sorghum and oats are attracting new interest. Given the limited data available, the question of whether these cereals are completely safe and gluten-free for allergy sufferers remains open. One of the key steps in protein research is their efficient extraction. In this work, the Osborne sequential extraction method was developed and optimized using the response surface methodology in order to fractionate oat proteins. An optimized desirability of 0.986 was achieved with an extraction time of 4.7 min, a speed of 6, and a sample/solvent ratio of 5. The corresponding optimized responses were 8.7, 4.0, and 5.1% for the extraction yields of the avenin, avenalin, and albumin/globulin fractions, respectively. Further characterization of the extracts was carried out on 24 homogeneous and commercial oat samples via LC-MS/MS, targeting six potentially allergenic proteins. The avenin-E protein featured prominently, with relative contents of 60.7, 32.2, 58.0, and 59.8% in the total extract, avenin, avenalin, and albumin/globulin fractions, respectively, while the Avenin-3, ATI-2, avenin, SSG2, and SSG1 proteins in the total extract showed levels of 16.4, 9.3, 6.6, 4.8, and 2.2%, respectively. The preliminary results of an ELISA performed on the different fractions revealed low levels of gluten (from 1.24 ± 0.14 to 3.61 ± 0.16 mg/kg), which were well below the threshold limit of 20 mg/kg. These results support the hypothesis that oats can be a safe food for people suffering from cereal-related allergies. These results open the door to further studies into the comprehensive characterization of oat proteins.

Advances in gluten detection: A rapid colorimetric approach using core-satellite magnetic particles

Monitoring gluten levels in foods labelled as gluten-free or low-gluten — i.e. containing less than 20 ppm and 100 ppm of gluten, respectively — is crucial for preventing celiac disease-related disorders. Due to their inherent complexity, the standard analytical techniques to assess the gluten content in food are not suitable for on-site measurements, whose need is widely recognized. In this context, we developed a rapid and cost-effective biosensor based on core-satellite magnetic particles (CSMPs) — magnetic cores coated with gold nanoparticles (AuNPs) — further functionalized with anti-gliadin antibodies. The study demonstrates that a 0.016% concentration of the surfactant Tween-20 can induce the spontaneous formation of stable CSMP clusters in dispersion. These clusters, composed of weakly interacting functionalized CSMPs, undergo fragmentation in the presence of gliadin, which specifically binds to the antibodies on the CSMPs. This process results in a colour change, which is measurable by a UV–VIS spectrophotometer. Gliadin extraction was achieved by treating the sample with a non-toxic ethanol-water mixture (60%), sufficient to induce a measurable colour change in the presence of gluten contamination, with a limit of detection (LOD) of 8 ppm, which is lower than low limit established for gluten-free food.

Effect of dietary wheat gluten levels on intestinal mucin flow and composition in young pigs

Effect of dietary wheat gluten levels on intestinal mucin flow and composition in young pigs

Assessment of theoretical gluten exposure in the Chinese population

In recent years, the widespread attention to gluten-free foods has led many countries to establish limits for gluten contamination in such foods. However, there is a paucity of research on gluten intake related to the diets of Chinese populations. This study aimed to estimate the level of theoretical dietary exposure to gluten and the potential health risks in the Chinese context. We used a scenario hypothesis methodology that assumed gluten contents of gluten-free alternatives for possible gluten-containing foods of 5 mg/kg, 10 mg/kg, 20 mg/kg or 50 mg/kg and used data from the 2018 Survey on Food Consumption of Chinese Residents. Our results show that gluten levels not exceeding 20 mg/kg would lead to gluten exposure that remains below 50 mg per day for all groups, stratified by sex and age, that we studied. We recommend adopting a gluten content threshold of 20 mg/kg for gluten-free foods in China.

Sustitución parcial de harina de trigo por almidón modificado de zanahoria blanca (Arracacha xanthorrhiza) en la elaboración de noodles bajo en gluten

Noodles are currently highly consumed products, which are commonly made with wheat flour, since it is one of the most produced grains worldwide; however, the gluten content in its composition can affect the health of consumers. It is a great challenge for the industry to produce foods low in gluten. The aim of this research was to evaluate the partial substitution of wheat flour by modified white carrot starch (A. xanthorrhiza) in the preparation of noodles. A completely randomized design with factorial arrangement A*B+1 was used to evaluate the chemical characteristics of starch (native and chemically modified) and the physicochemical, rheological and sensory characteristics of the noodles. It was observed that total starch and amylopectin content decreased significantly when starch was chemically modified, while amylose increased considerably. On the other hand, using 100% wheat flour presented higher moisture (10.14%); ash (0.70%); protein (14.44%) and gluten (14.44%); while, when using 100% modified starch of the two ecotypes, low levels of gluten were obtained (0.001). In relation to the rheological characteristics, 25% and 50% modified starch of both ecotypes allowed obtaining similar results to the control treatment. Finally, it was demonstrated that the addition of 75% modified starch of ecotype ECU 18989 gave the best intensities of odor (4.95), flavor (4.95), aftertaste (6.05) and firmness (6.65).

Risk of Gluten Cross-Contamination Due to Food Handling Practices: A Mini-Review.

Celiac disease (CD) is an autoimmune disease triggered by the ingestion of gluten in genetically predisposed individuals, affecting 1.4% of the world population. CD induces an inflammatory reaction that compromises small intestine villi, leading to nutrient malabsorption, and gastro and extraintestinal manifestations. Although other treatment approaches are being studied, adherence to a gluten-free diet (GFD) is the only effective intervention to date. Despite this, about 50% of patients experience persistent inflammation, often associated with unintentional gluten ingestion through contaminated food. There are regulations for labeling gluten-free foods which specify a limit of 20 mg/kg (20 ppm). The risks of gluten cross-contamination above that level are present throughout the whole food production chain, emphasizing the need for caution. This review explores studies that tested different procedures regarding the shared production of gluten-containing and gluten-free food, including the use of shared equipment and utensils. A literature review covering PubMed, Scielo, Web of Science, VHL and Scopus identified five relevant studies. The results indicate that shared environments and equipment may not significantly increase gluten cross-contamination if appropriate protocols are followed. Simultaneous cooking of gluten-containing and gluten-free pizzas in shared ovens has demonstrated a low risk of contamination. In general, shared kitchen utensils and equipment (spoon, ladle, colander, knife, fryer, toaster) in controlled experiments did not lead to significant contamination of samples. On the other hand, cooking gluten-free and gluten-containing pasta in shared water resulted in gluten levels above the established limit of 20 ppm. However, rinsing the pasta under running water for a few seconds was enough to reduce the gluten content of the samples to less than 20 ppm.

Effect of sprouting whole wheat grain on the sensory quality, physicochemical properties, and antioxidant activity of cupcakes

This study investigated the effects of sprouting wheat grain on the nutritional and sensory properties of cupcakes. Wheat grain was sprouted for different durations (1, 3, and 5 days) to enhance its nutritional benefits. The results showed that sprouting increased the bioavailability of minerals such as Zn, Ca, Mg, Cu, and Mn compared to unsprouted wheat flour. Additionally, sprouted wheat flour (SWF) exhibited reduced levels of wet gluten, dry gluten, and gluten indices, which made it more suitable for cake making. The antioxidant capacity and total phenolic content of the sprouted wheat flour increased significantly during the 5-day sprouting period. Moreover, cupcakes made from wheat flour sprouted for 1 and 3 days had improved specific volume compared to the control. However, the lightness of the cupcakes gradually decreased when sprouting was performed on days 1 and 5.In terms of sensory evaluation, cupcakes made from wheat flour sprouted for 1 day were found to be significantly more acceptable compared to the control. However, there was no significant difference in acceptability between the control cupcakes and those made from wheat flour sprouted for 3 days. Importantly, all samples of sprouted wheat flour and cupcakes tested in this study were found to have no detectable contamination of E. coli. Sprouting wheat grain for up to 3 days can enhance the nutritional composition, increase antioxidant levels, and produce acceptable and healthier cupcakes. These findings suggest that sprouted wheat flour can be a beneficial ingredient for baking applications, providing improved nutritional value and sensory attributes.

The Effects of Gluten on Weight Gain, Hematological, Biochemical, and Various Endocrinological Parameters.

This study is aimed to compare the effects of nutrition which has been enriched with different amounts of gluten to gluten-free diets on weight gain, diabetogenic state, hematological, and biochemical parameters. A total of 40 newly weaned male Wistar albino rats used in the study were randomized into 4 different groups based on the gluten rations they were given. Following 12 weeks of diet they were killed and intracardiac blood samples were collected. Groups were identified as group 1 (n = 10): control group; normal rat ration containing wheat, group 2 (n = 10): gluten-free diet, group 3 (n = 10): ration containing medium level of gluten (normal rat diet+6% vital gluten) and group 4 (n = 10): ration containing high level of gluten (normal rat diet+12% vital gluten). In groups 3 and 4, high-density lipoprotein was found to be higher than the other 2groups. However, when group 2 results were compared to the other groups; the highest T3, T4, creatinine and B12 levels and the lowest gluten-specific IgE level were observed. alanine aminotransferase and aspartate aminotransferase levels were found to be higher in group 1 compared to the other 3 groups. No statistically significant difference was detected between the groups in terms of other parameters. This study provides evidence that a gluten-containing diet does not cause weight gain, has no diabetogenic effect, and also does not adversely affect general health in relation to hematological, biochemical, and various endocrinological parameters.

Performance assessment of a new G12/A1 antibody-based rapid ELISA using commercially available and gluten-spiked food samples.

Food products with <20 mg/kg gluten can be labeled 'gluten-free' according to international regulations. Several antibodies-based ELISAs have been develop to track gluten traces in food products. Among them, R5 and G12 antibody-based ELISAs are the frequently used methods. However, these antibodies have certain limitations. We evaluated the accuracy of G12/A1 antibody-based 'Glutentox ELISA Rapid G12' and compared the results with the current reference method i.e., R5 antibody-based 'Ridascreen R5 ELISA'. In the first step, the performance of Glutentox ELISA Rapid G12 kit was inspected by determination of the threshold value i.e., > or <20 mg/kg gluten in different food products. In the second step, quantification accuracy was assessed by quantification of gluten in gluten-free food products spiked with gliadin reference material. In total 47 food products (naturally and labeled gluten-free, and food with traces of gluten) were included. Of them, 29 products were quantified with <20 mg/kg, and 18 with a low level of gluten by both the kits. Six out of 29 gluten-free products were used for the recovery test at different spike levels. Gluten concentration and mean recovery rates of individual kits showed consistency. GlutenTox Rapid G12 ELISA could be an appropriate choice for detecting gluten in food products but needs more in-house validation and collaborative tests.

Wheat landraces as sources of high grain quality and nutritional properties

Background. Improving the grain quality of modern spring bread wheat cultivars is a highly relevant task of breeding. To solve this problem, old and local wheat varieties (landraces) are of considerable interest. A rich collection of them is available among the plant genetic resources preserved at VIR. With this in view, the aim of this research was to identify sources of high protein, gluten, macro- and micronutrient content out of the landraces from the VIR collection for improvement of wheat grain quality through breeding.Materials and methods. Field and laboratory research were conducted in the experimental field of Omsk State Agrarian University under the conditions of the southern forest-steppe of Western Siberia in 2020–2021. Sowing was carried out on fallow on conventional sowing dates. Mineral composition in the grain of the studied landraces was analyzed at the Kurchatov Genomic Center, Novosibirsk, using atomic absorption spectrometry techniques.Results. The research results showed that landraces from different regions of Russia, Kazakhstan, Tajikistan, and Kyrgyzstan were characterized by high levels of protein (18.4–18.8%) and gluten (35.9–36.0%) in grain. Landraces from Kazakhstan had low Zn content (on average 38.3 mg/kg), while those from Kyrgyzstan, on the contrary, had high content of Zn (41.9 mg/kg) and Fe (55.1 mg/kg), and landraces from Tajikistan had high K content (3820 mg/kg). A positive relationship between the concentrations of Mg, Mn, Fe, and Zn was found in the grain of wheat landraces.Conclusion. Wheat landraces are of interest as genetic resources for the development of high-protein cultivars with improved nutritional value of grain for the milling and breadmaking industries.

Breadmaking and protein characteristics of wheat (&lt;i&gt;Triticum aestivum&lt;/i&gt; L&lt;i&gt;.&lt;/i&gt;) genotypes tolerant against drought and heat in Algeria

&lt;abstract&gt; &lt;p&gt;The primary staple of the Algerian population is wheat, and due to climate change, it is necessary to look for wheat genotypes with a high yield, drought and heat tolerance, and disease resistance, in addition to high quality for bread-making and other foodstuffs. Our objective of this study was to investigate 17 genotypes of &lt;italic&gt;Triticum aestivum&lt;/italic&gt; L., including 10 traditionally cultivated, 2 recently introduced, and 5 currently in development, with the goal of identifying those exhibiting high-quality attributes for breadmaking and superior technological properties, while maintaining low levels of immunoreactive gluten. We conducted analyses on chemical composition, immunoreactive gluten content, as well as the secondary structure of proteins and the conformation of starch in flours obtained from different wheat bread genotypes grown in similar watering and other conditions. Additionally, the rheological characteristics of the dough were measured using an alveograph and rheoviscosimeter. We also explored the physical properties and technological attributes relevant to the bread-making process. The major results indicated low heterogeneity among genotypes concerning immunoreactivity. The characteristics of 17 &lt;italic&gt;Triticum aestivum&lt;/italic&gt; L. genotypes form four groups included: Group A: Traditional, recently, or not yet cultivated in Algeria, with the highest β-sheet, W values, and protein contents; B: Highest protein content, lowest β-sheet, and medium W and P/L values. C: Four of the traditional, recently, or not yet cultivated genotypes with the highest bread specific volume, low protein, and W and P/L values. Group D: Traditional genotypes, with the lowest specific volume of bread and a low protein content. Some of the traditional cultivated wheat genotypes in Algeria could be changed, although almost all the drought and disease resistant genotypes could be used for bread-making, which was excellent news because of global warming.&lt;/p&gt; &lt;/abstract&gt;

Effects of Different Aquafeed Sources on Growth Performance, Oxidative Capacity, and Fatty Acid Profile of Three Carps Reared in the Semi-Intensive Composite Culture System.

The current experiment is designed to evaluate the effect of different aquafeeds (farm-made versus commercial) on growth, body composition, oxidative capacity, and fatty acid profile in the semi-intensive composite culture system. For this, 1,100 fingerlings/acre having initial body weight and length, Labeo rohita (61.34 g, 171 mm), Catla catla (71.45 g, 181 mm), and Cyprinus carpio (30.80 g, 91 mm) were randomly distributed to 16 ponds and randomly fed on eight different diets (n = 2 pond/diet) in a completely randomized research design. Aquafeed were farm-based diets (D1-D2) and commercial aquafeed (D3-D8). The farm-made diets contained various crude protein levels of maize gluten (24.9%) and rice polish (7.3%), whereas commercial diets were procured from commercial feed plants (AMG, Supreme, Aqua, Star Floating, Hi-Pro, and Punjab feed). The growth performance of carps (L. rohita and C. catla) was significantly improved (p < 0.05) by feeding D3 as compared to other diets. Similarly, white blood cell concentration was greater (p < 0.05) in all species fed by D3 than in those fed on D7, D8, D5, D6, D1, and D2 fed groups, respectively. Alanine transaminase, aspartate transaminase, and alanine phosphatase activities were significantly lower (p < 0.05) in the D3-fed L. rohita, C. catla, and C. carpio compared with those fed on the rest of the treatments. The activities of glutathione peroxidase and superoxide dismutase were also higher (p < 0.05) for the D3 fed L. rohita, C. catla, and C. carpio than those fed on the rest diets. The groups fed on D3 and D4 had greater (p < 0.05) concentrations of myristic (14), palmitic acid (16), and stearic (18) acids than those fed on the rest of the commercial diets. However, meat chemical composition was similar (p > 0.05) across the treatments. These results also prove that the increase in the dietary protein level and lipid content can improve the fish's body's crude protein and fat levels. Feeding D3 improved the production performance, oxidative status, and fatty acid profile in composite major carps culture systems. Thus, based on growth, survival, and body composition, it is concluded that D3 and D4 may be recommended for a commercial culture of major carps. Dietary treatments had no significant impact (p > 0.05) on water's physical-chemical properties. Calcium content and alkalinity varied (p < 0.05), with D5 showing the lowest calcium and the highest alkalinity.

Gluten cross contact in oats: retrospective database analysis 2011 to 2023

It is long-established that oats are at substantial risk for cross contact with gluten-containing grain. Specially processed gluten-free oats, whether purity protocol or mechanically/optically sorted, made it possible for this grain to be included in a gluten-free diet in the U.S. Gluten Free Watchdog (GFWD) (Manchester, Massachusetts, United States) has been assessing the gluten content of labeled gluten-free foods since 2011. In 2022, there was an apparent increase in the number of oat products testing with quantifiable gluten at or above 5 mg/kg or parts per million (ppm). The purpose of the present study was to assess the levels of gluten in foods containing oats to determine if there were any trends. In this retrospective database analysis, GFWD product test reports from April 2011 to May 1, 2023 were searched using the term “oat.” The search identified 213 individual packages of food that contained the word “oat” in the ingredients list. The test results for these packages of food were reviewed. Of these, 24 (11%) tested with quantifiable gluten greater than or equal to 5 mg/kg (ppm). The percentage of oats testing with quantifiable gluten varied per year but spiked in 2022 at 35%. It is not possible to know for certain what caused this increase. The drought during the oat growing season of 2021 could be a major factor. This drought impacted oat crops in both the US and Canada and led to one of the worst oat crops going back over 150 years. One limitation of this study is that it was a retrospective analysis. Different numbers of oat products were tested each year and these were often different brands of oats and different oat formulations. To assess the level of gluten cross contact in oats going forward a much larger prospective study should be conducted.

Validation of the GlutenTox® ELISA Rapid G12 Test Kit for Determination of Gluten in Select Non-Heat Processed Matrixes and Heat Processed Matrixes.

The GlutenTox® ELISA Rapid G12 test kit is a quantitative method designed for the determination of the immunotoxic fraction of gluten in food samples. To obtain AOAC PTM certification for the method for the detection and quantification of gluten from wheat, barley and rye flours in select foods (non-heat processed) and incurred (heat processed) matrixes. The method was evaluated following the "Validation Procedures for Quantitative Gluten ELISA Methods: AOAC Allergen Community Guidance and Best Practices" (1). The validation study was conducted at Hygiena Diagnóstica España using 5 food matrixes (soy flour, corn bread, seasoning mix, rolled oats and evaporated milk) artificially contaminated with gluten from wheat, barley or rye flour at different concentrations: 0, 5, 10, and 20 mg/kg. For each matrix and gluten contamination level, 5 or 6 individually extracted test portions were analyzed. A second bread matrix was prepared by baking a gluten free bread mix spiked at 0, 20 and 30 mg/kg gluten from wheat, barley or rye flour for incurred matrix testing. Ten individually extracted test portions were tested for each incurred bread and contamination level of gluten. The method met the AOAC performance requirements (2) for detection and quantification of wheat gluten in the selected food matrixes, incurred bread sample and spike levels of wheat gluten, showing an acceptable recovery. When tested with barley and rye flours, most of the results showed acceptable recoveries or a slight overestimation, depending on the matrix and gluten concentration. Method developer and independent laboratory results were comparable. The validation study demonstrated the test kit is a reliable, accurate, quick and easy to use method for the detection and quantification of gluten concentration in food and incurred matrixes from wheat, barley and rye flours. Most reagents provided in the kit are at ready-to-use concentrations.

Dietary protein requirement for somatic growth and gonad production in the sea urchin Strongylocentrotus intermedius at different life stages

The rise in the demand for sea urchin aquaculture requires the optimization of dietary protein levels to maximize somatic growth and gonad production throughout the aquaculture process. This study aimed to investigate the dietary protein requirement for somatic growth and gonad production of the sea urchin Strongylocentrotus intermedius at different life stages considering protein leaching from diets during seawater immersion. Feeding trials were performed on three sizes of S. intermedius: S, small urchins prior to gonad differentiation; M, medium urchins following gonad differentiation; and L, large urchins close to the biological minimum size. Two feeding trials using diets with different gluten (protein source) levels (experiment I; 5, 10, 15, 20, 30, and 40%: experiment II; 0, 2, 4, 7, and 10%) were conducted for each size group. The diet ingredients were selected to minimize protein leaching, and the protein content of each diet was determined from the average content after immersion in seawater for 24 and 72 h. No significant differences were observed in the specific growth rate (SGR) of body weight in experiment I in all size groups. The SGRs of the body weight of urchins fed 4 and 7% gluten diets were significantly higher than those fed diets containing 0% gluten in experiments SII and MII, and a similar tendency was observed for SGRs for the body weight and test diameter of large urchins. Gonad indices of sea urchins increased with an increase in dietary protein content in experiments MII and LII, and the gonad indices of urchins fed 15 and 20% gluten diets were significantly higher than those fed 5% gluten diet in experiments MI and LI. Broken-line regression analyses on urchins in experiment II estimated the protein requirement for somatic growth to be 2% regardless of the urchin size, which is well below the range of feed protein contents (9–50%) used in previous studies. The analyses on urchins in experiment I estimated the protein requirement for gonad production of medium and large urchins to be 13% and 15%, respectively, which was lower than that previously reported (>20%). These results indicate that previous studies overestimated the protein requirement owing to protein leaching during the immersion of feed in seawater. Our findings indicate that protein content in sea urchin feed diets can be considerably reduced irrespective of their cultivation stage from seed to market size.

Designing a gingerbread product based on gluten-free vegetable compositions

The research is devoted to the creation of a new recipe and technological solutions for the production of gluten-free gingerbread products for people who need dietary nutrition. Our studies were carried out in accordance with GOST 15810-2014 «Confectionery products. Gingerbread products. General specifications». Based on marketing research, it has been established that nowadays production of gluten-free confectionery products, including gingerbread ones, is underdeveloped in the region. The following samples of gingerbread products are considered in the research: the control one – 100% wheat flour; No. 1 – 50% rice and 50% corn flour; No. 2 – 50% corn and 50% pumpkin flour. As a result of the experiments, sample No. 1 with the best organoleptic characteristics has been selected. The gluten level in the gingerbread product under study was calculated, and it amounted to 7 mg/kg, which according to TR CU 027/2012 was lower than the normalized value (20 mg/kg). Therefore, this product belongs to the «gluten free» product group. It has been established that due to the high water absorption capacity, the introduction of mixture No. 1 into the food industry is relevant, since there is a greater rise in the dough during baking and less thickening of starch grains. As a result of our calculations of the chemical composition of this product, it has been found that through the use of an alternative type of raw material, it is possible to design products with various contents of food and biologically active substances, including a vitamin–mineral complex, which are not inferior in their characteristics to traditional products made from wheat flour. Thus, the studies conducted have shown that the use of non-traditional types of raw materials (rice and corn flour) allows one to make gluten-free products with high quality indicators, including organoleptic, structural-mechanical properties and enriched in nutritional value.

The survey of prolamin and gluten content in beers produced in Central Europe – The biochemical characterization of immunoreactive protein fractions

Prolamins (gliadin-related proteins) are cereal proteins which are a source of polypeptides that are toxic to people showing intolerance or allergy to gluten. Therefore, serious safety concerns regarding occasional and routine beer consumption emerge due to the presence of immunoreactive amino acid sequences of cereal origin that remain in the final product. The aim of the study was to investigate the presence of prolamins and gluten in samples of beers (72 commercially available beverages) produced in Central Europe. A competitive ELISA and immunoblotting methods were applied to analyze the presence and concentration of immunoreactive proteins/peptides. Gluten level in the studied beers ranged from 10 to over 6000 mg/kg. Approximately 30% beers could be regarded as gluten-free, around 40% were very low gluten and only 25% beers contained considerable amounts of gluten. The highest level of prolamin content was detected in wheat beers. We demonstrated that these high concentrations of prolamins are probably derived from residues of non-degraded wheat gliadins.

Использование в качестве удобрений азотосодержащих производственных отходов животноводческого происхождения

Currently, along with the intensive development of livestock production, there is a question of recycling waste generated as a result of its production. The aim of the study was to study the impact of industrial waste of animal origin on the quality and yield of spring wheat. The research was carried out in 2021-2022 in the conditions of the experimental field of I.A. Bunin YSU. The object of the study was the spring wheat variety Aquilon. It was found that the studied plant variants were distinguished by high rates of photosynthetic activity. The maximum values for chlorophyll a were characterized by plants in the variant where blood flour was used as fertilizer (20.68 mg/g of raw mass). Chlorophyll b was observed more in plants on variants using blood meal (18.05 mg/g) and corn meal (18.69 mg/g). The height of the plants in the variant using blood flour was the maximum, so in the phase of milk ripeness it was 70.6 cm. In the control variant , the height of plants in this phase of development was 58 cm. The highest protein values were recorded in the grain obtained in the variant where sheep wool was used as fertilizer - 16.5%, exceeding the control by 1.8%. Also, the grain obtained in this variant was characterized by high gluten levels - 31.3%. It should be noted that such indicators as gluten quality, vitreousness and the number of drops increased sharply compared to the control variant. The laboratory baking of bread from the obtained flour showed that the obtained samples of products according to organoleptic and physico-chemical parameters met the requirements of GOST. Keywords: SPRING WHEAT, PROTEIN, FERTILIZER, SHEEP WOOL, BLOOD MEAL, CORN MEAL, GLUTEN, GRAIN QUALITY

A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception

This study provides a comprehensive comparison among the most common gluten-free (GF) brewing practices, with a focus on the impact of each treatment on physicochemical parameters and consumer acceptability of the final beer. In addition, the influence of a longer cold maturation on the natural reduction of the gluten content was investigated. Prolyl endopeptidase addition was found to be the most effective treatment in reducing gluten levels (−75.93%), followed by silica gel (−53.09%), longer cold maturation (−4.32%), and tannins (−1.85%). Nonetheless, none of the treated beer samples was gluten-free (gluten content &gt; 20 ppm) due to the high nitrogen content of the original wort. The silica gel application treatment affected the physicochemical and sensory characteristics of the final beer the least. According to the difference from control test results, no significant difference in terms of overall liking, appearance, odor/aroma, or taste was observed between the silica gel-treated sample and control beer (p &gt; 0.05). On the other hand, the application of enzymes and tannins significantly affected the appearance and the beer odor/aroma. Nevertheless, all beer samples received positive sensory acceptance scores.

Probiotics in the Sourdough Bread Fermentation: Current Status

Sourdough fermentation is an ancient technique to ferment cereal flour that improves bread quality, bringing nutritional and health benefits. The fermented dough has a complex microbiome composed mainly of lactic acid bacteria and yeasts. During fermentation, the production of metabolites and chemical reactions occur, giving the product unique characteristics and a high sensory quality. Mastery of fermentation allows adjustment of gluten levels, delaying starch digestibility, and increasing the bio-accessibility of vitamins and minerals. This review focuses on the main steps of sourdough fermentation, the microorganisms involved, and advances in bread production with functional properties. The impact of probiotics on human health, the metabolites produced, and the main microbial enzymes used in the bakery industry are also discussed.