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Cereals and bread from Italy
Wheat flour is fermented for a long time as a liquid sourdough with selected sourdough lactobacilli and the fungal proteases bakeries already use. Together they break gluten down to a few parts per million, and the dried flour has been baked into sweet goods that small groups of coeliac patients ate for 60 days with no harm measured. The authors say that is not enough to recommend them.
| Wheat flour | [rizzello2007][dicagno2010] |
| Water | Fermented as a long-time liquid sourdough[rizzello2007] |
| Mixture of selected sourdough lactobacilli | [rizzello2007] |
| Fungal proteases, of the kind routinely used in bakeries | [dicagno2010] |
| Starter | defined culture (selected sourdough lactobacilli) plus fungal enzymes |
Total time across the recorded steps: 3 days
What changes: Selected lactobacilli and fungal enzymes are stirred into a runny wheat dough
Output: liquid wheat dough.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Wheat flour is fermented for a long time as a liquid sourdough with selected sourdough lactobacilli and the fungal proteases bakeries already use. Together they break gluten down to a few parts per million, and the dried flour has been baked into sweet goods that small groups of coeliac patients ate for 60 days with no harm measured. The authors say that is not enough to recommend them. Made in 4 steps over 3 days. The longest step, ferment for a long time while gluten breaks down, takes 3 days (Rizzello C.G 2007) and runs at 37 °C (De Angelis M 2010). Selected sourdough lactobacilli whose peptidases (including PepN, PepX and PepO) break down the immunogenic gluten peptides does most of the fermenting.
| Main step | 3 daysReported[rizzello2007][deangelis2010] | Ferment for a long time while gluten breaks down |
|---|---|---|
| Temperature | 37 °CReported[deangelis2010] | Ferment for a long time while gluten breaks down |
The aim is not flavour or rise but removing gluten. Selected lactobacilli and added fungal proteases work for a long time in a liquid dough until residual gluten falls to about 10 ppm by ELISA, low enough that the 2010 authors describe the flour as rendered gluten-free, before it is dried and baked.
This is a research product, not a household ferment. The authors say these foods should not be recommended to people with coeliac disease until a formal trial has been done. In the 2011 trial, goods with 2,480 ppm residual gluten still damaged the gut of the two patients who ate them; only the five patients on the fully hydrolysed goods (8 ppm) showed no such damage.
Every number is labelled with how it is known. How this atlas is made
Rizzello et al. 2007 showed the gluten breakdown; Di Cagno et al. 2010 ran a pilot challenge in eight coeliac children; Greco et al. 2011 ran a 60-day randomised challenge with three types of baked goods.
