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> most industrial bakeries only allow bread to rise for a matter of minutes—not nearly long enough to let the yeast and bacteria digest all the gluten in the fl

> most industrial bakeries only allow bread to rise for a matter of minutes—not nearly long enough to let the yeast and bacteria digest all the gluten in the flour, let alone the extra dose in the additives Nor will they ever. Fermentation is the digestion of carbohydrates. Gliadin and glutenin are proteins. ETA: That's not to say that autolyse and a slow rise won't improve flavor and texture, which they certainly do.

rm999 13y ago
I'm by no means an expert on this stuff, but what about this paper? http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1932817/ http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1932817/ > In this work, we used a new mixture of selected sourdough lactobacilli and fungal proteases to eliminate the toxicity of wheat flour during long-time fermentation ... Albumins, globulins, and gliadins were completely hydrolyzed, while ca. 20% of glutenins persisted.
- vonmoltke 13y ago
  Sourdough starter is a mix of yeast and lactic acid bacteria. Those bacteria will, as a side effect of their activity, break down proteins. That study looked at amplifying this action with additional proteases (which also break down protein) to eliminate enough wheat proteins to make the dough non-toxic to celiacs. Since it is driven by bacteria, this action is unique to sourdough breads.
jurjenh 13y ago
Just googling it (because I've heard it from several places) that the longer rising of bread does start to break down some of the gluten (hence making it easier to digest) Fermentation of proteins. Some bacteria of the genus Clostridium (putrescent anaerobes) are able to ferment amino acids as well as carbohydrates. These bacteria are better adapted to utilize proteins, which they break down to amino acids by means of proteolytic enzymes; the amino acids are then fermented. The process of protein fermentation is important in the circulation of matter in nature. source: http://encyclopedia2.thefreedictionary.com/Fermentation+Process http://encyclopedia2.thefreedictionary.com/Fermentation+Proc...
deleted 13y ago
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rm999 13y ago

I'm by no means an expert on this stuff, but what about this paper? http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1932817/ http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1932817/ > In this work, we used a new mixture of selected sourdough lactobacilli and fungal proteases to eliminate the toxicity of wheat flour during long-time fermentation ... Albumins, globulins, and gliadins were completely hydrolyzed, while ca. 20% of glutenins persisted.

vonmoltke 13y ago
Sourdough starter is a mix of yeast and lactic acid bacteria. Those bacteria will, as a side effect of their activity, break down proteins. That study looked at amplifying this action with additional proteases (which also break down protein) to eliminate enough wheat proteins to make the dough non-toxic to celiacs. Since it is driven by bacteria, this action is unique to sourdough breads.

jurjenh 13y ago

Just googling it (because I've heard it from several places) that the longer rising of bread does start to break down some of the gluten (hence making it easier to digest) Fermentation of proteins. Some bacteria of the genus Clostridium (putrescent anaerobes) are able to ferment amino acids as well as carbohydrates. These bacteria are better adapted to utilize proteins, which they break down to amino acids by means of proteolytic enzymes; the amino acids are then fermented. The process of protein fermentation is important in the circulation of matter in nature. source: http://encyclopedia2.thefreedictionary.com/Fermentation+Process http://encyclopedia2.thefreedictionary.com/Fermentation+Proc...

deleted 13y ago

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