3 ms·

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/articl

by 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.