Abstract
We provide evidence that novel brewing technology based on controlled hydrodynamic cavitation greatly reduces gluten concentration in wort and finished beer. We advance the hypothesis that the degradation of proline, the most recalcitrant among gluten constituents, leads to gluten concentration reduction in the unfermented as well as in the fermenting wort and later during maturation. These findings are significant as the new cavitation-assisted technology could provide coeliac patients and gluten-intolerant people with gluten-free beer of high quality, offering an alternative to existing methods to lower the gluten concentration, which are detrimental to flavor and taste.
Abbreviations
- BIAB
- Brew In the Bag
- CN
- Cavitation Number
- FAN
- Free Amino-Nitrogen
- CHC
- Controlled Hydrodynamic Cavitation
- SG
- Silica Gel
- GRAS
- Generally Recognized as Safe
Copyright
The copyright holder for this preprint is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under a CC-BY-NC-ND 4.0 International license.