Bakery Products for Non-Coeliac Gluten Sensitive Consumers

The aim of the study is to produce a much more palatable alternative to gluten-free (GF) bread for gluten sensitive people. Gluten sensitivity is distinct from coeliac disease and is estimated to affect a sizeable propoprtion of the overall population(6-10%), and does represent a significant market opportunity both at home and overseas. Because certain wheat proteins are more important in creating the texture of bread, while others are believed to be linked to gluten sensitivity, it is speculated that wheat bread can be made to be suitable for gluten sensitives by the removal of certain proteins from wheat using novel approaches. Bread made from wheat is expected to be more comparable to standard bread and to be preferable to GF bread. This work will be developed through a joint programme involving Warburtons and DSM, using approaches based on advanced enzyme technology, ingredient formulation and bakery processing in order to achieve the selective removal of wheat protein types. The Rowett Instutute is a further member of the consortium and will seek to work with gluten sensitive volunteers to establish whether treatments are beneficial and desirable to them.