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bread made from the experimental sourdough, offering new hope for increasing tolerance levels of wheat flour products.

"These results showed that a bread biotechnology that uses selected lactobacilli, nontoxic flours, and a long fermentation time is a novel tool for decreasing the level of gluten intolerance in humans," say the researchers.

(R.D. Cagno, M.D. Angelis, S. Auricchio, L. Greco, C. Clarke, M.D. Vincenzi, C. Giovannini, M. D'Archivio, F. Landolfo, G. Parrilli, F. Minervini, E. Arendt, M. Gobbetti. 2003. Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients. Applied and Environmental Microbiology, 70. 2: 1088-1096.)


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Contact: Jim Sliwa
jsliwa@asmusa.org
202-942-9297
American Society for Microbiology
17-Feb-2004


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