Advanced search
Add to list
Author
Organization
Abstract
About 75% of the barley proteins are gluten, with 50% prolamins and 25% glutenins. Gluten are related to gluten allergy and celiac disease. Malting and brewing processes removes much of the protein. More than 40 Belgian brewed commercial beers (gluten-free labeled, pils, kriek, gueuze, amber, abbey, trappist, old brown and strong blond) and some foreign commercial beers are analysed with R5 antibody sandwich ELISA gluten kit and competitive ELISA celiac-toxic peptide kit. The gluten content of the gluten-free labeled beers is in the range 5 - 8 ppm. The other beers have a gluten content from 3 ppm (quantitative detection limit) to 101 ppm. Lab scale brewing experiments (60 Liter) revealed that the gluten content in the final beer can clearly be diminished by either using prolyl endopeptidase and/or tannins during the brewing processes. Even 100% barley malt beers can obtain a final gluten content much lower than the threshold of 20 ppm for food products to be declared ´gluten-free´.
Keywords
gluten, nutrition, beer

Citation

Please use this url to cite or link to this publication:

MLA
Van Landschoot, Anita, Sylvie Vandoorne, and Dana Vanderputten. “Gluten-free Barley Malt Beers.” European Brewery Convention, 33rd International Congress, Abstracts. 2011. Print.
APA
Van Landschoot, Anita, Vandoorne, S., & Vanderputten, D. (2011). Gluten-free barley malt beers. European Brewery Convention, 33rd International congress, Abstracts. Presented at the 33rd International congress of the European Brewery Convention (EBC 2011).
Chicago author-date
Van Landschoot, Anita, Sylvie Vandoorne, and Dana Vanderputten. 2011. “Gluten-free Barley Malt Beers.” In European Brewery Convention, 33rd International Congress, Abstracts.
Chicago author-date (all authors)
Van Landschoot, Anita, Sylvie Vandoorne, and Dana Vanderputten. 2011. “Gluten-free Barley Malt Beers.” In European Brewery Convention, 33rd International Congress, Abstracts.
Vancouver
1.
Van Landschoot A, Vandoorne S, Vanderputten D. Gluten-free barley malt beers. European Brewery Convention, 33rd International congress, Abstracts. 2011.
IEEE
[1]
A. Van Landschoot, S. Vandoorne, and D. Vanderputten, “Gluten-free barley malt beers,” in European Brewery Convention, 33rd International congress, Abstracts, Glasgow, Scotland, UK, 2011.
@inproceedings{4111709,
  abstract     = {About 75% of the barley proteins are gluten, with 50% prolamins and 25% glutenins. Gluten are related to gluten allergy and celiac disease. Malting and brewing processes removes much of the protein. 
More than 40 Belgian brewed commercial beers (gluten-free labeled, pils, kriek, gueuze, amber, abbey, trappist, old brown and strong blond) and some foreign commercial beers are analysed with R5 antibody sandwich ELISA gluten kit and competitive ELISA celiac-toxic peptide kit. The gluten content of the gluten-free labeled beers is in the range 5 - 8 ppm. The other beers have a gluten content from 3 ppm (quantitative detection limit) to 101 ppm. 
Lab scale brewing experiments (60 Liter) revealed that the gluten content in the final beer can clearly be diminished by either using prolyl endopeptidase and/or tannins during the brewing processes. Even 100% barley malt beers can obtain a final gluten content much lower than the threshold of 20 ppm for food products to be declared ´gluten-free´.},
  author       = {Van Landschoot, Anita and Vandoorne, Sylvie and Vanderputten, Dana},
  booktitle    = {European Brewery Convention, 33rd International congress, Abstracts},
  keywords     = {gluten,nutrition,beer},
  language     = {eng},
  location     = {Glasgow, Scotland, UK},
  title        = {Gluten-free barley malt beers},
  year         = {2011},
}