Advanced search
Add to list

Technology to produce gluten-free barley malt beers

Author
Organization
Abstract
Malting and brewing processes remove much of the proteins in the traditional grist to generate amino acids for yeast metabolism and to minimize the risks of colloidal instability of the beer. The question is whether gluten and the relevant celiac-inducing peptide sequences of hordein can be sufficiently eliminated to obtain gluten-free beers. The test kits used for the gluten and celiac-toxic peptide analysis are: Sandwich ELISA-RIDASCREEN Gliadin for gluten analysis R7001 and Competitive ELISA-RIDASCREEN Gliadin for celiac-toxic peptide analysis R7011 and/or R7021. The standards for the gluten estimation are Prolamin Working Group (PWG) reference material. The gluten content of the examined malt beers is beneath the quantitative detection limit (5 ppm) to 101 ppm as determined with the Sandwich ELISA-Ridascreen Gliadin kit for gluten proteins. 45 of the 58 examined beers are then gluten-free (< 20 ppm gluten). This corresponds with 26 different breweries producing these beers. When using the Competitive ELISA-Ridascreen Gliadin kits only a small part of these ‘gluten-free’ beers will still be gluten-free as the Competitive ELISA kit analyzes for the toxic gluten peptides. Preliminary lab scale brewing experiments (60 Liter pilot brewery) and two industrial brewing case studies 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 and toxic gluten peptides content lower than the threshold for food products to be declared ‘gluten-free’.
Keywords
brewing, Gluten-free, beer

Citation

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

MLA
Vandoorne, Sylvie, Anneleen Decloedt, Dana Vanderputten, et al. “Technology to Produce Gluten-free Barley Malt Beers.” Abstract Book : 2nd International Congress on Food Technology. Ed. Kadir Halkman et al. Ankara, Turkey: Sim Matbaacilik, 2014. 13–13. Print.
APA
Vandoorne, S., Decloedt, A., Vanderputten, D., & Van Landschoot, A. (2014). Technology to produce gluten-free barley malt beers. In K. Halkman, B. Taban, F. Güler, & H. Selammoglu (Eds.), Abstract book : 2nd International congress on Food Technology (pp. 13–13). Presented at the 2nd International congress on Food Technology, Ankara, Turkey: Sim Matbaacilik.
Chicago author-date
Vandoorne, Sylvie, Anneleen Decloedt, Dana Vanderputten, and Anita Van Landschoot. 2014. “Technology to Produce Gluten-free Barley Malt Beers.” In Abstract Book : 2nd International Congress on Food Technology, ed. Kadir Halkman, Birce Taban, Fatma Güler, and Hilal Selammoglu, 13–13. Ankara, Turkey: Sim Matbaacilik.
Chicago author-date (all authors)
Vandoorne, Sylvie, Anneleen Decloedt, Dana Vanderputten, and Anita Van Landschoot. 2014. “Technology to Produce Gluten-free Barley Malt Beers.” In Abstract Book : 2nd International Congress on Food Technology, ed. Kadir Halkman, Birce Taban, Fatma Güler, and Hilal Selammoglu, 13–13. Ankara, Turkey: Sim Matbaacilik.
Vancouver
1.
Vandoorne S, Decloedt A, Vanderputten D, Van Landschoot A. Technology to produce gluten-free barley malt beers. In: Halkman K, Taban B, Güler F, Selammoglu H, editors. Abstract book : 2nd International congress on Food Technology. Ankara, Turkey: Sim Matbaacilik; 2014. p. 13–13.
IEEE
[1]
S. Vandoorne, A. Decloedt, D. Vanderputten, and A. Van Landschoot, “Technology to produce gluten-free barley malt beers,” in Abstract book : 2nd International congress on Food Technology, Kuşadasi, Turkey, 2014, pp. 13–13.
@inproceedings{5790856,
  abstract     = {Malting and brewing processes remove much of the proteins in the traditional grist to generate amino acids for yeast metabolism and to minimize the risks of colloidal instability of the beer. The question is whether gluten and the relevant celiac-inducing peptide sequences of hordein can be sufficiently eliminated to obtain gluten-free beers.
The test kits used for the gluten and celiac-toxic peptide analysis are: Sandwich ELISA-RIDASCREEN Gliadin for gluten analysis R7001 and Competitive ELISA-RIDASCREEN Gliadin for celiac-toxic peptide analysis R7011 and/or R7021. The standards for the gluten estimation are Prolamin Working Group (PWG) reference material.
The gluten content of the examined malt beers is beneath the quantitative detection limit (5 ppm) to 101 ppm as determined with the Sandwich ELISA-Ridascreen Gliadin kit for gluten proteins. 45 of the 58 examined beers are then gluten-free (< 20 ppm gluten). This corresponds with 26 different breweries producing these beers. When using the Competitive ELISA-Ridascreen Gliadin kits only a small part of these ‘gluten-free’ beers will still be gluten-free as the Competitive ELISA kit analyzes for the toxic gluten peptides. 
Preliminary lab scale brewing experiments (60 Liter pilot brewery) and two industrial brewing case studies 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 and toxic gluten peptides content lower than the threshold for food products to be declared ‘gluten-free’.},
  articleno    = {Abstract O156},
  author       = {Vandoorne, Sylvie and Decloedt, Anneleen and Vanderputten, Dana and Van Landschoot, Anita},
  booktitle    = {Abstract book : 2nd International congress on Food Technology},
  editor       = {Halkman, Kadir and Taban, Birce and Güler, Fatma and Selammoglu, Hilal},
  keywords     = {brewing,Gluten-free,beer},
  language     = {eng},
  location     = {Kuşadasi, Turkey},
  pages        = {Abstract O156:13--Abstract O156:13},
  publisher    = {Sim Matbaacilik},
  title        = {Technology to produce gluten-free barley malt beers},
  year         = {2014},
}