The production of gluten-free beer: Degradation of hordeins during malting and brewing and the application of modern process technology focusing on endogenous malt peptidases

摘要

Background: Celiac disease (CD) is a potentially life-threatening condition affecting 1% of the Western Europe population. It is caused by a T-cell-mediated inflammatory autoimmune response of the small intestine. Patients suffering from CD have to adopt a lifelong gluten-free (GF) diet. To increase their living standards, several techniques to produce GF beer have been established. More recently, endogenous malt peptidases have come into focus.