Gluten-free bread 'which tastes like bread' with all the same nutrients created in Spain
Tuesday, March 18, 2014 @ 12:38 PM
BREAD suitable for wheat and gluten intolerant consumers has been developed by Spain's High Council of Scientific Investigations (CSIC).
Researchers used genetically-modified wheat flour crafted to reduce the content of proteins which cause gluten intolerance, known as glyadines, but say this does not affect nutritional properties, quality or flavour, which are the same as 'standard' bread.
'Transgenic' versions of wheat flour which compensate for the glyadine deficit in the modified ingredient mean the protein content of the grain is increased to match that of mainstream wheat bread – proteins which do not affect the gluten-intolerant – and which are rich in lysine, an essential amino-acid for humans which the body is unable to generate naturally.
Once the 'modified loaf' becomes mass-produced and sold, it will mean the seven per cent of the population of Spain who suffer from gluten intolerance will be able to eat bread which tastes like bread, something most of them complain lacks in current gluten-free versions.
Read more at thinkSPAIN.com