Wheat gluten peptide miracle and coeliac beast: Solution pathways from a wheat industry perspective By John Williams * & Mark Laucke** *Food & Fibre Supply Chain Institute **Laucke Flour Mills September 2015

PLANT MILLERS/BAKERS FOOD BREEDERS MANUFACTURERS ISSUE ONE – ADDED GLUTEN PROTEIN Reference: Kasarda USDA (2013) OBJECTIVE: TO IMPROVE RHEOLOGICAL PROPERTIES ESPECIALLY WHEN BRAN AND GRAIN ARE ADDED OR TO INCREASE FOOD FUNCTIONALITY

RAPID DOUGH NO-TIME DOUGH LESS TIME METHOD METHOD ISSUE TWO – LESS FERMENTATION References: Bauer et al (2003) De Angelis et al (2006) Gobbetti et al (2007) Greco et al (2011) BAKERS’ OBJECTIVE: TO DECREASE TIME & COST

ISSUE THREE – MORE CONSUMPTION OF NON- FERMENTED WHEAT PRODUCTS Reference: Gerrard et al, 2000 CONSUMER OBJECTIVE: CONSUMERS HAVING LIFESTYLE CHOICES FOR NUTRITIOUS CONVENIENCE FOODS

ISSUE FOUR – NO TIME/COST MEASUREMENT OF GLUTEN RESIDUES RECOMMENDED FOR INDUSTRY NO COST/TIME RECOMMENDED MEASUREMENT TO TEST GLUTEN RESIDUES IN BREAD & FOOD

INADEQUATE GLUTEN TOXICITY MUCOSAL VILLI ENZYME DIGESTION IMMUNO-INFLAMMATORYATROPHY COELIAC DISEASE PROBLEM IDENTIFIED – HIGH GLUTEN PEPTIDE RESIDUE

Medical: Chronic inflammatory coeliac disease or gluten intolerance Coeliac disease is latent with triggering factors (eg inadequate microbia) 40% of Caucasians have gene predisposition No remission has been recorded - chronic 3.5 million European and 2 million US people have coeliac disease Diagnosis is costly and intrusive making un-diagnosis high 22 percent of US consumers were following a gluten-free diet in 2014 _________________________________________________ Market: Flat wheat prices compared to other grains Negative protein grade spreads – penalties for higher protein Less value for protein wheat Grain sorghum prices are often higher than milling wheat prices CONSEQUENCE OF HIGH GLUTEN RESIDUE

Objectives Secure the integrity of consumer safety for wheat bread Produce a commercially ‘safer’ wheat bread made from gluten flour for non-coeliac consumers Solutions 1. Improve fermentation through new microbia (probiotics) 2. Decrease effective fermentation time using new wheat germination enzymes (prebiotics) 3. Recommend a new gluten measurement test for bakers

SOLUTION LIMITS: Cannot simply remove wheat proteins (complex gluten peptides - 16,000 fragments)  Source of C, N, & S in seed germination  Source of C, N, & S in seedling growth  Pre-harvest plant protection against disease/pests  Post-harvest seed protection against disease/pests __________________________________________________  Visco-elastic-extensibility rheological properties

SOLUTION LIMITS : Cannot simply remove added gluten Manufactured gluten is important - Reduces dough variability Increases dough consistency Improves dough elasticity when bran/grain are added Has functional properties in food manufacturing

SOLUTION LIMITS : Cannot stop consumers eating non-fermented wheat products Emphasis on choice Emphasis on lifestyle

CONCLUSIONS More research required 1. Improve dough fermentation through new microbia (probiotics) 2. Decrease effective dough fermentation time using new wheat germination enzymes (prebiotics) 3. Recommend a gluten residue measurement test for bakers 4. Plant breeders to reduce toxic peptides for food manufacturers Further reading: See Williams & Laucke 2015 article GOOGLE: THE WHEAT GLUTEN PEPTIDE MIRACLE AND COELIAC BEAST