Gluten-Free Brewing: Issues and Perspectives
Celiac disease (CD) is an immune-mediated gluten-sensitive enteropathy. Currently, it affects around 1% of world population, but it is constantly growing. Celiac patients have to follow a strict gluten-free (GF) diet. Beer is one of the most consumed beverages worldwide, but it is not safe for peopl...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-05-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/6/2/53 |
| _version_ | 1797567482142130176 |
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| author | Nazarena Cela Nicola Condelli Marisa C. Caruso Giuseppe Perretti Maria Di Cairano Roberta Tolve Fernanda Galgano |
| author_facet | Nazarena Cela Nicola Condelli Marisa C. Caruso Giuseppe Perretti Maria Di Cairano Roberta Tolve Fernanda Galgano |
| author_sort | Nazarena Cela |
| collection | DOAJ |
| description | Celiac disease (CD) is an immune-mediated gluten-sensitive enteropathy. Currently, it affects around 1% of world population, but it is constantly growing. Celiac patients have to follow a strict gluten-free (GF) diet. Beer is one of the most consumed beverages worldwide, but it is not safe for people with CD. It has a gluten content usually above the safe threshold (20 ppm), determined by the official method for hydrolyzed foods (R5-competitive-ELISA). The demand on the market for GF beers is increasingly growing. This review aims to provide a comprehensive overview of different strategies to produce GF beer, highlighting strengths and weaknesses of each approach and taking into account technological and sensory issues. GF cereals or pseudocereals have poor brewing attitudes (if used as main raw material) and give the beer unusual flavour. Instead, enzymatic treatments allow traditional brewing process followed by gluten content reduction. A survey on 185 GF-producing breweries (both industrial and craft) from all over the world have been considered to assess which approach is most used. Beers brewed with GF cereals and pseudocereals (used in well-balanced proportions) are more common than gluten-removed (GR) beers, obtained by enzymatic treatment. |
| first_indexed | 2024-03-10T19:42:35Z |
| format | Article |
| id | doaj.art-33e1261c74b645aaa82b509676fad699 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T19:42:35Z |
| publishDate | 2020-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-33e1261c74b645aaa82b509676fad6992023-11-20T01:03:06ZengMDPI AGFermentation2311-56372020-05-01625310.3390/fermentation6020053Gluten-Free Brewing: Issues and PerspectivesNazarena Cela0Nicola Condelli1Marisa C. Caruso2Giuseppe Perretti3Maria Di Cairano4Roberta Tolve5Fernanda Galgano6School of Agricultural, Forestry, Food and Environmental Science, University of Basilicata, 85100 Potenza, ItalySchool of Agricultural, Forestry, Food and Environmental Science, University of Basilicata, 85100 Potenza, ItalySchool of Agricultural, Forestry, Food and Environmental Science, University of Basilicata, 85100 Potenza, ItalyDepartment of Food, Agricultural and Environmental Sciences, University of Perugia, 06100 Perugia, ItalySchool of Agricultural, Forestry, Food and Environmental Science, University of Basilicata, 85100 Potenza, ItalySchool of Agricultural, Forestry, Food and Environmental Science, University of Basilicata, 85100 Potenza, ItalySchool of Agricultural, Forestry, Food and Environmental Science, University of Basilicata, 85100 Potenza, ItalyCeliac disease (CD) is an immune-mediated gluten-sensitive enteropathy. Currently, it affects around 1% of world population, but it is constantly growing. Celiac patients have to follow a strict gluten-free (GF) diet. Beer is one of the most consumed beverages worldwide, but it is not safe for people with CD. It has a gluten content usually above the safe threshold (20 ppm), determined by the official method for hydrolyzed foods (R5-competitive-ELISA). The demand on the market for GF beers is increasingly growing. This review aims to provide a comprehensive overview of different strategies to produce GF beer, highlighting strengths and weaknesses of each approach and taking into account technological and sensory issues. GF cereals or pseudocereals have poor brewing attitudes (if used as main raw material) and give the beer unusual flavour. Instead, enzymatic treatments allow traditional brewing process followed by gluten content reduction. A survey on 185 GF-producing breweries (both industrial and craft) from all over the world have been considered to assess which approach is most used. Beers brewed with GF cereals and pseudocereals (used in well-balanced proportions) are more common than gluten-removed (GR) beers, obtained by enzymatic treatment.https://www.mdpi.com/2311-5637/6/2/53gluten-freebeerbrewing processcerealspseudocerealssensory analysis |
| spellingShingle | Nazarena Cela Nicola Condelli Marisa C. Caruso Giuseppe Perretti Maria Di Cairano Roberta Tolve Fernanda Galgano Gluten-Free Brewing: Issues and Perspectives Fermentation gluten-free beer brewing process cereals pseudocereals sensory analysis |
| title | Gluten-Free Brewing: Issues and Perspectives |
| title_full | Gluten-Free Brewing: Issues and Perspectives |
| title_fullStr | Gluten-Free Brewing: Issues and Perspectives |
| title_full_unstemmed | Gluten-Free Brewing: Issues and Perspectives |
| title_short | Gluten-Free Brewing: Issues and Perspectives |
| title_sort | gluten free brewing issues and perspectives |
| topic | gluten-free beer brewing process cereals pseudocereals sensory analysis |
| url | https://www.mdpi.com/2311-5637/6/2/53 |
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