Improving digestability of wheat products

For consumers, the need has recently incraesed to buy wheat-free or gluten-free products. Currently around 10% of the population avoid products from wheat. In addition to celiac disease there are more health problems associated with consumption of wheat products. In particular, many reported after consumption of wheat products from stomach problems. Carbohydrates as fructans, which belong to FODMAPs - include "fermentable oligo-, di- and monosaccharide and polyols", can trigger an irritable bowel syndrome (IBS). Since the term irritable bowel syndrome is very general and very nonspecific symptoms described, it is difficult to assign unique causes. In the case of wheat also gluten is suspected. In addition, we often find the so-called intolerance to wheat or gluten sensitivity, "Non celiac wheat or gluten sensitivity" (NCWS or NCGS). These symptoms are those with the very difficult from those of irritable bowel syndrome. Recent research on the causes of gluten sensitivity have shown that so-called amylase trypsin inhibitors (ATI) affected patients may trigger an autoimmune response and thus likely to cause this incompatibility. ATI have long been known as a trigger of asthma Baker. This ATI are proteins that block the enzymes of starch and protein digestion. The aim is now in the project ID WHEAT (ID: improved digestability) is to produce acceptable wheat pastries for people with irritable bowel syndrome or wheat intolerance. To this end, a multi-disciplinary approach is followed by generating basic knowledge, which is transferred to practice to develop a novel processes. First wheat varieties are examined in terms of the amount of ATI and fructans. Subsequently varieties with small amounts of these problematic ingredients and this targeted process control (sourdough and use fructophiler yeast) partial (gluten) or almost completely (fructans and fructose) degraded to develop an easily digestible wheat bakery product.