Abstract
Beer is one of the most frequently consumed alcoholic beverages. However, the consumption of conventional barley beer is not safe for coeliac patients. The availability of tasty gluten free beers significantly improves gluten-sensitive peoples' well-being. This review summarises legislation for the labelling of gluten free products and compares state-of-the art techniques in gluten content determination. Several technical solutions exist for the reduction of hordein levels in barley based products, including precipitation and enzymatic hydrolysis. Furthermore, gluten free beers can be produced using gluten free cereals and pseudocereals. A third approach is the production of yeast fermented beverages based on fermentable sugars/syrups.
| Original language | English |
|---|---|
| Pages (from-to) | 44-54 |
| Number of pages | 11 |
| Journal | Trends in Food Science and Technology |
| Volume | 36 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - Mar 2014 |