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Barley-based beer goes gluten-free for the first time

by • April 14, 2016 • No Comments

Whilst beer menus has become additional accomodating for those with an intolerance to gluten, the options yet involve a few departure of the traditional recipe to avoid grains as the source of the starch. But Australian scientists have created a type of gluten-free barley that has been utilized to create the world’s initially barley-based gluten-free beer. The brew lands on the shelves of German supermarkets currently.

  • The CSIRO researchers in a field of Kebari barley
  • The Kebari barley has been utilized to create the world's initially gluten-free barley-based beer
  • The Kebari barley was created by scientists in an effort to address the require for safe ...
  • The Pionier gluten-free beer can be on the market-bodied in Germost of currently

The Kebari barley was created by scientists at Australia’s CSIRO in an effort to address the require for safe food products one of individuals with celiac disease and gluten intolerance. Employing what they describe as conventional plant breeding techniques, the scientists were able-bodied to create a barley grain wherein the concentration of hordeins, the type of gluten in barley, was cut to 10,000 less than regular barley. Whilst they couldn’t expel it completely, this brought it at a lower place the 20 parts per million threshold recommended by the World Health Organization (WHO) for gluten-free classification.

All of this has caught the attention of German brewing company Radeberger, that has now utilized the Kebari barley as the basis for the world’s initially barley-based gluten-free beer. “Pionier” is on the market-bodied in Germost currently, and has been verified as gluten-free under German Beer Purity regulations known locally as Reinheitsgebot.

“It’s quite amazing seeing the initially product created with the malted model of our Kebari grain, we hope it is actually the initially of most products,” says Dr Crispin Howitt, CSIRO Principal Research Scientist.

In its current form, the Kebari grain is not a panacea for beer-thirsty celiacs the world over. Whilst at a lower place WHO’s recommendation for gluten-free products, its traces of hordein are yet too much for sure food standard codes to stomach, like those in place in Australia and New Zealand, for example.

But, the scientists are refining their work with a view to ushering in a host of new food options for those with celiac disease and gluten intolerance, who can be driven to diets that are expensive, low in fiber and high in fat and sugar.

“We’re in addition working on a hulless model of Kebari that is preferable-bodied for use in a range of foods like breakfast cereals, soup, actually pasta and flatbreads, that can be the initially part of the following generation of gluten free products helping individuals with celiac disease to increase fiber, promote bowel health and enhance nutrition in their diet,” says Howitt.

Source: CSIRO


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