Gluten-free

Perhaps because gastroenterology, immunology, toxicology, and the nutrition and agricultural sciences are outside of their competence and responsibility, psychologists and psychiatrists typically fail to appreciate the impact that food can have on their patients' condition. Here we attempt to help correct this situation by reviewing, in non-technical, plain English, how cereal grains—the world's most abundant food source—can affect human behavior and mental health. We present the implications for the psychological sciences of the findings that, in all of us, bread (1) makes the gut more permeable and can thus encourage the migration of food particles to sites where they are not expected, prompting the immune system to attack both these particles and brain-relevant substances that resemble them, and (2) releases opioid-like compounds, capable of causing mental derangement if they make it to the brain. A grain-free diet, although difficult to maintain (especially for those that need it the most), could improve the mental health of many and be a complete cure for others.

Lactobacillus plantarum ATCC 8014 was used to ferment quinoa flour, in order to evaluate its influence on the nutritional and rheological characteristics of both the sourdough and muffins. The quantification of carbohydrates and organic acids was carried out on a HPLC-RID system (high-performance liquid chromatography coupled with with refractive index detector), meanwhile HPLC-UV-VIS (high-performance liquid chromatography coupled with UV-VIS detector), AAS (Atomic absorption spectrophotometry), aluminum chloride colorimetric assay, Folin-Ciocalteu, and 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH) methods were used to determine folic acid, minerals, flavonoids, total phenols, and radical scavenging activity, respectively. Two types of sourdough were used in this study: quinoa sourdough fermented with L. plantarum ATCC 8014 and quinoa sourdough spontaneous fermented. The first one influenced the chemical composition of muffins in terms of decreased content of carbohydrates, higher amounts of both organic acids and folic acid. Furthermore, higher amounts of flavonoids, total phenols and increased radical scavenging activity were recorded due to the use of Lactobacillus plantarum ATCC 8014 strain. These results indicate the positive effect of quinoa flour fermentation with the above strain and supports the use of controlled fermentation with lactic acid bacteria for the manufacturing of gluten free baked products.

The purpose of this study was to determine if substituting 0% to 75% quinoa flour (QF) for rice flour would yield an acceptable and nutritious gluten-free apple-blueberry flavored muffin. Analyses included planimeter area measurements of muffin cross-sections, penetrometer tenderness measurements, spectrophotometer color measurements, and sensory evaluations from 51 untrained panelists. As QF increased, area increased, tenderness decreased, crusts became redder, and crumbs became less red. On average, the 0% to 50% QF samples rated with favorable sensory attributes. Results of this study show it may be feasible to substitute up to 50% QF for rice flour in apple-blueberry gluten-free muffins.

Recently, research has been focusing on the use of alternative raw materials for brewing purposes and gluten-free beer-like beverages from malted buckwheat and quinoa are of commercial interest. A common commercial process involves the serial repitching of the yeast biomass, but this has not been described using buckwheat and quinoa wort fermentations. Our research studies (Parts I–III) explored the serial repitching of the yeast strain Saccharomyces pastorianus TUM 34/70 on the composition of a barley, buckwheat and quinoa fermentation medium.

The present paper focuses on the fermentation performance and the uptake dynamics of metal ions and fermentable carbohydrates. Both pseudocereals showed high variations in all of the attributes examined during successive fermentations. In buckwheat the differences between successive fermentations were similar to those observed with barley, whereas differences in quinoa varied quite significantly from those observed with barley and showed a directional trend, suggesting a general weakening of the yeast from the sixth successive fermentation onward.

In particular, the assimilation of the fermentable carbohydrates lessened and metal ion uptake appeared poorly controlled. It was concluded that buckwheat showed good potential for serial repitching of S. pastorianus TUM 34/70, whereas serial repitching of a quinoa wort appeared to be limited to five or six fermentations.

The present paper is part of a comprehensive study regarding the influence of the serial repitching of Saccharomyces pastorianus TUM 34/70 on the composition of the barley, buckwheat and quinoa fermentation medium. In particular, it focuses on the uptake dynamics of amino acids during 11 successive fermentations. Samples were taken every 20 h after pitching, analysed for the particular amino acid content and statistically evaluated. The term ‘completion time’ (t95), here defined as
the percentage attenuation time necessary for ~95% of the total assimilation, has been introduced. In addition, ‘the serial
repitching factor’ is used for the first time to support the visual evaluation of the influence of serial repitching. Amino acids that were essentially affected by serial repitching were glutamine, arginine, alanine and tryptophan in barley, aspartate, glutamate and tryptophan in buckwheat, and all in the quinoa wort fermentation. As opposed to buckwheat and quinoa, in barley the amino acids behaved more or less independently from each other, which for buckwheat and quinoa indicates a more general systemic change in the yeast. From the amino acids point of view, buckwheat can be fully regarded as a suitable gluten-free substitute for barley beer since the amino acid assimilation was very consistent and hardly influenced by the serial repitching, especially regarding the final amino acid assimilation. In the case of quinoa, the assimilation of all amino acids became significantly affected after the sixth fermentation and quinoa is probably unsuitable for the production of beer-like beverages. Results suggest no substitutional potential of quinoa for barley beer, but if a nutrient-rich beverage of choice from quinoa malt is intended to be prepared, it seems that the serial repitchingis limited to six fermentations at most.

The present paper is the last report of a comprehensive study regarding the influence of the serial repitching of Saccharomyces pastorianus TUM 34/70 on the composition of a barley, buckwheat or quinoa fermentation medium. In particular, it focuses on the production dynamics of important volatile compounds typically associated with the aroma of beer.

Samples were taken every 24 h after 11 serial repitchings of a single starter culture, analyzed for the particular aroma compound content by distillation followed by gas chromatography with flame ionization detection. The term ‘serial repitching factor’ is used for the first time
to support the visual evaluation of the influence of serial repitching.

Results showed that the levels of methanol in the quinoa wort fermentation were only slightly higher than in barley and in practical terms independent of successive fermentation. The behaviour of acetaldehyde in quinoa was similar to that in barley. However, there was a final 2-fold lower production of some important aroma compounds compared with barley and buckwheat and for this reason quinoa cannot be recommended as a gluten-free substitute to produce a bottom-fermented beer. Regarding the buckwheat wort fermentation, a 2- to 3-times lower final acetaldehyde content than in barley is desirable, whereas a relatively high methanol content is not desirable. Barley and buckwheat showed comparable sum concentrations and similar overall profiles of some important aroma compounds. From this
perspective, buckwheat appears to be a promising substitute for barley as a brewing raw material. The overall conclusions of our comprehensive study (Parts I–III) are that buckwheat shows adequate brewing properties to substitute for barley in the commercial preparation of a bottom-fermented gluten-free beer-like beverage, and yeast can be repitched at least 11 times. In contrast, quinoa in practical terms shows no substitutional potential for barley in beer; however, it has many nutritious advantages, thus the commercial preparation of a unique, bottom-fermented gluten-free ‘non-beer-like’ beverage – where the yeast could be repitched six times at most – appears feasible.

Namen raziskave je bil pripraviti brezglutenske pivu podobne pijače iz ajde ter raziskati njihove fizikalne, kemijske in senzorične lastnosti za izdelavo ustekleničenih fermentiranih pijač. Ob ječmenu smo uporabili še ajdo in tri različne vrste kvasovk, Preučili smo tudi vpliv enajstkratne zaporedne uporabe kvasovke spodnjega vrenja Saccharomyces pastorianus TUM 34/70 na spremembe kvasnega kariotipa in njenega proteinskega profila ter na kemijske spremembe fermentacijskega medija. Pijače smo analizirali tako sveže kot pospešeno starane. Analitsko delo je vključevalo določitev pivovarskih atributov, kovinskih kationov, fermentabilnih ogljikovih hidratov, proteinogenih aminokislin, nasičenih in nenasičenih maščobnih kislin, aldehidov, ketonov ter estrov in višjih alkoholov vključno s senzorično oceno. V primerjavi z ječmenom so ajdov slad, pivina in pijače pokazali primerljive pivovarske karakteristike, in to za vsaj enajst zaporednih fermentacij. Izjema so bile le večje vsebnosti glukoze in nekaterih kovinskih kationov. Tudi organoleptična sprejemljivost je bila ustrezna, kar potrjuje primernost ajde za uporabo v pivovarske namene kot brezglutenski nadomestek ječmena.
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This research was aimed to prepare gluten-free beer-like beverages from buckwheat and explore their physical, chemical, and sensory properties as serial repitching capacity. Three yeast species were used for the preparation of bottled fermented beverages, which were analyzed fresh and force-aged. In addition, bottom-fermenting yeast Saccharomyces pastorianus TUM 34/70 was successively used for eleven times to explore the influence of serial repitching on yeast karyotype and protein profile and on fermentation medium. Analytical work included a determination of brewing attributes, metal cations, fermentable carbohydrates, proteinogenic amino acids, saturated and unsaturated fatty acids, aldehydes, ketones, esters, and higher alcohols as sensorialy evaluation. The main intention was to evaluate beverages regarding flavour and aromatic compounds on the one hand and nutritional and biological active chemical compounds on the other hand Compared to barley, buckwheat malt, wort and beverages showed pretty similar brewing characteristics except substantially higher content of glucose and some metals. The analysis of fermentation medium suggested that besides for barley, serial repitching is appropriate also for buckwheat. In conclusion, from the brewing point of view, buckwheat can represent a gluten-free substitute for barley beer.