Gluten-freebeers are made with gluten-free grains, such as buckwheat, millet, sorghum, and quinoa. These alternative grains create those beers’ more unusual flavour on the palate. Scientists studying gluten sensitivities have agreed that under 20 ppm (parts per million) of gluten is safe for a...
The gluten levels in different types of beers ranged from < 10 mg L–1 to 3 380.0 mg L–1. The percentage of samples that can claim the gluten-free status (< 20 mg L–1) were in categories gluten-free (99%), radler (84.6%), non-alcoholic beer (44.2%), lager beer group I...
That is, low levels of seripauperins were associated with a large amount of stable foam with small bubbles. Although not significant, NLTP levels showed a trend towards a positive correlation with these foam characteristics, while we found no evidence of a correlation between serpins and foam ...
The high sensitivity of the R5 antibody based ELISA allows a monitoring of gluten levels as low as 2.5 ppm. The conventional extraction of gliadins with 60% aqueous ethanol in heat-treated foods/beverages underestimates gliadins independently from the analytical method used. Garcia et al. (2005)...
Furthermore, the gluten content of beers was significantly reduced by replacing 40% barley malt with sorghum adjuncts. According to the Codex Alimentarius, red sorghum beer could even be labeled as a "very low gluten" beverage.doi:10.1094/ASBCJ-2013-1021-01Birgit Schnitzenbaumer...