an unusual day yesterday (well sort of). I ate four pieces of bread :S lol
it was the kind of day you just want chicken soup and grilled cheese, so I sprinkled some leeks in a mug of chicken broth and grilled away. followed by 2 slices of toast to help get through the rest of my soup
on the plus side, it was bread made with sprouted flour and the sprouting process is known to reduce the amount of gluten.
I went looking for some published science to back that up, and came up with this:
Nutritional improvement of cereals by sproutinghttp://www.tandfonline.com/doi/abs/10.1 ... nzi700o7q4
Cereal grains form a major source of dietary nutrients for all people, particularly those in the developing countries. However, the nutritional quality of cereal grains
and sensory properties of their products are inferior due to
lower protein content, deficiency of certain essential amino acids, lower protein and starch availabilities, presence of certain antinutrients
, and the coarse nature of the grains. The consumption of sprouted cereals is becoming popular in various parts of the world. Sprouting of grains for a limited period causes
increased activities of hydrolytic enzymes, improvement in the contents of certain essential amino acids, total sugars, and B‐group vitamins, and a decrease in dry matter, starch, and antinutrients
. The digestibilities of storage proteins and starch are improved due to their partial hydrolysis during sprouting. The magnitude of the nutritional improvement is, however, influenced by the type of cereal, seed quality, sprouting conditions, and it is not large enough to account for in feeding experiments with higher animals. In this review, the available literature concerning the nutritional improvement of cereals by sprouting and utilization of sprouted cereals in traditional and processed foods has been compiled and is critically reviewed.
can't get the full text online, even with access - but, the reference list turned up this title:
Softening of gluten by wheat proteaseshttp://onlinelibrary.wiley.com/doi/10.1 ... 8/abstract
"Experimental evidence has been obtained to support the hypothesis that gluten softening is a result of peptide bond scission catalysed by proteolytic enzymes. Extensive softening of gluten is observed even though very few peptide bonds are broken. These effects will probably be more noticeable if the wheat from which the flour is milled has begun to germinate."
pretty old studies. hope to be able to find something a little more current.