This is the full article of our Gluten Test which made use of Liquid Chromatography coupled with Mass Spectrometry.
RESULT: Hearty Bread products are found GLUTEN FREE
Highly Efficient Gluten Degradation by Lactobacilli and Fungal Proteases during Food Processing: New Perspectives for Celiac Disease
RESULT: Food processing by selected sourdough lactobacilli and fungal proteases may be considered an efficient approach to eliminate gluten toxicity
Gluten breakdown by Lactobacilli and Pediococci strains isolated from sourdough
RESULT: L. plantarum hydrolyses alpha gliadin 31-43 amino sequences.