TABLE 1.

Concentrations of gluten in CAD and sourdoughs started with different mixtures of lactobacilli and enzymes as estimated by R5-based sandwich ELISAa

Dough or sourdoughGluten concn (ppm)
CAD74,592 ± 320
S120,315 ± 112
S212,362 ± 86
S2E14,895 ± 92
S2E21,055 ± 45
S2E1212 ± 2
  • a CAD and sourdoughs were fermented for 48 h at 37°C. Details about sourdough compositions, initial cell densities, and enzyme concentrations are given in Materials and Methods. Data are the means from four independent fermentations each analyzed twice.