C. HOWITT (1), M. Blundell (1), G. Tanner (1); (1) CSIRO, Canberra, Australia
Regulations and Guidelines
Wednesday, June 4 - 1:00 p.m.-2:45 p.m.
Level 4, Red Lacquer Ballroom
Within populations worldwide there are two groups of people who avoid
gluten: those who suffer from coeliac disease and those who have a
non-coeliac gluten intolerance. Coeliac disease is well characterized,
but the basis for non-coeliac gluten intolerance remains
uncharacterized. Both groups require a lifelong dietary exclusion of
gluten proteins from wheat (gliadin and glutenins), barley (hordeins),
rye (secalins), and in some individuals oats (avenins). This often leads
to the consumption of a diet that is low in fiber, high in fat, and
more expensive. To address these issues we have identified barley lines
that are deficient in different classes of hordeins (gluten) and,
through a crossing program, have developed a new type of barley,
ultra-low gluten (ULG), that can be considered gluten-free in many
jurisdictions, as the gluten content is below 20 ppm. Initial brewing
trials have shown that, despite some limitations due to the smaller
grain size, the grain could be malted under standard conditions and
acceptable beers can be produced from the malt. In order to increase the
seed size we have crossed the triple null lines into Australian
commercial malting barleys varieties, identified hulled, hordein
triple-null lines in three backgrounds (cvs. Sloop, Yagan, and Baudin),
and intercrossed these lines to produce 12,000 bi-parental lines. The
best of these had improved seed weight and agronomics near those of
commercial malting barley. We have also developed a hull-less version of
the grain for food applications. Here we report on the development of
the grain and the results of the initial malting and brewing trials,
which are the first steps toward producing a gluten-free barley-based
beer.
Crispin Howitt received a Ph.D. degree from the Australian National
University in 1995. His first post-doctoral fellowship was at Arizona
State University. In 2000 he moved to CSIRO, Canberra, Australia, to
work on starch properties and grain quality. Since 2009 he has led
CSIRO’s research into grain quality.
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