College
College of Engineering and Polymer Science
Date of Last Revision
2023-05-05 21:04:11
Major
Chemical Engineering
Honors Course
4200:497
Number of Credits
3
Degree Name
Bachelor of Science
Date of Expected Graduation
Spring 2022
Abstract
Celiac Disease affects many people across the world with the only solution being a life-long abstinence from gluten intake. Although beers may be considered “gluten-free”, some still contain remains of gluten which can be harmful to those with Celiac Disease. There exists a large market for high-quality, celiac-safe beer. The primary approach for producing gluten-free beer is enzymatic treatment. The first objective of the project is to measure the natural gluten reduction in the beer brewing process versus the gluten reduction within enzymatic treated beer. The second objective of the project is to create celiac-safe beer through experimentation of the enzymatic treatment process. The natural gluten reduction was found to be 79.5% and the gluten reduction of the enzymatic treatment was 91.6%. Doubling the dosage of the gluten-reducing enzyme was able to reduce the gluten by 97.2% with a concentration of 6 ppm. The blind taste test affirmed that the enzymatic treatment method can significantly reduce gluten in beer without major compromises to aroma, appearance, taste, and mouthfeel. Increased sample size, quantitative gluten measuring, and further experimentation of the enzymatic treatment is necessary for finding the solution to a pleasant tasting celiac-safe beer.
Research Sponsor
Dr. Paul Schreuders
First Reader
Melissa Dreisbach
Second Reader
Dr. Roya Gitiafroz
Honors Faculty Advisor
Dr. Bi-Min Zhang Newby
Recommended Citation
Baumann, Alyssa; Baumann, Calvin; and Alfman, Noah, "Enzymatic Treatment, Gluten Reduction, and Production of Celiac Safe Gluten Removed Beer" (2022). Williams Honors College, Honors Research Projects. 1511.
https://ideaexchange.uakron.edu/honors_research_projects/1511