College

College of Engineering and Polymer Science

Date of Last Revision

2022-04-28 08:27:29

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

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