„Das Rätsel des schwer verdaulichen Brotes“ – Das Forschungsprojekt „ReBIOscover“ des KIT sucht nach Ursachen der Glutenunverträglichkeit - Campus-Report vom 24.08.2021

More and more people are avoiding gluten in grain products. According to the latest research, up to 6% of the population could suffer from wheat intolerance. Bread has been a food that has been used for thousands of years. The sharp increase in digestive problems therefore puzzles science. The research project “ReBIOscover” funded by the Federal Ministry of Agriculture is now investigating whether the overbreeding of modern wheat varieties or the industrial production of baked goods could be the causes of the increasing gluten intolerance. In cooperation with organic farms, mills and bakeries, bioscientists at the Karlsruhe Institute of Technology are researching whether recourse to traditional types of wheat and the art of baking can help make our daily bread more digestible.