Impact de la fermentation sur l’allergénicité au blé

Puntos clave

• Fermentation significantly reduces allergen levels in wheat, indicating potential for safer consumption.
• Key evidence shows that fermented wheat products led to a 30% reduction in allergenic proteins.
• Assessment of allergenicity was conducted using immunological tests on various wheat samples.
• Findings suggest that fermentation might enable the development of less allergenic wheat varieties.