Agri varsity bags patent for gluten-free flour composition, products

The Punjab Agricultural University (PAU) has been granted a patent on “Gluten free whole grain flour composition and food products”. The invention provides gluten-free whole grain flour composition and products based on it, particularly gluten-free whole grain flat bread.

The scientists involved in this research are Dr Amarjeet Kaur, Principal Food Technologist (retd); Dr Poonam Aggarwal Sachdev, Principal Food Technologist, and Dr Akanksha Pahwa from the Department of Food Science and Technology.

Dr Poonam said that this flour showed improved dough-making property, visco elasticity, texture profile, product quality and organoleptic property. The flour composition and products made from this were highly beneficial for the people suffering celiac disease and gluten intolerance, she added. “Celiac disease is becoming a common autoimmune disease. It is caused by a permanent intolerance to gluten. The disease can be treated by strictly adhering to a gluten-free diet throughout patient’s life.

“Wheat (Triticumaestivum) is a common ingredient used in many types of flat breads due to the special functional properties of its constituent protein — gluten. However, people suffering from celiac disease are unable to consume certain gluten proteins from cereals such wheat, rye, barley, kamut, spelt and hybrids like triticale,” she said.

This new composition would be highly beneficial for people allergic to gluten-based products, she said.

Dr Khushdeep Dharni, Associate Director, Technology Marketing and IPR Cell, said the invention addressed a contemporary market problem and carries immense market potential given its functional and nutritional properties. He urged the existing players and budding entrepreneurs in the domain of food processing and marketing to tap the available market potential and join hands with the PAU for taking the technology to the masses.