Gluten Removed From Wheat Using Mushroom Technology
Myco Technology Chief Operating Officer Pete Lubar shares that when they started using the MycoSmooth process in wheat — their objective wasn’t about removing the gluten.
Lubar: “So we were really looking to see if we could add additional protein to the grain. We sent a sample of grain off to at milling company. This milling company gave us the Ah-ha moment because they said to us, ‘You know your flour doesn’t stick together, is it gluten free?’ We had tried a number of times to make cakes, tortillas and crackers and it tasted really great because it was wheat but it didn’t have the stickiness we expected from flour.”
When I spoke with Lubar yesterday he was excited that they had just learned that not only did some mushroom strains remove 99.98 percent of the gluten from wheat but an additional benefit was added.
Lubar: “Several of the mushroom strains increased the protein on wheat by up to 40 percent. So not only are you getting a gluten-free wheat but the wheat in fact has significantly more protein that traditional wheat and it is very highly bio-digestible.”