Short answer: We don’t know. This is due to the limitations of the assays currently used to detect and measure fermented or hydrolyzed gluten.
Some facts about enzymes:
1. According to the Enzyme Technical Association, “In most cases, enzymes used in food are used as processing aids where they aid in the manufacturing of food or food ingredients but do not have a function in the final food product.”
2. Also according to the ETA, “nearly all commercially prepared foods contain at […]