Malt hydrolysates for gluten-free applications: Autolytic and proline endopeptidase assisted removal of prolamins from wheat, barley and rye

► Prolamin levels in malt autolysates were greatly lower than in the native malts. ► Prolamin levels in autolysates were too high to allow “very low in gluten” labelling. ► In the AN-PEP malt hydrolysates the residual prolamin levels were greatly reduced. ► Residual gluten in wheat and rye malt AN-PEP hydrolysates was less than 100 mg/kg ► Wheat and rye malt hydrolysates are promising ingredients for GF applications.