Speculation: Peptides and Fermentation

As of the last few decades there has arisen a focus on amino acids. The use of supplemental singular amino acids is a popular commodity. These molecular chains play a distinguished role. One of the ways that can be found particularly fascinating is the transitions that occur under the influence of fermentation. One such amino-acid is that of the fermented tea leaf L-Theanine.
This weekend I was reading from ‘Food Proteins and Peptides’ (2012, CRC Press, Taylor and Francis Group) and one area that jumped out at me was the solubility of the gliadins of wheat protein. I read that these particular proteins have a slight solubility in alcohol; now this posed a question in my mind: how much of a link is there in the commercial bread consumption comparative to that of a sourdough loaf in the role of gastro-intestinal discomfort/sensitivity –and that of celiac disease?
Historically and worldwide, floured grains have followed the path of fermentation. In the process of adding water and introducing bacteria (commonly that of which is in the immediate vicinity) a process commences in which alcohol is produced and evaporated in the baking. Does this then degrade the proteins, enhance flavor and ease digestibility?
For those of us whom have enjoyed genuine sourdough, know the flavor is magnified –a heightened palatability encourages a longer length of time in the mouth for chewing and would permit a greater increase of mixing amylase into the mouthful of bread. That is one difference than a sandwich swallowed with a simple savouring of the sauce inside and a paltry chewing of the given vegetables and/or meat.
There are many who advocate the separation of yeast from sourdoughs, truly the two do not mix for a rustic crust, and might a reintroduction to proper uses of grains arise once again? There are many already walking this well-trod path.