BACKGROUND In light of the possibly preventive role of timing and amount of gluten in celiac disease, it would be helpful to have a questionnaire to assess the gluten intake in infants. AIMS Development and validation of a food questionnaire to assess gluten consumption in healthy infants aged 0-12 months (FQ-gluten). METHODS A food frequency questionnaire, previously developed for the Gene...

Stability of breadmaking quality of four Croatian bread winter wheat cultivars was investigated using rheological traits from the farinogram (dough development time, stability, degree of so�ening, water absorption, Hankoczy quality number) and the extensogram (extensibility, maximum resistance, ratio of resistance to extensibility, energy) and the indirect traits (protein content, wet gluten co...

Foods product were developed after the discovery of gluten-free flour. This study aimed to determine proper formulation dry noodles from different proportions modified cocoyam flour and porang In addition, use egg was evaluated in terms physicochemical organoleptic properties. The first factor proportion (90%:10%, 85%:15%, 80%:20%). second addition eggs (5%, 10%, 15%). result showed that best a...

Grain products have an important place in the nutrition of people all over world and our country. They are widely consumed for reasons such as being easily accessible, not degrading quickly having high energy value. The protein called gluten, which is found especially wheat also rye, barley oats, plays role making bread other bakery products. However, consuming gluten-containing foods can cause...

background and objectives: currently nearly 70% of the area under cultivation of a milliard hectares of the world, devoted to cereals as well as about half of the total dietary needs of people, especially in asia directly from cereals sources. factors affecting wheat quality includes the chemical, physical, qualitative and farming. since each grain products requires the use of flour with specia...

BACKGROUND Acid hydrolyzed wheat proteins (HWPs) are used in the food and cosmetic industry as emulsifiers. Cases of severe food allergic reactions caused by HWPs have been reported. Recent data suggest that these reactions are caused by HWPs produced by acid hydrolysis. OBJECTIVES To examine the sensitizing capacity of gluten proteins per se when altered by acid or enzymatic hydrolysis relat...

BACKGROUND AND AIMS Celiac sprue is a life-long disease characterized by an intestinal inflammatory response to dietary gluten. A gluten-free diet is an effective treatment for most patients, but accidental ingestion of gluten is common, leading to incomplete recovery or relapse. Food-grade proteases capable of detoxifying moderate quantities of dietary gluten could mitigate this problem. MET...

Currently, many studies show the effectiveness of elimination (gluten-free and case-free) diets in correcting not only the symptoms of gastrointestinal disorders in patients with autism but also in correcting behavioral indicators. The results of the inclusion of gluten and case free diets were analyzed in the complex of therapeutic measures in a child with autism spectrum disorders. The ...

Experiments were conducted in 2020 and 2021 North Dakota to determine the effects of foliar soil applied fertilizers, variety irrigation on yield grain quality spring wheat. Foliar application N did not consistently increase protein indicating levels adequate optimize yield. The Bolles had higher content than Faller. Zinc (Zn) was greatest when at either flowering or post anthesis. It also foun...