Gluten-free confectionery products were used as controls for comparison with the products, which included different supplements such as linseed meal, amaranth and/or buckwheat. The latter were expected to increase nutritional values of confectionery products. Cookies were analyzed in terms of volume, selected textural parameters (hardness, cohesiveness), organoleptic quality, shelf-life, and di...

oeliac disease (CD) is the only common disease for which strict dietary compliance is the sole treatment. Sensitivity to Cgluten varies between patients with CD, so that restricting levels in food tounder onepart permillion (ppm)wouldprotect the maximum number of patients. In a daily diet of 500 g food, 1 ppm is equivalent to 0.5 mg, the amount in 1/5000 of a slice of wheat flour bread containi...

Calcium deficiency and metabolic bone diseases are a frequent co-morbidity of coeliac disease (CD). Gluten-free diet (GFD) is the only effective treatment of CD. However, CD patients on the strict GFD consume less than the recommended amounts of calcium. In this review, the main etiological factors responsible for calcium deficiency in CD were presented. Additionally, the research on the applic...

There is an increasing trend in formulating food to contain dietary fibers and particularly resistant starch. Saj bread (a type of flatbread baked on a plate placed directly fire) potential candidate act as vehicle for delivering This study aimed investigate the effects using composite flour containing wheat substituted with different levels (0, 5, 10, 15, 20%) green banana pulp "GBPF" some phy...

Small intestinal morphology and function were assessed in 82 patients with dermatitis herpetiformis, 51 of whom were taking a normal diet and 31 a gluten free diet. Methods used were histopathological evaluation of jejunal mucosal biopsy specimens, quantitation of intraepithelial lymphocytes, cellobiose/mannitol permeability test, tissue disaccharidase values, serum antigliadin antibodies, and ...

The effect of diets containing as their protein component wheat gluten or casein, fed ad libitum to adult male rats for 1 to 6 days, after 6 days of protein deprivation, on the liver levels of glucose-6-phosphate dehydrogenase (G8PD) and 6-phosphogluconate dehydrogenase (6PGD) were studied. In rats fed the gluten diet the values of body weight gain, liver size, liver protein, liver xanthine oxi...

The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemented with vital wheat gluten at the levels of 2%, 4%, 5%, and 6% of flour weight. The characteristics of baked samples were determined through weight ...

The lack of digestibility of certain gluten proteins is essential in the development of celiac disease (CD). Gluten proteins are remarkably resistant to luminal and brush-border proteolysis owing to their high proline and glutamine content. Consequently, large fragments remain intact after digestion exerting toxic effects. Intestinal brush-border membrane vesicles (BBMV) have been described as ...

In a study involving the use of food-grade corn meal as a growth media for microorganisms, it was observed that stand establishment of creeping bentgrass seedlings was reduced by the incorporation of corn meal into the soil. Studies on the effect of adding corn starch, corn gluten meal, corn germ, corn seed fiber, or corn meal to the soil surface before seeding creeping bentgrass (Agrostis palu...