background and objectives: the quality of cakes made of wheat flour depends on the quantity and quality of its gluten proteins however, these proteins may have side effects for some people, including the patients with celiac, and the only way to cure this disease is to take a lifelong gluten-free diet. materials and methods: this research aims to produce gluten- free cake by using rice flour an...

OBJECTIVE The threshold of gluten contamination in gluten-free products of both dietary and normal consumption is under debate. The objective of this study was to gather information on consumption of gluten-free products intended for dietary use of people under a gluten-free diet. This information is essential to ascertain the exposure of coeliac patients to gluten through their diet and deduce...

Celiac disease (CD) is an autoimmune condition, triggered by gluten ingestion, which affects the small intestine, destroying villi. It considered that in recent years CD has undergone a real “metamorphosis” due to constant increase diagnosed cases. The only treatment available for BC stick gluten-free diet throughout your life. Adherence GFD requires strict elimination of gluten-containing prod...

Conditions associated to the consumption of gluten have emerged as a major health care concern and the treatment consists on a lifelong gluten-free diet. Providing safe food for these individuals includes adapting to safety procedures within the food chain and preventing gluten cross-contamination in gluten-free food. However, a gluten cross-contamination prevention protocol or check-list has n...

Celiac Disease (CD) is one of the most common food intolerances. It comes along with serious damage of the mucosa in the small intestine and is caused by the storage proteins-termed "gluten"-of wheat, rye, barley and possibly oats. Sensitive individuals need to stick to a strict gluten-free diet. The gluten level in food products labeled as "gluten-free", must not exceed 20 mg/kg. It is obvious...

BACKGROUND Gliadins are a major component of gluten proteins but their role in the mixing of dough is not well understood because their contribution to wheat flour functional properties are not as clear as for the glutenin fraction. METHODOLOGY/PRINCIPAL FINDINGS Transgenic lines of bread wheat with γ-gliadins suppressed by RNAi are reported. The effects on the gluten protein composition and ...

Abstract Nowadays there is an increasing demand for healthy biscuits. The reduction in sugar and fat level, as well the addition of bioactive compounds, positively associated with a diet. In present work, low-fat low-sugar biscuits were prepared infusions (mate, coffee, tea) or Prosopis chilensis pod flour (PPF). Biscuits made maize starch wheat (gluten formulations) gluten-free ingredients (gl...

Light buckwheat flour was used to substitute rice flour at the level of 10, 20 and 30% to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat flour contributed to the significantly higher mineral content, especially magnesium, potassium, iron and copper, in comparison with the control rice cookies (p<0.05). Gluten-free cookies made with rice flou...

The water-insoluble storage proteins of cereals (prolamins) are called "gluten" in wheat, barley, and rye, and "avenins" in oat. Gluten can provoke celiac disease (CD) in genetically susceptible individuals (those with human leukocyte antigen (HLA)-DQ2 or HLA-DQ8 serotypes). Avenins are present at a lower concentration (10%-15% of total protein content) in oat as compared to gluten in wheat (80...