Optimization and Characterization of Gluten-Free Formulation for the Development of Gluten Free Flatbread Using Underutilised Sources
نویسندگان
چکیده
منابع مشابه
Gluten-Free Bread Quality: A Review of the Improving Factors
Celiac disease is the inability of the small intestine to tolerate some cereal prolamin with sequence specific oligopeptide. Wheat gliadin, rye secalins and barley hordenine are the main proteins involved in the disease mechanisms and may provoke an inflammatory process to damage the small intestine. There are different methods to overcome the problems for such patients one of them is using glu...
متن کاملGoing Beyond Gluten-Free.
Celiac disease (CD) is an autoimmune, small intestinal enteropathy caused by a permanent sensitivity to gluten from wheat, rye, and barley in genetically susceptible individuals. Affecting ∼1% of children, 1 CD is more common than sickle cell disease or type 1 diabetes mellitus. The prevalence of CD continues to increase, partially due to increasing clinical and public awareness. 2 Even so, it ...
متن کاملImpact of Tragacanth and Xanthan Gums on the Physical and Textural Characteristics of Gluten-free Cake
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 a...
متن کاملCeliac Disease, Gluten-Free Diet, and Bone Mass Density
Background: Celiac disease (CD), as an autoimmune disease has initiated since ingestion of food containing gluten. Constant intolerance to gluten causes damages of the small intestinal mucosa. One reason of mal-absorption in children and infants is CD. Additionally, about 75% of newly identified patients with CD have low bone mineral density (BMD). Many factors have role in metabolic bone disea...
متن کاملA curated gluten protein sequence database to support development of proteomics methods for determination of gluten in gluten-free foods
The unique physiochemical properties of wheat gluten enable a diverse range of food products to be manufactured. However, gluten triggers coeliac disease, a condition which is treated using a gluten-free diet. Analytical methods are required to confirm if foods are gluten-free, but current immunoassay-based methods can unreliable and proteomic methods offer an alternative but require comprehens...
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ژورنال
عنوان ژورنال: Current Research in Nutrition and Food Science Journal
سال: 2018
ISSN: 2347-467X,2322-0007
DOI: 10.12944/crnfsj.6.3.10