BACKGROUND A strict and lifelong gluten-free diet is the only treatment of celiac disease. Gluten contamination has been frequently reported in nominally gluten-free products. The aim of this study was to test the level of gluten contamination in gluten-free products currently available in the Italian market. METHOD A total of 200 commercially available gluten-free products (including both na...

BACKGROUND Non-celiac gluten sensitivity is a syndrome characterized by gastrointestinal and extra-intestinal symptoms occurring in a few hours/days after gluten and/or other wheat protein ingestion and rapidly improving after exclusion of potential dietary triggers. There are no established laboratory markers for non-celiac gluten sensitivity, although a high prevalence of first generation ant...

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...

Effects of chemical and heat pretreatments on the protein, gluten, and alpha-amylase activity, pasting (Peak [P], Final [F] setback [S] viscosity, pasting temperature [PT] and time [T]) and alveogram (Energy [E], maximum inflation [MI], P/L, and elasticity index [EI]) properties of flour from the pretreated bananas and its composite with wheat flour (WF) were examined. The baking (water absorpt...

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...

tolerable gluten thresholds in gluten free products have long been debated together with issues of cross contamination of gluten free cereals during the milling process. it is well established that a totally gluten free diet is virtually impossible owing to the presence of traces of gluten. it is estimated that daily consumption of gluten from contaminated gluten free foods is in the range of 5...

The functionality of gluten extracted from Canada Western Red Spring (CWRS) and Canada Western Extra Strong (CWES) wheat flours was evaluated and compared. The extra-strong wheat cultivars had stronger dough properties and produced smaller bread loaves than AC Barrie. Modifications of a starch displacement gluten extraction method were evaluated. For optimal gluten formation and extraction, wat...