The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters ...

A gluten-free diet (GFD) is the safest treatment modality in patient with coeliac disease (CD) and other gluten-related disorders. Contamination and diet compliance are important factors behind persistent symptoms in patients with gluten related-disorders, in particular CD. How much gluten can be tolerated, how safe are the current gluten-free (GF) products, what are the benefits and side effec...

celiac disease or gluten sensitivity may initially present as one or more neurological signs and/or symptoms. on the other hand, it may be associated with or complicated by neurological manifestations. neurological presentations are rare in children but as many as 36% of adult patients present with neurological changes. with severe malnutrition after progression of celiac disease, different vit...

PURPOSE To determine the availability and accuracy of information provided by hospitals, imaging centers, and manufacturers regarding gluten in barium sulfate suspensions. METHODS A total of 105 facilities were contacted via telephone to determine the gluten content of the contrast media used in those facilities. Manufacturers were contacted and their Web sites reviewed to determine the glute...

In the EU, chlorination of soft wheat flour has been replaced in recent years, to some extent, by heat treatment for baking of high ratio cakes. The heat treated flour has enabled recipes to be developed which generate products with longer shelf life, finer texture, moist crumb and sweeter taste. It is not fully understood how heat treatment improves the flour; however, it is known that during ...