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Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins with Safety for Celiac Disease Patients

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Department of Food Science, University of Foggia, Via Napoli 25, 71100 - Foggia, Italy
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Institute of Food Sciences-CNR, Carmen Gianfrani, ISA-CNR, Via Roma 64, 83100 - Avellino, Italy
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Institute of Protein Biochemistry-CNR, Via P. Castellino, 111, 80131 – Naples, Italy
*
Author to whom correspondence should be addressed.
Nutrients 2014, 6(2), 575-590; https://doi.org/10.3390/nu6020575
Received: 11 November 2013 / Revised: 17 January 2014 / Accepted: 17 January 2014 / Published: 29 January 2014
The gluten-free diet is, to date, the only efficacious treatment for patients with Celiac Disease. In recent years, the impressive rise of Celiac Disease incidence, dramatically prompted changes in the dietary habit of an increasingly large population, with a rise in demand of gluten-free products. The formulation of gluten-free bakery products presents a formidable challenge to cereal technologists. As wheat gluten contributes to the formation of a strong protein network, that confers visco-elasticity to the dough and allows the wheat flour to be processed into a wide range of products, the preparation of cereal-based gluten-free products is a somehow difficult process. This review focuses on nutritional and technological quality of products made with gluten-free cereals available on the market. The possibility of using flour from naturally low toxic ancient wheat species or detoxified wheat for the diet of celiacs is also discussed. View Full-Text
Keywords: Celiac Disease; cereals; wheat gluten; dough; immune toxicity Celiac Disease; cereals; wheat gluten; dough; immune toxicity
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Lamacchia, C.; Camarca, A.; Picascia, S.; Di Luccia, A.; Gianfrani, C. Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins with Safety for Celiac Disease Patients. Nutrients 2014, 6, 575-590.

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