Volume 2, Number 3 (September 2015)                   J. Food Qual. Hazards Control 2015, 2(3): 81-85 | Back to browse issues page


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Mollakhalili Meybodi N, Mohammadifar M, Feizollahi E. Gluten-Free Bread Quality: A Review of the Improving Factors. J. Food Qual. Hazards Control. 2015; 2 (3) :81-85
URL: http://jfqhc.ssu.ac.ir/article-1-180-en.html

Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran , mohamdif@ut.ac.ir
Abstract:   (1564 Views)
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 gluten-free diet. Bread has the main role in the human diet and gluten is its main structure forming component. Gluten-free breads are produced by either cereals like wheat, barley and rye with removed prolamin or no prolamin containing ingredients. Considering the fact that gluten is the main protein in the formation of dough viscoelastic network, which is necessary to create the high quality bread, the aim of this review article is studying different factors with ability to improve quality of gluten-free bread produced for consumption of the vulnerable persons.
Full-Text [PDF 282 kb]   (1378 Downloads)    
Type of Study: Review article | Subject: Special
Received: 15/01/23 | Accepted: 15/03/29 | Published: 15/09/05

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