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Roczniki Panstwowego Zakladu HigienyBackground. The rising prevalence of gluten-related disorders such as celiac disease explains the increased consumption of gluten-free foods (GFF).
Morad Guennouni +9 more
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Gluten-Free Bread and Bakery Products Technology
Foods, 2022 Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods ...
Zuzana Šmídová, Jana Rysová
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Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years
Foods, 2021 In the past decades, food products and beverages made from gluten-free cereals were initially created for certain groups of people who experience gluten-related disorders such as wheat allergies, gluten ataxia, non-celiac gluten sensitivity, and the most
Muhammad Arif Najmi Khairuddin +1 more
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Applied Sciences, 2020 High-quality, gluten-free doughs and bakery products are clearly more difficult to produce than wheat flour-based products. The poor quality of the breads that are currently available demonstrates that manufacturing remains a significant technological ...
Alessio Cappelli +2 more
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Rice-Based Gluten-Free Foods and Technologies: A Review
Foods, 2023 Rice, one of the most widely consumed staples worldwide, serves as a versatile gluten-free substitute. However, review articles on technological developments in grain-free production focusing on rice are scarce.
Jiyoung Park, Hong-Sik Kim
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Comparison of sensory quality perceptions of gluten-free cookies evaluated by celiac and non-celiac people [PDF]
Frontiers in NutritionCeliac disease affects about 1% of the population, requiring a strict gluten-free diet. Despite the growing market for gluten-free products, their sensory quality remains a challenge.
Daria Musiienko +2 more
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A Gluten-Free Diet, Not an Appropriate Choice without a Medical Diagnosis
Journal of Nutrition and Metabolism, 2019 In the past, only people diagnosed with celiac disease, approximately 1% of the population, avoided gluten consumption through all their meals. However, popular media often now mistakenly present gluten-free foods as being a healthier choice, and more ...
Ana Diez-Sampedro +3 more
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Gluten cross contact in oats: retrospective database analysis 2011 to 2023
Frontiers in Nutrition, 2023 It is long-established that oats are at substantial risk for cross contact with gluten-containing grain. Specially processed gluten-free oats, whether purity protocol or mechanically/optically sorted, made it possible for this grain to be included in a ...
Tricia Thompson, Amy Keller
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BMJ, 1958 Following the report of Dicke in 1950 that many child ren with the coeliac syndrome might be successfully treated with a diet free from wheat and rye flours, it was established that it was wheat and rye gluten which was harmful (Anderson et al, 1952 ; Dicke et al, 1953).
R F, FLETCHER, M Y, McCRIRICK
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Lentils and Gluten Cross Contact
Frontiers in Nutrition, 2022 Lentils are naturally gluten-free and are recommended for people with celiac disease and other gluten-related disorders. However, like oats, they appear to be at a heightened risk of cross contact with gluten-containing grains.
Tricia Thompson +2 more
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