Repositorio de producción científica de la Universidad de Sevilla

Reduced-gliadin wheat bread: An alternative to the gluten-free diet for consumers suffering gluten-related pathologies

Opened Access Reduced-gliadin wheat bread: An alternative to the gluten-free diet for consumers suffering gluten-related pathologies

Citas

buscar en

Estadísticas
Icon
Exportar a
Autor: Gil Humanes, Javier
Pistón, Fernando
Altamirano Fortoul, Rossana
Real, Ana
Comino Montilla, Isabel María
Sousa Martín, Carolina
Rossel, Cristina M.
Barro, Francisco
Departamento: Universidad de Sevilla. Departamento de Microbiología y Parasitología
Fecha: 2014
Publicado en: PLoS One, 9 (3), e90898-.
Tipo de documento: Artículo
Resumen: Wheat flour cannot be tolerated by those who suffer allergies to gluten. Human pathologies associated with grain proteins have increased worldwide in recent years, and the only effective treatment available is a lifelong gluten-free diet, which is complicated to follow and detrimental to gut health. This manuscript describes the development of wheat bread potentially suitable for celiac patients and other gluten-intolerant individuals. We have made bread using wheat flour with very low content of the specific gluten proteins (near gliadin-free) that are the causal agents for pathologies such as celiac disease. Loaves were compared with normal wheat breads and rice bread. Organoleptic, nutritional, and immunotoxic properties were studied. The reduced-gliadin breads showed baking and sensory properties, and overall acceptance, similar to those of normal flour, but with up to 97% lower gliadin content. Moreover, the low-gliadin flour has improved nutritional properties since its lysine c...
[Ver más]
Cita: Gil Humanes, J., Pistón, F., Altamirano Fortoul, R., Real, A., Comino Montilla, I.M., Sousa Martín, C.,...,Barro, F. (2014). Reduced-gliadin wheat bread: An alternative to the gluten-free diet for consumers suffering gluten-related pathologies. PLoS One, 9 (3), e90898-.
Tamaño: 6.110Mb
Formato: PDF

URI: http://hdl.handle.net/11441/41886

DOI: http://dx.doi.org/10.1371/journal.pone.0090898

Mostrar el registro completo del ítem


Esta obra está bajo una Licencia Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 Internacional

Este registro aparece en las siguientes colecciones