Focus
Pane senza glutine
GLUTEN FREE BREAD
C. Fogher
Settembre 2005 - pagg. 452 -455
Abstract
Many celiac patients find gluten free diet not tasty and difficult to follow rigorously. It is therefore
auspicable to develop new gluten-free food products which taste better, including
bread. Several attempts of gene modifications in order to eliminate allergic peptides from
wheat have been made but unfortunately they did not lead to any significant result, given
the complexity of wheat genome and the presence of a high number of toxic peptides. Ongoing
experiments which genetically combine a non-allergic cereal (rice) with those wheat
proteins which are necessary for the baking process, represent a new potential winning
approach.
Parole chiave
Classificazione MeSH
Bibliografia
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7. Shewry PR, Popineau Y, Lafiandra D, Belton P. Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project. Trends in Food Science and Technology 2001;11:433-41.
8. Shan L, Molberg O, Parrot I, Hausch F, Filiz F, Gray GM, Sollid LM, Khosla C. Structural basis for gluten intolerance in celiac sprue. Science 2002;297:2275-9.
9. Motoki M, Seguro K. Transglutaminase and its use for food processing. Trends in Food Science and Technology 1998;9:204- 10.
10. Schuppan D, Hahn EG. Biomedicine. Gluten and the gut-lessons for immune regulation. Science 2002;297:2218-20.
2. Lahdeaho ML, Vainio E, Lehtinen M, Parkkonen P, Partanen J, Koskimies S, Maki M. Activation of celiac disease immune system by specific alpha-gliadin peptides. Cereal Chem 1995;72:475-9.
3. Sollid LM. Molecular basis of celiac disease. Annu Rev Immunol 2000;18:53-81.
4. Shewry PR, Smith SJ, Lew EJ-L, Kasarda DD. J Exp Bot 1986;37: 633-9.
5. De Ritis G, Auricchio S, Jones HW, Lew EJ, Bernardin JE, Kasarda DD. In vitro (organ culture) studies of the toxicity of specific α-gliadin peptides in celiac disease. Gastroenterology 1988;94:41-9.
6. Gupta RB, Paul JG, Cornish GB, Palmer GA, Bekes F, Rathjen AJ. Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu- 3 and Gli-1, of Common Wheats. I. Its Additive and Interaction Effects on Dough Properties. J Cereal Sci 1994;19:9-17.
7. Shewry PR, Popineau Y, Lafiandra D, Belton P. Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project. Trends in Food Science and Technology 2001;11:433-41.
8. Shan L, Molberg O, Parrot I, Hausch F, Filiz F, Gray GM, Sollid LM, Khosla C. Structural basis for gluten intolerance in celiac sprue. Science 2002;297:2275-9.
9. Motoki M, Seguro K. Transglutaminase and its use for food processing. Trends in Food Science and Technology 1998;9:204- 10.
10. Schuppan D, Hahn EG. Biomedicine. Gluten and the gut-lessons for immune regulation. Science 2002;297:2218-20.