Gluten free bread developed by Researchers at the Food Technology Plant Special Research Centre (CeRPTA) is a food developed for people suffering from celiac disease// otherwise called as gluten sensitive enteropathy. This product was successfully tested and the resulting product is known to have enhanced nutritive value and increased shelf life.
Celiac disease is the permanent intolerance of gluten, forcing sufferers to follow a strictly gluten-free diet for their whole life. Gluten is a protein contained in certain cereals such as wheat, rye, barley, triticale (hybrid of wheat and rye) and possibly oats. Eating gluten produces atrophy to the villi in the intestine. Food is not absorbed, causing an inflammatory reaction. It affects genetically predisposed individuals, including children and adults.
It currently affects approximately 1% of the population. The number of celiacs is growing rapidly, thus significantly increasing the number of consumers of gluten-free products.
The products are constantly improving, but celiacs must continue adapting to a different taste that is not always pleasant. The work of the CeRPTA researchers aims to improve existing products, taking into account the growing needs of the direct and indirect celiac population.
The aim was to develop a type of bread suitable for celiacs with a similar taste and similar texture to bread made with wheat flour -- that is, a spongy centre and a "normal" volume -- as well as a unique taste that makes it stand out from existing products.
The researchers have focused on two areas: firstly, on producing a 100% gluten-free, high-quality product, and secondly, on the more demanding task of developing a 100% gluten-free product made entirely with plant products. The objective is to meet the needs of consumers with allergies to lactose and eggs.
This method allows modifications to be made and makes it possible, in the short-term future, to develop moPage: 1 2 Related medicine news :1
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