Background Gluten-free products are finding an increased demand since the incidence of
celiac disease or other gluten-associated allergies. The replacement of gluten becomes a …

The evidence that celiac disease is one of the commonest food intolerances in the world is
driving an increasing demand for gluten‐free foods. However, gluten is a structure‐building …

Background The development of gluten-free breads has attracted great attention as a result
of better diagnoses of relationship between gluten-free products and health. The market …

In the last decade the development of gluten‐free foodstuffs has attracted great attention as
a result of better diagnoses of coeliac disease and a greater knowledge of the relationship …

Research efforts on gluten-free bread making have rapidly increased during the last decade.
A lot of different approaches are being used to improve the quality of these products. The …

The celiac disease is the most common food intolerance and its prevalence is increasing.
Consequently, use of gluten-free diet has expanded, notwithstanding consumption as …

Background Gluten-free (GF) bakery products available in the market are often poor in
nutritional value, flavor, mouthfeel and have double the price as compared to traditional …

Celiac disease (CD) is widespread and is often under diagnosed. It can affect a variety of
genetically susceptible people from the young to the old. Presently, the only treatment for …

Celiac disease (CD) is one of the most common human intestinal malabsorption diseases.
The only effective treatment for patients with CD is to follow a gluten-free (GF) diet strictly …

Gluten-free bread production requires gluten-free flours or starches. Rice flour and maize
starch are two of the most commonly used raw materials. Over recent years, gluten-free …