Gluten-Free Bread Quality: A Review of the Improving Factors

نویسندگان
Mollakhalili Meybodi, N. ID 1
Mohammadifar, M.A. ID 2
Feizollahi, E. ID 3

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چکیده

Celiac disease is the inability of the small intestine to tolerate some cereal prolamin with sequence specific oligopeptide. Wheat gliadin, rye secalins and barley hordenine are the main proteins involved in the disease mechanisms and may provoke an inflammatory process to damage the small intestine. There are different methods to ...

کلیدواژه‌ها
Diet, Gluten-Free, Bread, Food Quality, Celiac Disease