Preparation of bread suitable for celiacs
Abstract
Celiac disease is an inflammatory disease of autoimmune origin triggered by the ingestion of gluten, which is a protein composed of glycoproteins, gliadian and glutenin. Gluten is found in cereals such as wheat, barley and rye, so the treatment for this disease is to eliminate these cereals from the diet, as well as any food that contains them. In baking, the main ingredient used is wheat flour, so it is difficult to consume baked goods for people with celiac disease. This is how formulations of flours from other cereals or legumes have been sought that allow conferring the quality characteristics offered by wheat flour, for which the elaboration of a gluten-free bread is detailed.
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References
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