title: Functional replacements for gluten.
abstract: Celiac disease (CD) is an immune-mediated disease triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley, and other closely related cereal grains. Currently, the only therapy able to normalize the clinical and histological manifestation of the disease is a strict and life-long gluten-free (GF) diet. The replacement of gluten presents a significant technological challenge, as it is an essential structure-building protein, which is necessary for formulating high-quality baked goods. The objective of this paper is to review some basics about CD, its current prevalence, and the recent advances in the preparation of high-quality GF breads using GF flours, starches, hydrocolloids, gums, and novel functional ingredients and technologies.
authors.affiliation: School of Food and Nutrition Sciences, University College Cork, County Cork, Ireland.
authors.forename: Emanuele
authors.initials: E
authors.lastname: Zannini
authors.forename: Julie Miller
authors.initials: JM
authors.lastname: Jones
authors.forename: Stefano
authors.initials: S
authors.lastname: Renzetti
authors.forename: Elke K
authors.initials: EK
authors.lastname: Arendt
mesh_terms: D001939:Bread / Q000009:adverse effects / Q000032:analysis; D002446:Celiac Disease / Q000175:diagnosis / Q000178:diet therapy / Q000276:immunology; D055050:Diet, Gluten-Free / Q000639:trends; D005524:Food Technology / Q000639:trends; D005983:Glutens / Q000009:adverse effects / Q000737:chemistry; D006801:Humans; D010940:Plant Proteins / Q000009:adverse effects / Q000737:chemistry*; D055314:Seed Storage Proteins / Q000009:adverse effects / Q000737:chemistry
chemical_list: D010940:Plant Proteins; D055314:Seed Storage Proteins; D005983:Glutens