Nothing Special   »   [go: up one dir, main page]

Cabrera-Chávez et al., 2010 - Google Patents

Trends in wheat technology and modification of gluten proteins for dietary treatment of coeliac disease patients

Cabrera-Chávez et al., 2010

Document ID
4726274346041592840
Author
Cabrera-Chávez F
de la Barca A
Publication year
Publication venue
Journal of Cereal Science

External Links

Snippet

Coeliac disease (CD) is a long-life intolerance to gluten proteins, with prevalence of 1–2% worldwide and health consequences if not treated. Currently, the treatment is the dietary gluten withdrawal, but commercial gluten-free foodstuffs present undesirable properties …
Continue reading at www.sciencedirect.com (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing dough or for baking
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Treating dough with micro-organisms or enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/267—Microbial proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content

Similar Documents

Publication Publication Date Title
Cabrera-Chávez et al. Trends in wheat technology and modification of gluten proteins for dietary treatment of coeliac disease patients
Gobbetti et al. How to improve the gluten-free diet: The state of the art from a food science perspective
Scherf et al. Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products
Boukid et al. Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives
Hüttner et al. Recent advances in gluten-free baking and the current status of oats
RU2523597C2 (en) Lactic acid bacteria strain (versions) for complete gluten decomposition in flour and such strain usage
Gobbetti et al. Sourdough lactobacilli and celiac disease
Gobbetti et al. How the sourdough may affect the functional features of leavened baked goods
Poutanen et al. Sourdough and cereal fermentation in a nutritional perspective
De Angelis et al. Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases
Rizzello et al. Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten
TWI421031B (en) Lactic acid bacteria and bifidobacteria in the manufacture of sourdough and starchy food
Wieser et al. Detoxification of gluten by means of enzymatic treatment
Di Cagno et al. Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance
Pourmohammadi et al. Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review
Nyhan et al. Brewers’ spent grain: An unprecedented opportunity to develop sustainable plant-based nutrition ingredients addressing global malnutrition challenges
Loponen et al. Prolamin hydrolysis and pentosan solubilization in germinated-rye sourdoughs determined by chromatographic and immunological methods
Fardet Wheat-based foods and non celiac gluten/wheat sensitivity: Is drastic processing the main key issue?
Brzozowski Immunoreactivity of wheat proteins modified by hydrolysis and polymerisation
Costantini et al. How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread
Rossi et al. Pilot scale production of a non-immunogenic soluble gluten by wheat flour transamidation with applications in food processing for celiac-susceptible people
CN111200938A (en) Method for degrading gliadin to obtain gluten-free flour
CA2883620A1 (en) Method for partial degradation of gluten
Zhang et al. A review of gluten detoxification in wheat for food applications: approaches, mechanisms, and implications
Loponen Prolamin degradation in sourdoughs