Donner un nouvel avenir au pain dans le cadre d’une alimentation durable et préventive

Abstract

During a long time, the wheat-bread sector has privileged the production of a very airy white bread, and the development of traditional bread has not solved all the problems. White bread, made with flour type 55-65 has a too low nutritional value, too much salt and the nature of its gluten seems to induce in predisposed individuals non-coeliac gluten hypersensitivity. The solution to these problems would be to increase the nutritional value of bread by increasing flour type and improving gluten digestibility by a judicious choice of varieties and improved wheat baking processes. This article describes various solutions to fight against the risk of a hypersensitivity to gluten and gluten phobia it induces. Furthermore, it is proposed to diversify the supply of bread and use this essential food as an effective vehicle for a successful preventive nutrition.