Gluten Free Bread in a Diet of Celiacs

Abstract

Celiac disease is activated by the consumption of some storage proteins present in cereals, which are usually classified as prolamins, as they are soluble in 70-90 % alcohol [1,2]. Wheat prolamins, called gliadins, together with another storage protein glutelin, could form a complex called gluten, which is responsible for rheological and mechanical properties of the dough and wheat based food. In this form the protein could be isolated from various species of the genus Triticum (common wheat, spelt, durum, kamut), as well as triticale. Among other prolamins, which could be dangerous for people with celiac disease, there are secalins, from rye, and hordeins from barley (both from Triticae tribe). Grains of grasses from other subfamilies then Pooideae, do not contain prolamins with similar activity. Even oats, which is in Aveneae tribe, is considered as a safe source of protein for most of celiacs, especially as it contains low amounts of prolamins [3,4,5], however immunological reactions could be observed for some patients [6,7] or some oats varieties [8,9,10]. Among other effects celiac disease could cause problems with absorption of nutrients including micro and macroelements and vitamins. The removal of wheat, barley and rye from the diet requires changes of eating habits, as these cereals often constitute the basis of daily nourishment, which could be a problem for some patients [11]. Products which have to be removed include traditional bakery products, pasta, groats, flour based sauces and soups, and many confectionary products and snacks [12,13].