banner



Home  ›  How To Remove Gluten From Wheat

How To Remove Gluten From Wheat

Written By Monday, March 21, 2022 Add Comment Edit

Group of cereal grain proteins

For the nutrient made from gluten, see Seitan.

Examples of sources of gluten (clockwise from top): wheat as flour, spelt, barley, and rye equally rolled flakes

Gluten is a structural poly peptide naturally found in certain cereal grains. Although, strictly speaking, "gluten" pertains but to wheat proteins, in the medical literature it refers to the combination of prolamin and glutelin proteins naturally occurring in all grains that have been demonstrated capable of triggering celiac disease. These include any species of wheat (such every bit mutual wheat, durum, spelt, khorasan, emmer and einkorn), barley, rye and some oat cultivars, as well every bit whatever cross hybrids of these grains (such as triticale).[i] [2] Gluten comprises 75–85% of the full protein in bread wheat.[3] [4]

Glutens, peculiarly Triticeae glutens, have unique viscoelastic and adhesive properties, which give dough its elasticity, helping it rise and proceed its shape and frequently leaving the concluding product with a chewy texture.[3] [5] [6] These properties, and its relatively depression toll, brand gluten valuable to both food and non-food industries.[6]

Wheat gluten is composed of mainly two types of proteins: the glutenins[7] and the gliadins,[8] which in plow tin can be divided into high molecular and depression molecular glutenins and α/β, γ and Ω gliadins. Its homologous seed storage proteins in barley, are referred to as hordeins; in rye, secalins; and in oats, avenins.[9] These protein classes are collectively referred to equally "gluten".[2] The storage proteins in other grains, such as maize and rice, are sometimes called gluten, only they practice not crusade harmful effects in people with celiac affliction.[1]

Breadstuff produced from wheat grains contains gluten

Gluten tin trigger agin inflammatory, immunological and autoimmune reactions in some people. The spectrum of gluten related disorders includes celiac disease in ane–2% of the general population, non-celiac gluten sensitivity in 0.5–13% of the general population, as well as dermatitis herpetiformis, gluten ataxia and other neurological disorders.[ten] [11] [12] [13] These disorders are treated by a gluten-free diet.[13]

Uses [edit]

Wheat, a prime source of gluten

Staff of life products [edit]

Gluten forms when glutenin molecules cross-link via disulfide bonds to form a submicroscopic network fastened to gliadin, which contributes viscosity (thickness) and extensibility to the mix.[3] [fourteen] If this dough is leavened with yeast, fermentation produces carbon dioxide bubbles, which, trapped by the gluten network, cause the dough to rise. Blistering coagulates the gluten, which, along with starch, stabilizes the shape of the final product. Gluten content has been implicated equally a cistron in the staling of bread, possibly because it binds h2o through hydration.[15] [16]

The formation of gluten affects the texture of the baked goods.[three] Gluten's attainable elasticity is proportional to its content of glutenins with low molecular weights, as this portion contains the preponderance of the sulfur atoms responsible for the cross-linking in the gluten network.[17] [18] Further refining of the gluten leads to chewier doughs such as those found in pizza and bagels, while less refining yields tender baked appurtenances such as pastry products.[19]

Generally, bread flours are high in gluten (difficult wheat); pastry flours accept a lower gluten content. Kneading promotes the germination of gluten strands and cross-links, creating baked products that are chewier (every bit opposed to more brittle or crumbly). The "chewiness" increases every bit the dough is kneaded for longer times. An increased wet content in the dough enhances gluten evolution,[19] and very wet doughs left to ascension for a long time require no kneading (see no-knead bread). Shortening inhibits germination of cross-links and is used, along with diminished water and less kneading, when a tender and flaky product, such as a pie crust, is desired.

The force and elasticity of gluten in flour is measured in the blistering industry using a farinograph. This gives the baker a measurement of quality for unlike varieties of flours when developing recipes for diverse broiled appurtenances.[3] [20] [21]

Added gluten [edit]

In industrial product, a slurry of wheat flour is kneaded vigorously by machinery until the gluten agglomerates into a mass.[22] [ failed verification ] This mass is collected past centrifugation, and then transported through several stages integrated in a continuous process. About 65% of the water in the wet gluten is removed by ways of a screw press; the remainder is sprayed through an atomizer nozzle into a drying bedroom, where it remains at an elevated temperature for a curt time to allow the water to evaporate without denaturing the gluten.[ citation needed ] The procedure yields a flour-like powder with a 7% moisture content, which is air cooled and pneumatically transported to a receiving vessel. In the last step, the processed gluten is sifted and milled to produce a compatible product.[22]

This flour-like powder, when added to ordinary flour dough, may aid ameliorate the dough'due south ability to increase in volume. The resulting mixture also increases the bread'due south structural stability and chewiness.[23] Gluten-added dough must be worked vigorously to induce it to rise to its full capacity; an automatic staff of life machine or food processor may be required for high-gluten kneading.[24] Generally, college gluten levels are associated with college overall protein content.[25]

Imitation meats [edit]

Gluten is often used in imitation meats (such as this mock duck) to provide supplemental poly peptide and in vegetarian diets

Gluten, especially wheat gluten, is frequently the ground for imitation meats resembling beef, chicken, duck (see mock duck), fish and pork. When cooked in broth, gluten absorbs some of the surrounding liquid (including the flavor) and becomes firm to the bite.[26] [27] This utilize of gluten is a pop means of adding supplemental poly peptide to many vegetarian diets. In habitation or eating place cooking, wheat gluten is prepared from flour by kneading the flour under h2o, agglomerating the gluten into an rubberband network known as a dough, and and then washing out the starch.[3]

Other consumer products [edit]

Gluten is often present in beer and soy sauce, and tin can be used as a stabilizing agent in more unexpected food products, such every bit water ice cream and ketchup. Foods of this kind may therefore present problems for a small-scale number of consumers because the subconscious gluten constitutes a risk for people with coeliac disease and gluten sensitivities. The poly peptide content of some pet foods may as well be enhanced past adding gluten.[28]

Gluten is besides used in cosmetics, hair products and other dermatological preparations.[29]

Disorders [edit]

"Gluten-related disorders" is the umbrella term for all diseases triggered by gluten, which include celiac disease (CD), not-celiac gluten sensitivity (NCGS), wheat allergy, gluten clutter and dermatitis herpetiformis (DH).[12]

Pathophysiological research [edit]

The gluten peptides are responsible for triggering gluten-related disorders.[xxx] In people who have celiac disease, the peptides crusade injury of the intestines, ranging from inflammation to partial or full destruction of the intestinal villi.[31] [32] To study mechanisms of this damage, laboratory experiments are washed in vitro and in vivo.[33] [32] Among the gluten peptides, gliadin has been studied extensively.[30]

In vitro and in vivo studies [edit]

In the context of celiac affliction, gliadin peptides are classified in basic and clinical research as toxic or immunogenic, depending on their mechanism of action:[xxx] [34]

  • The toxic peptides are those capable of directly affecting cells and intestinal preparations in vitro, producing cellular harm in vivo and eliciting the innate immune response.[xxx] [34] In vitro, the peptides promote cell apoptosis (a form of programmed prison cell death) and inhibit the synthesis of nucleic acids (Dna and RNA) and proteins, reducing the viability of cells.[35] Experiments in vivo with normal mice showed that they crusade an increase in cell expiry and the production of interferon type I (an inflammatory mediator).[30] In vitro, gluten alters cellular morphology and motion, cytoskeleton organization, oxidative balance, and tight junctions.[36] [35] [37]
  • The immunogenic peptides are those able to activate T cells in vitro.[30]

At to the lowest degree 50 epitopes of gluten may produce cytotoxic, immunomodulatory, and gut-permeating activities.[36]

The issue of oat peptides (avenins) in celiac people depends on the oat cultivar consumed because of prolamin genes, poly peptide amino acid sequences, and the immunotoxicity of prolamins which vary among oat varieties.[38] [39] [xl] In addition, oat products may be cantankerous-contaminated with the other gluten-containing cereals.[39]

Incidence [edit]

Equally of 2022[update], gluten-related disorders were increasing in frequency in different geographic areas.[37] [41] [42] [43] Some suggested explanations for this increment include the following: the growing westernization of diets,[41] the increasing use of wheat-based foods included in the Mediterranean diet,[44] [45] the progressive replacement of rice by wheat in many countries in Asia, the Middle East, and North Africa,[41] the development in recent years of new types of wheat with a college amount of cytotoxic gluten peptides,[46] [47] and the college content of gluten in bread and bakery products due to the reduction of dough fermentation fourth dimension.[46] [48]

Celiac disease [edit]

Medical animation yet showing flattened intestinal villi.

Celiac disease (CD) is a chronic, multiple-organ autoimmune disorder primarily affecting the small intestine caused past the ingestion of wheat, barley, rye, oats, and derivatives, that appears in genetically predisposed people of all ages.[49] CD is not merely a gastrointestinal disease, because it may involve several organs and cause an extensive diversity of non-gastrointestinal symptoms, and most chiefly, it may be apparently asymptomatic.[2] [50] Many asymptomatic people become accustomed to living with a chronic bad health status as if it were normal, but they are able to recognize that they actually had symptoms related to celiac disease afterward starting a gluten-free nutrition and improvement occurs.[50] [51] [42] Added difficulties for diagnosis are the fact that serological markers (anti-tissue transglutaminase [TG2]) are not always present[52] and many people may have minor mucosal lesions, without cloudburst of the intestinal villi.[53]

CD affects approximately 1–2% of the full general population,[10] but near cases remain unrecognized, undiagnosed and untreated, and at risk for serious long-term health complications.[10] [42] [54] [55] People may endure severe disease symptoms and be subjected to extensive investigations for many years, before a proper diagnosis is accomplished.[51] Untreated CD may crusade malabsorption, reduced quality of life, fe deficiency, osteoporosis, an increased risk of abdominal lymphomas, and greater bloodshed.[56] CD is associated with some other autoimmune diseases, such as diabetes mellitus type 1, thyroiditis,[57] gluten ataxia, psoriasis, vitiligo, autoimmune hepatitis, dermatitis herpetiformis, primary sclerosing cholangitis, and more.[49] [57]

CD with "classic symptoms", which include gastrointestinal manifestations such every bit chronic diarrhea and intestinal distention, malabsorption, loss of ambition, and impaired growth, is currently the least common presentation form of the affliction and affects predominantly small-scale children generally younger than two years of historic period.[49] [51] [54]

CD with "non-archetype symptoms" is the nigh common clinical type[51] and occurs in older children (over 2 years old),[51] adolescents, and adults.[51] It is characterized by milder or even absent gastrointestinal symptoms and a wide spectrum of non-intestinal manifestations that can involve whatever organ of the body, and very often may be completely asymptomatic[54] both in children (at to the lowest degree in 43% of the cases[58]) and adults.[54]

Asymptomatic CD (ACD) is nowadays in the majority of afflicted patients and is characterized past the absenteeism of classical gluten-intolerance signs, such as diarrhea, bloating, and abdominal pain. Nevertheless, these individuals very often develop diseases that can exist related with gluten intake. Gluten can be degraded into several morphine-similar substances, named gluten exorphins. These compounds take proven opioid effects and could mask the deleterious effects of gluten poly peptide on gastrointestinal lining and office.[59]

Non-celiac gluten sensitivity [edit]

Non-celiac gluten sensitivity (NCGS) is described equally a condition of multiple symptoms that improves when switching to a gluten-free diet, later on celiac disease and wheat allergy are excluded.[sixty] [61] Recognized since 2022,[62] [63] it is included among gluten-related disorders.[62] Its pathogenesis is not yet well understood, but the activation of the innate immune arrangement, the direct negative effects of gluten and probably other wheat components, are implicated.[63] [35]

NCGS is the almost common syndrome of gluten intolerance,[62] [64] with a prevalence estimated to be six-10%.[11] NCGS is condign a more common diagnosis, but its true prevalence is difficult to determine considering many people cocky-diagnose and start a gluten-gratuitous diet, without having previously tested for celiac disease or having the dietary prescription from a physician.[65] People with NCGS and gastrointestinal symptoms remain habitually in a "no man'due south land", without being recognized past the specialists and lacking the acceptable medical intendance and handling.[66] Most of these people accept a long history of health complaints and unsuccessful consultations with numerous physicians, trying to get a diagnosis of celiac disease, but they are only labeled as irritable bowel syndrome.[66] [67] A consequent although undefined number of people eliminate gluten because they identify information technology as responsible for their symptoms and these improve with the gluten-free diet, and then they cocky-diagnose as NCGS.[66] [67]

People with NCGS may develop gastrointestinal symptoms, which resemble those of irritable bowel syndrome or wheat allergy,[62] [35] or a wide variety of non-gastrointestinal symptoms, such equally headache, chronic fatigue, fibromyalgia, atopic diseases, allergies, neurological diseases, or psychiatric disorders, amidst others.[56] [63] [68] The results of a 2022 study suggest that NCGS may be a chronic disorder, as is the case with celiac illness.[69]

Besides gluten, additional components nowadays in wheat, rye, barley, oats, and their derivatives, including other proteins chosen amylase-trypsin inhibitors (ATIs) and short-chain carbohydrates known equally FODMAPs, may crusade NCGS symptoms.[63] As of 2022, reviews conclude that although FODMAPs present in wheat and related grains may play a role in non-celiac gluten sensitivity, they only explain sure gastrointestinal symptoms, such equally bloating, merely non the extra-digestive symptoms that people with non-celiac gluten sensitivity may develop, such as neurological disorders, fibromyalgia, psychological disturbances, and dermatitis.[lxx] [69] [63] ATIs may cause toll-like receptor iv (TLR4)-mediated intestinal inflammation in humans.[71] [72]

Wheat allergy [edit]

People tin can also feel agin effects of wheat every bit consequence of a wheat allergy.[55] Equally with most allergies, a wheat allergy causes the immune system to respond abnormally to a component of wheat that it treats as a threatening foreign body. This immune response is often fourth dimension-limited and does non crusade lasting harm to body tissues.[73] Wheat allergy and celiac disease are different disorders.[55] [74] Gastrointestinal symptoms of wheat allergy are similar to those of celiac disease and non-celiac gluten sensitivity, only there is a different interval betwixt exposure to wheat and onset of symptoms. An allergic reaction to wheat has a fast onset (from minutes to hours) after the consumption of nutrient containing wheat and could include anaphylaxis.[52]

Gluten clutter [edit]

A male person with gluten ataxia: previous state of affairs and evolution after three months of gluten-free nutrition

Gluten ataxia is an autoimmune disease triggered past the ingestion of gluten.[75] With gluten ataxia, damage takes place in the cerebellum, the balance center of the brain that controls coordination and complex movements similar walking, speaking and swallowing, with loss of Purkinje cells. People with gluten clutter unremarkably present gait aberration or incoordination and tremor of the upper limbs. Gaze-evoked nystagmus and other ocular signs of cerebellar dysfunction are common. Myoclonus, palatal tremor, and opsoclonus-myoclonus may as well appear.[76]

Early diagnosis and treatment with a gluten-free diet tin improve ataxia and prevent its progression. The effectiveness of the treatment depends on the elapsed time from the onset of the ataxia until diagnosis, considering the decease of neurons in the cerebellum as a upshot of gluten exposure is irreversible.[76] [77]

Gluten ataxia accounts for twoscore% of ataxias of unknown origin and 15% of all ataxias.[76] [78] Less than x% of people with gluten ataxia present any gastrointestinal symptom, even so almost twoscore% accept intestinal damage.[76]

Other neurological disorders [edit]

In addition to gluten clutter, gluten sensitivity can cause a wide spectrum of neurological disorders, which develop with or without the presence of digestive symptoms or intestinal damage.[13] These include peripheral neuropathy, epilepsy, headache, encephalopathy, vascular dementia, and various move disorders (restless legs syndrome, chorea, parkinsonism, Tourette syndrome, palatal tremor, myoclonus, dystonia, opsoclonus myoclonus syndrome, paroxysms, dyskinesia, myorhythmia, myokymia).[thirteen] [79]

The diagnosis of underlying gluten sensitivity is complicated and delayed when in that location are no digestive symptoms. People who do feel gastrointestinal problems are more likely to receive a right diagnosis and handling. A strict gluten-free nutrition is the first-line handling, which should be started every bit soon as possible. It is constructive in virtually of these disorders. When dementia has progressed to an advanced degree, the diet has no beneficial effect. Cortical myoclonus appears to exist treatment-resistant on both gluten-free diet and immunosuppression.[13]

Labeling [edit]

People with gluten-related disorders have to remove gluten from their diet strictly, and so they need clear labeling rules.[80] The term "gluten-free" is generally used to indicate a supposed harmless level of gluten rather than a complete absence.[81] The exact level at which gluten is harmless is uncertain and controversial. A 2008 systematic review tentatively concluded that consumption of less than ten mg of gluten per day is unlikely to cause intestinal damage in people with celiac illness, although it noted that few reliable studies had been done.[81] Regulation of the label "gluten-free" varies.[lxxx]

International standards [edit]

The Codex Alimentarius international standards for food labeling has a standard relating to the labeling of products as "gluten-gratuitous". It only applies to foods that would normally contain gluten.[82]

Brazil [edit]

Past police force in Brazil, all food products must brandish labels clearly indicating whether or not they incorporate gluten.[83]

Canada [edit]

Labels for all food products sold in Canada must clearly place the presence of gluten if it is present at a level greater than 20 parts per meg.[84]

European Spousal relationship [edit]

In the European Matrimony, all prepackaged foods and non-prepacked foods from a restaurant, take-out nutrient wrapped just before sale, or unpackaged food served in institutions must be identified if gluten-free.[85] "Gluten-costless" is defined as 20 parts per million of gluten or less and "very depression gluten" is 100 parts per 1000000 of gluten or less; only foods with cereal ingredients processed to remove gluten tin claim "very low gluten" on labels.[85]

All foods containing gluten as an ingredient must be labelled appropriately every bit gluten is defined as ane of the 14 recognised Eu allergens.[86]

United States [edit]

In the Usa, gluten is not listed on labels unless added as a standalone ingredient. Wheat or other allergens are listed after the ingredient line. The Usa Food and Drug Assistants (FDA) has historically classified gluten as "generally recognized as safety" (GRAS). In Baronial 2022, the FDA issued a last ruling, effective August 2022, that divers the term "gluten-free" for voluntary apply in the labeling of foods as meaning that the amount of gluten contained in the food is beneath 20 parts per million.[87]

See also [edit]

  • Gliadin
  • Gluten-costless nutrition
  • Gluten exorphin

References [edit]

  1. ^ a b Nutrient and Drug Administration (Jan 2007). "Food Labeling; Gluten-Costless Labeling of Foods" (PDF). Archived from the original (PDF) on 2007-01-26.
  2. ^ a b c Biesiekierski JR (2017). "What is gluten?". J Gastroenterol Hepatol (Review). 32 Suppl 1: 78–81. doi:10.1111/jgh.13703. PMID 28244676. Similar proteins to the gliadin constitute in wheat exist equally secalin in rye, hordein in barley, and avenins in oats, and are collectively referred to as 'gluten.' The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, celiac disease.
  3. ^ a b c d east f Shewry, P. R.; Halford, Northward. G.; Belton, P. Due south.; Tatham, A. South. (2002). "The construction and properties of gluten: An rubberband poly peptide from wheat grain". Philosophical Transactions of the Royal Club B: Biological Sciences. 357 (1418): 133–142. doi:ten.1098/rstb.2001.1024. PMC1692935. PMID 11911770.
  4. ^ "Gluten'due south role in bread baking operation". Canadian Grain Commission. 29 March 2022.
  5. ^ Lamacchia C, Camarca A, Picascia S, Di Luccia A, Gianfrani C (January 29, 2022). "Cereal-based gluten-gratuitous food: how to reconcile nutritional and technological backdrop of wheat proteins with rubber for celiac disease patients". Nutrients (Review). 6 (2): 575–90. doi:10.3390/nu6020575. PMC3942718. PMID 24481131. the distinctive feature that makes wheat unique is, precisely, the visco-elasticity of gluten. When the grain is milled and mixed with h2o, storage proteins form a dough, capable of retaining gas bubbles. These properties make wheat suitable for the preparation of a swell diversity of food products
  6. ^ a b Mean solar day L, Augustin MA, Batey IL, Wrigley, CW (February 2006). "Wheat-gluten uses and industry needs". Trends in Nutrient Science & Technology (Review). 17 (2): 82–xc. doi:10.1016/j.tifs.2005.x.003. Given the unique properties of wheat gluten, it is non surprising that it has been the subject of intense attention by the nutrient industry. (...) Gluten does have economic benefits over and higher up the more expensive milk- or soy-protein products (Table 1), and its functional backdrop, which other products cannot duplicate, requite it a unique place among the various poly peptide products. (...) Dissimilar whey and soy proteins, gluten or wheat proteins are non loftier in biological value and have non been widely researched for nutritional advantages.
  7. ^ Payne, P. I. (2012-12-06). "Endosperm Proteins". In Blonstein, A. D.; King, P. J. (eds.). A Genetic Approach to Plant Biochemistry. Springer Science & Business Media. p. 210. ISBN9783709169896.
  8. ^ Zhao, Hefei (February 2022). "Comparison of wheat, soybean, rice, and pea protein properties for constructive applications in food products". Periodical of Food Biochemistry. (44)4: e13157. doi:ten.1111/jfbc.13157 – via Weily.
  9. ^ Rosentrater, Kurt A.; Evers, A.D. (2018). "Chemical components and nutrition". Kent'southward Technology of Cereals. pp. 267–368. doi:10.1016/B978-0-08-100529-iii.00004-9. ISBN978-0-08-100529-3.
  10. ^ a b c Lundin KE, Wijmenga C (Sep 2022). "Coeliac disease and autoimmune disease-genetic overlap and screening". Nat Rev Gastroenterol Hepatol. 12 (9): 507–15. doi:x.1038/nrgastro.2015.136. PMID 26303674. S2CID 24533103.
  11. ^ a b Molina-Infante J, Santolaria S, Montoro One thousand, Esteve Chiliad, Fernández-Bañares F (2014). "[Not-celiac gluten sensitivity: a critical review of current evidence] [Article in Spanish]". Gastroenterol Hepatol. 37 (half dozen): 362–71. doi:x.1016/j.gastrohep.2014.01.005. PMID 24667093.
  12. ^ a b Ludvigsson JF, Leffler DA, Bai JC, Biagi F, Fasano A, Green PH, Hadjivassiliou M, Kaukinen Yard, Kelly CP, Leonard JN, Lundin KE, Murray JA, Sanders DS, Walker MM, Zingone F, Ciacci C (January 2022). "The Oslo definitions for coeliac affliction and related terms". Gut (Review). 62 (i): 43–52. doi:10.1136/gutjnl-2011-301346. PMC3440559. PMID 22345659.
  13. ^ a b c d east Zis P, Hadjivassiliou M (26 February 2022). "Treatment of Neurological Manifestations of Gluten Sensitivity and Coeliac Disease". Curr Care for Options Neurol (Review). 21 (iii): x. doi:ten.1007/s11940-019-0552-7. PMID 30806821.
  14. ^ Woychick, JH; et al. "The Gluten Proteins and Deamidated Soluble Wheat Poly peptide". Retrieved viii September 2009.
  15. ^ Sahlström, S.; Bråthen, E. (Jan 1997). "Furnishings of enzyme preparations for baking, mixing fourth dimension and resting fourth dimension on bread quality and bread staling". Nutrient Chemistry. 58 (1–ii): 75–80. doi:10.1016/S0308-8146(96)00216-6.
  16. ^ Magnus, E.M.; Bråthen, E.; Sahlström, South.; Færgestad, E.Mosleth; Ellekjær, M.R. (May 1997). "Effects of Wheat Diverseness and Processing Conditions in Experimental Bread Baking Studied by Univariate and Multivariate Analyses". Journal of Cereal Science. 25 (3): 289–301. doi:ten.1006/jcrs.1996.0094.
  17. ^ Edwards, Due north. M.; Mulvaney, S. J.; Scanlon, 1000. One thousand.; Dexter, J. E. (November 2003). "Role of Gluten and Its Components in Determining Durum Semolina Dough Viscoelastic Properties". Cereal Chemistry. 80 (6): 755–763. doi:10.1094/CCHEM.2003.eighty.6.755.
  18. ^ Tosi, Paola; Masci, Stefania; Giovangrossi, Angela; D'Ovidio, Renato; Bekes, Frank; Larroque, Oscar; Napier, Johnathan; Shewry, Peter (September 2005). "Modification of the Low Molecular Weight (LMW) Glutenin Composition of Transgenic Durum Wheat: Furnishings on Glutenin Polymer Size and Gluten Functionality". Molecular Convenance. 16 (two): 113–126. doi:10.1007/s11032-005-5912-1. S2CID 24914227.
  19. ^ a b "Baking Technology, Bread". Bakersassist. Archived from the original on 2007-08-23. Retrieved 2007-08-14 .
  20. ^ "Farinograph". Wheat Quality and Carbohydrate Research. North Dakota Country University. 22 September 2022. Archived from the original on 23 December 2022. Retrieved 8 December 2022.
  21. ^ Oliver, JR; Allen, HM (January 1992). "The prediction of bread blistering performance using the farinograph and extensograph". Journal of Cereal Science. 15 (one): 79–89. doi:10.1016/S0733-5210(09)80058-i.
  22. ^ a b Sakhare, Due south. D.; Inamdar, A. A.; Soumya, C; Indrani, D; Rao, G. 5. (2013). "Result of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and due south Indian parotta". Journal of Food Scientific discipline and Technology. 51 (12): 4108–4113. doi:ten.1007/s13197-013-0939-5. PMC4252461. PMID 25477689.
  23. ^ Amendola, J.; Rees, N.; Lundberg, D. E. (2002). Agreement Baking.
  24. ^ Eckhardt, L.Westward.; Butts, D.C. (1997). Rustic European Breads from your Breadstuff Machine.
  25. ^ "Against the Grain". The New Yorker. three Nov 2022. Retrieved 8 Dec 2022.
  26. ^ Bates, Dorothy R.; Wingate, Colby (1993). Cooking with Gluten and Seitan. Book Publishing Company. p. 128. ISBN978-0-913990-95-seven.
  27. ^ Abramowski, Nicole (11 March 2022). "How to Make Seitan: An Illustrated Guide". Vegan Nom Noms . Retrieved 8 December 2022.
  28. ^ "Pet Foods". International Wheat Gluten Association. Archived from the original on 2007-x-07. Retrieved 14 August 2007.
  29. ^ Humbert, Philippe; Pelletier, Fabien; Dreno, Brigitte; Puzenat, Eve; Aubin, François (ane Jan 2006). "Gluten intolerance and skin diseases". European Journal of Dermatology. xvi (1): 4–xi. PMID 16436335.
  30. ^ a b c d eastward f Lammers KM, Herrera MG, Dodero Six (2018). "Translational Chemistry Meets Gluten-Related Disorders". ChemistryOpen (Review). 7 (3): 217–232. doi:10.1002/open.201700197. PMC5838388. PMID 29531885.
  31. ^ Dickson BC, Streutker CJ, Chetty R (2006). "Coeliac disease: an update for pathologists". J Clin Pathol (Review). 59 (10): 1008–16. doi:10.1136/jcp.2005.035345. PMC1861744. PMID 17021129.
  32. ^ a b Stoven South, Murray JA, Marietta EV (2013). "Latest in vitro and in vivo models of celiac disease". Expert Opin Drug Discov (Review). eight (four): 445–57. doi:10.1517/17460441.2013.761203. PMC3605231. PMID 23293929. {{cite journal}}: CS1 maint: multiple names: authors list (link)
  33. ^ Kupfer SS, Jabri B (2012). "Pathophysiology of celiac illness". Gastrointest Endosc Clin Due north Am (Review). 22 (4): 639–threescore. doi:10.1016/j.giec.2012.07.003. PMC3872820. PMID 23083984.
  34. ^ a b Silano M, Vincentini O, De Vincenzi M (2009). "Toxic, immunostimulatory and adversary gluten peptides in celiac disease". Curr Med Chem (Review). xvi (12): 1489–98. doi:x.2174/092986709787909613. PMID 19355902.
  35. ^ a b c d Elli Fifty, Roncoroni L, Bardella MT (2015). "Non-celiac gluten sensitivity: Time for sifting the grain". World J Gastroenterol (Review). 21 (27): 8221–vi. doi:10.3748/wjg.v21.i27.8221. PMC4507091. PMID 26217073. {{cite journal}}: CS1 maint: multiple names: authors list (link)
  36. ^ a b Fasano A (Jan 2022). "Zonulin and its regulation of intestinal barrier function: the biological door to inflammation, autoimmunity, and cancer". Physiol. Rev. (Review). 91 (i): 151–75. CiteSeerX10.one.one.653.3967. doi:10.1152/physrev.00003.2008. PMID 21248165. There are at to the lowest degree l toxic epitopes in gluten peptides exerting cytotoxic, immunomodulatory, and gut-permeating activities.
  37. ^ a b Leonard MM, Sapone A, Catassi C, Fasano A (2017). "Celiac Disease and Nonceliac Gluten Sensitivity: A Review". JAMA (Review). 318 (7): 647–656. doi:ten.1001/jama.2017.9730. PMID 28810029. S2CID 205094729. Previous studies have shown that gliadin tin cause an immediate and transient increase in gut permeability. This permeating effect is secondary to the bounden of specific undigestible gliadin fragments to the CXCR3 chemokine receptor with subsequent release of zonulin, a modulator of intercellular tight junctions. This process takes place in all individuals who ingest gluten. For the majority, these events practice not atomic number 82 to abnormal consequences. Still, these same events can lead to an inflammatory procedure in genetically predisposed individuals when the immunologic surveillance system mistakenly recognizes gluten as a pathogen.
  38. ^ Penagini F, Dilillo D, Meneghin F, Mameli C, Fabiano 5, Zuccotti GV (Nov eighteen, 2022). "Gluten-gratuitous diet in children: an approach to a nutritionally adequate and balanced diet". Nutrients (Review). 5 (xi): 4553–65. doi:ten.3390/nu5114553. PMC3847748. PMID 24253052.
  39. ^ a b de Souza MC, Deschênes ME, Laurencelle S, Godet P, Roy CC, Djilali-Saiah I (2016). "Pure Oats as Function of the Canadian Gluten-Free Diet in Celiac Disease: The Need to Revisit the Issue". Can J Gastroenterol Hepatol (Review). 2016: 1–viii. doi:10.1155/2016/1576360. PMC4904650. PMID 27446824.
  40. ^ Comino I, Moreno Mde L, Sousa C (November 7, 2022). "Role of oats in celiac illness". Earth J Gastroenterol. 21 (41): 11825–31. doi:10.3748/wjg.v21.i41.11825. PMC4631980. PMID 26557006. It is necessary to consider that oats include many varieties, containing various amino acid sequences and showing different immunoreactivities associated with toxic prolamins. As a outcome, several studies have shown that the immunogenicity of oats varies depending on the cultivar consumed. Thus, it is essential to thoroughly study the variety of oats used in a nutrient ingredient before including it in a gluten-free diet.
  41. ^ a b c Tovoli F, Masi C, Guidetti E, Negrini Thousand, Paterini P, Bolondi 50 (Mar 16, 2022). "Clinical and diagnostic aspects of gluten related disorders". World J Clin Cases (Review). 3 (three): 275–84. doi:ten.12998/wjcc.v3.i3.275. PMC4360499. PMID 25789300.
  42. ^ a b c Lionetti E, Gatti S, Pulvirenti A, Catassi C (Jun 2022). "Celiac affliction from a global perspective". Best Pract Res Clin Gastroenterol (Review). 29 (3): 365–79. doi:10.1016/j.bpg.2015.05.004. PMID 26060103.
  43. ^ Sapone A, Bai JC, Ciacci C, Dolinsek J, Green PH, Hadjivassiliou M, Kaukinen G, Rostami One thousand, Sanders DS, Schumann Grand, Ullrich R, Villalta D, Volta U, Catassi C, Fasano A (2012). "Spectrum of gluten-related disorders: consensus on new classification and nomenclature". BMC Medicine (Review). 10: 13. doi:10.1186/1741-7015-10-13. PMC3292448. PMID 22313950. open access
  44. ^ Volta U, Caio G, Tovoli F, De Giorgio R (2013). "Non-celiac gluten sensitivity: questions nevertheless to be answered despite increasing awareness". Cellular and Molecular Immunology (Review). 10 (5): 383–392. doi:10.1038/cmi.2013.28. PMC4003198. PMID 23934026.
  45. ^ Guandalini S, Polanco I (Apr 2022). "Nonceliac gluten sensitivity or wheat intolerance syndrome?". J Pediatr (Review). 166 (iv): 805–xi. doi:x.1016/j.jpeds.2014.12.039. PMID 25662287. The increment in globe-broad consumption of a Mediterranean diet, which includes a wide range of wheat-based foods, has maybe contributed to an alarming ascension in the incidence of wheat (gluten?)-related disorders.ane, 2
  46. ^ a b Volta U, Caio Chiliad, Tovoli F, De Giorgio R (September 2022). "Not-celiac gluten sensitivity: questions still to be answered despite increasing awareness". Cellular & Molecular Immunology (Review). 10 (5): 383–92. doi:x.1038/cmi.2013.28. PMC4003198. PMID 23934026. mechanization of farming and the growing industrial use of pesticides have favored the evolution of new types of wheat with a higher corporeality of toxic gluten peptides that crusade the evolution of gluten-related disorders
  47. ^ Belderok B (2000). "Developments in bread-making processes". Plant Foods Hum Nutr (Review). 55 (one): ane–86. doi:x.1023/A:1008199314267. PMID 10823487. S2CID 46259398.
  48. ^ Gobbetti Yard, Giuseppe Rizzello C, Di Cagno R, De Angelis 1000 (April 2007). "Sourdough lactobacilli and celiac affliction". Food Microbiol (Review). 24 (2): 187–96. doi:10.1016/j.fm.2006.07.014. PMID 17008163.
  49. ^ a b c Caio, Giacomo; Volta, Umberto; Sapone, Anna; Leffler, Daniel A.; De Giorgio, Roberto; Catassi, Carlo; Fasano, Alessio (2019-07-23). "Celiac disease: a comprehensive current review". BMC Medicine. 17 (ane): 142. doi:10.1186/s12916-019-1380-z. PMC6647104. PMID 31331324.
  50. ^ a b "Celiac disease". World Gastroenterology System Global Guidelines. July 2022. Retrieved 23 April 2022.
  51. ^ a b c d e f Ludvigsson JF, Card T, Ciclitira PJ, Swift GL, Nasr I, Sanders DS, Ciacci C (Apr 2022). "Back up for patients with celiac disease: A literature review". United European Gastroenterol J. 3 (ii): 146–59. doi:10.1177/2050640614562599. PMC4406900. PMID 25922674.
  52. ^ a b Fasano, A; Catassi, C (December 20, 2022). "Clinical exercise. Celiac disease". The New England Journal of Medicine. 367 (25): 2419–26. doi:x.1056/NEJMcp1113994. PMID 23252527.
  53. ^ Bold J, Rostami K (2011). "Gluten tolerance; potential challenges in treatment strategies". Gastroenterol Hepatol Bed Bench. 4 (ii): 53–7. PMC4017406. PMID 24834157.
  54. ^ a b c d Fasano A (Apr 2005). "Clinical presentation of celiac affliction in the pediatric population". Gastroenterology. 128 (four Suppl 1): S68–73. doi:ten.1053/j.gastro.2005.02.015. PMID 15825129.
  55. ^ a b c Elli L, Branchi F, Tomba C, Villalta D, Norsa L, Ferretti F, Roncoroni L, Bardella MT (Jun 2022). "Diagnosis of gluten related disorders: Celiac affliction, wheat allergy and non-celiac gluten sensitivity". World J Gastroenterol. 21 (23): 7110–ix. doi:x.3748/wjg.v21.i23.7110. PMC4476872. PMID 26109797.
  56. ^ a b Lebwohl B, Ludvigsson JF, Light-green PH (Oct 2022). "Celiac disease and non-celiac gluten sensitivity". BMJ (Review). 351: h4347. doi:10.1136/bmj.h4347. PMC4596973. PMID 26438584.
  57. ^ a b Lundin KE, Wijmenga C (Sep 2022). "Coeliac disease and autoimmune disease-genetic overlap and screening". Nat Rev Gastroenterol Hepatol. 12 (ix): 507–fifteen. doi:10.1038/nrgastro.2015.136. PMID 26303674. S2CID 24533103.
  58. ^ Vriezinga SL, Schweizer JJ, Koning F, Mearin ML (Sep 2022). "Coeliac disease and gluten-related disorders in babyhood". Nature Reviews. Gastroenterology & Hepatology (Review). 12 (9): 527–36. doi:10.1038/nrgastro.2015.98. PMID 26100369. S2CID 2023530.
  59. ^ Pruimboom, Leo; de Punder, Karin (24 November 2022). "The opioid effects of gluten exorphins: asymptomatic celiac illness". Journal of Health, Population, and Nutrition (Review). 33: 24. doi:x.1186/s41043-015-0032-y. PMC5025969. PMID 26825414.
  60. ^ Mooney, P; Aziz, I; Sanders, D (2013). "Non-celiac gluten sensitivity: clinical relevance and recommendations for future enquiry". Neurogastroenterology & Motility. 25 (11): 864–871. doi:10.1111/nmo.12216. PMID 23937528. S2CID 9277897.
  61. ^ Nijeboer, P; Bontkes, H; Mulder, C; Bouma, G (2013). "Non-celiac gluten sensitivity. Is information technology in the gluten or the grain?". Journal of Gastrointestinal and Liver Disorders. 22 (iv): 435–forty. PMID 24369326.
  62. ^ a b c d Catassi C, Bai JC, Bonaz B, Bouma M, Calabrò A, Carroccio A, Castillejo Thousand, Ciacci C, Cristofori F, Dolinsek J, Francavilla R, Elli L, Green P, Holtmeier W, Koehler P, Koletzko Southward, Meinhold C, Sanders D, Schumann M, Schuppan D, Ullrich R, Vécsei A, Volta U, Zevallos Five, Sapone A, Fasano A (Sep 2022). "Non-Celiac Gluten sensitivity: the new frontier of gluten related disorders". Nutrients. 5 (x): 3839–53. doi:10.3390/nu5103839. PMC3820047. PMID 24077239.
  63. ^ a b c d eastward Fasano, Alessio; Sapone, Anna; Zevallos, Victor; Schuppan, Detlef (May 2022). "Nonceliac Gluten Sensitivity". Gastroenterology. 148 (6): 1195–1204. doi:x.1053/j.gastro.2014.12.049. PMID 25583468.
  64. ^ Czaja-Bulsa G (Apr 2022). "Non coeliac gluten sensitivity - A new disease with gluten intolerance". Clin Nutr. 34 (2): 189–94. doi:ten.1016/j.clnu.2014.08.012. PMID 25245857.
  65. ^ Igbinedion Then, Ansari J, Vasikaran A, Gavins FN, Hashemite kingdom of jordan P, Boktor M, Alexander JS (Oct 2022). "Non-celiac gluten sensitivity: All wheat attack is not celiac". World Periodical of Gastroenterology (Review). 23 (20): 7201–7210. doi:x.3748/wjg.v23.i40.7201. PMC5677194. PMID 29142467.
  66. ^ a b c Verdu EF, Armstrong D, Murray JA (2009). "Between celiac disease and irritable bowel syndrome: the "no man's land" of gluten sensitivity". Am J Gastroenterol (Review). 104 (half dozen): 1587–94. doi:10.1038/ajg.2009.188. PMC3480312. PMID 19455131.
  67. ^ a b Mansueto, Pasquale; Seidita, Aurelio; D'Alcamo, Alberto; Carroccio, Antonio (2014). "Non-Celiac Gluten Sensitivity: Literature Review". Journal of the American College of Diet (Review). 33 (1): 39–54. doi:10.1080/07315724.2014.869996. hdl:10447/90208. PMID 24533607. S2CID 22521576.
  68. ^ Volta U, Caio G, De Giorgio R, Henriksen C, Skodje G, Lundin KE (Jun 2022). "Non-celiac gluten sensitivity: a work-in-progress entity in the spectrum of wheat-related disorders". Best Pract Res Clin Gastroenterol. 29 (3): 477–91. doi:10.1016/j.bpg.2015.04.006. PMID 26060112.
  69. ^ a b Volta U, De Giorgio R, Caio Thousand, Uhde M, Manfredini R, Alaedini A (March 2022). "Nonceliac Wheat Sensitivity: An Immune-Mediated Status with Systemic Manifestations". Gastroenterol Clin North Am (Review). 48 (1): 165–182. doi:10.1016/j.gtc.2018.09.012. PMC6364564. PMID 30711208. Furthermore, a role for the FODMAP (eg, fructans) component of wheat as the sole trigger for symptoms is somewhat doubtful, considering many patients with NCWS written report resolution of symptoms afterward the withdrawal of wheat and related cereals, while standing to ingest vegetables and fruits with high FODMAP content in their diets.59 On the whole, it is conceivable that more than one culprit may be involved in symptoms of NCWS (equally they are currently defined), including gluten, other wheat proteins, and FODMAPs.60–62
  70. ^ Verbeke, K (February 2022). "Nonceliac Gluten Sensitivity: What Is the Culprit?". Gastroenterology. 154 (3): 471–473. doi:10.1053/j.gastro.2018.01.013. PMID 29337156. Although intolerance to fructans and other FODMAPs may contribute to NCGS, they may only explain gastrointestinal symptoms and not the extraintestinal symptoms observed in NCGS patients, such every bit neurologic dysfunction, psychological disturbances, fibromyalgia, and pare rash.15 Therefore, it is unlikely that they are the sole cause of NCGS.
  71. ^ Barone, Maria; Troncone, Riccardo; Auricchio, Salvatore (2014). "Gliadin Peptides every bit Triggers of the Proliferative and Stress/Innate Immune Response of the Celiac Small Intestinal Mucosa". International Journal of Molecular Sciences (Review). 15 (11): 20518–20537. doi:10.3390/ijms151120518. PMC4264181. PMID 25387079.
  72. ^ Junker, Y.; Zeissig, South.; Kim, South.-J.; Barisani, D.; Wieser, H.; Leffler, D. A.; Zevallos, Five.; Libermann, T. A.; Dillon, Due south.; Freitag, T. L.; Kelly, C. P.; Schuppan, D. (2012). "Wheat amylase trypsin inhibitors drive abdominal inflammation via activation of toll-like receptor 4". Journal of Experimental Medicine. 209 (13): 2395–2408. doi:ten.1084/jem.20102660. PMC3526354. PMID 23209313.
  73. ^ "What's the difference betwixt celiac disease, gluten intolerance, not-celiac gluten sensitivity and wheat allergy?". The University of Chicago Celiac Disease Center. 2022. Retrieved four January 2022.
  74. ^ "Nutrient intolerance and coeliac disease" (PDF). Food Standards Bureau. September 2006. Retrieved 8 September 2009.
  75. ^ Sapone A, Bai JC, Ciacci C, Dolinsek J, Green PH, Hadjivassiliou M, Kaukinen K, Rostami Thou, Sanders DS, Schumann Chiliad, Ullrich R, Villalta D, Volta U, Catassi C, Fasano A (2012). "Spectrum of gluten-related disorders: consensus on new nomenclature and classification". BMC Medicine (Review). 10: 13. doi:10.1186/1741-7015-10-13. PMC3292448. PMID 22313950.
  76. ^ a b c d Hadjivassiliou Chiliad, Sanders DD, Aeschlimann DP (2015). "Gluten-related disorders: gluten ataxia". Dig Dis (Review). 33 (2): 264–8. doi:10.1159/000369509. PMID 25925933. S2CID 207673823.
  77. ^ Mitoma H, Adhikari K, Aeschlimann D, Chattopadhyay P, Hadjivassiliou G, Hampe CS, et al. (2016). "Consensus Paper: Neuroimmune Mechanisms of Cerebellar Ataxias". Cerebellum (Review). 15 (2): 213–32. doi:10.1007/s12311-015-0664-10. PMC4591117. PMID 25823827.
  78. ^ Hadjivassiliou M, Grünewald R, Sharrack B, Sanders D, Lobo A, Williamson C, Woodroofe N, Wood Due north, Davies-Jones A (March 2003). "Gluten ataxia in perspective: epidemiology, genetic susceptibility and clinical characteristics". Encephalon. 126 (Pt iii): 685–91. doi:ten.1093/brain/awg050. PMID 12566288.
  79. ^ Vinagre-Aragón A, Zis P, Grunewald RA, Hadjivassiliou M (2018). "Motility Disorders Related to Gluten Sensitivity: A Systematic Review". Nutrients (Review). 10 (viii): 1034. doi:10.3390/nu10081034. PMC6115931. PMID 30096784.
  80. ^ a b Diaz-Amigo C, Popping B (2012). "Gluten and gluten-gratuitous: issues and considerations of labeling regulations, detection methods, and assay validation". J AOAC Int (Review). 95 (ii): 337–48. doi:10.5740/jaoacint.SGE_Diaz-Amigo. PMID 22649917.
  81. ^ a b Akobeng AK, Thomas AG (June 2008). "Systematic review: tolerable amount of gluten for people with coeliac illness". Aliment. Pharmacol. Ther. 27 (11): 1044–52. doi:10.1111/j.1365-2036.2008.03669.x. PMID 18315587. S2CID 20539463.
  82. ^ "Codex Standard For "Gluten-Costless Foods" CODEX STAN 118-1981" (PDF). Codex Alimentarius. Feb 22, 2006.
  83. ^ "General labeling for Packaged Foods (free translation)". Anvisa. July 2022. Archived from the original on 2007-12-06. Retrieved 2014-07-22 .
  84. ^ "Health Canada'southward Position on Gluten-Free Claims". Wellness Canada. 29 June 2022. Retrieved 28 January 2022.
  85. ^ a b "Labelling of 'gluten costless' foods" (PDF). Food Standards Agency. 31 Oct 2022.
  86. ^ "EU Food Information for Consumers Regulation (EU FIC)" (link). Food Standards Agency. March 2022.
  87. ^ "Questions and Answers: Gluten-Gratis Food Labeling Terminal Rule". US Food and Drug Administration. 5 August 2022. Retrieved four Jan 2022.

Further reading [edit]

  • Curtis, B.C.; Rajaram, S.; Macpherson, H.G. "Bread Wheat, Improvement and production — FAO Plant Product and Protection Series No. #30". Retrieved 2007-08-21 .
  • Pfluger, Laura. "Marking Assisted Selection in Wheat, Quality traits. Gluten Strength, Coordinated Agronomical Projection (funded by USDACREES)". Archived from the original on 2022-01-21. Retrieved 2007-09-29 .

Source: https://en.wikipedia.org/wiki/Gluten

Posted by: shumakeroppre2002.blogspot.com

0 Response to "How To Remove Gluten From Wheat"

Post a Comment

Subscribe to: Post Comments (Atom)

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel