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European Scientists Making Progress In Search For Healthy, Tasty Gluten-Free Bread

May 5, 2010: 04:42 AM EST
Studies have determined that people genetically susceptible to celiac disease, caused by eating gluten and related proteins in wheat, barley or rye, experience an immune response that destroys absorptive cells on the surface of the small intestine. Scientists in Europe working on the Healthgrain project have been trying to develop gluten-free breads that are both nutritious and tasty. One focus of Healthgrain exploration has been lactic acid bacteria, which significantly improve the quality and shelf-life of gluten free breads. To deal with texture problems, scientists have tested enzymes to improve structure, though the enzymes showed different interactions with the various gluten free flours. The scientists also experimented with high pressure processing to create ingredients for gluten-free cereal products.
Prof. Elke Arendt, et al. , "New and improved gluten-free foods developed for patients with celiac disease", Healthgrain Project news release, May 05, 2010, via EurekAlert!, © VTT Technical Research Centre of Finland
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