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 …

Glycemic responses to most of the conventional breads are high, including breads made of
wholemeal flour. Baking technology is known to affect these responses. The aim of the …

For people with celiac disease, a lifelong abdication of gluten including-products is
necessary to live a life without celiac affected reactions. The production of high-quality bread …

A total of 167 yeast and 136 lactic acid bacteria strains were isolated from spontaneously
fermented wheat sourdoughs from two regions of Greece, namely Thessaly and …

For several thousand years, bread has been one of the major constituents of the human diet,
making the baking of yeastbased and sourdough breads one of the oldest biotechnological …

Egg white (EW) proteins are functional proteins, which possess certain biological activities
(antimicrobial, antigenic, and peptidase-inhibitory) that may influence the food processing or …

Gluten intolerance, celiac disease, is an autoimmune disease caused by the ingestion of
gluten proteins and the only treatment is the strict gluten-free diet which results in a mucosal …

Gluten intolerance, celiac disease (CD), is a chronic inflammatory disorder induced in
genetically susceptible people by the ingestion of gliadins of wheat and prolamins of rye and …

Increasing demand of gluten-free breads leads to widespread researches to offer quality
goods. Gluten-free flours (amaranth, buckwheat, chickpea, millet, quinoa and rice) …