A SHORT REVIEW GLUTEN FREE FOODS

Chandralekha; Amar Sankar; R.C. Chandni; A. V. Raghu

doi:10.29121/granthaalayah.v5.i4RAST.2017.3294

Authors

Chandralekha Department of Food Technology, Centre for Emerging Technology, Jain University, 562 112, India
Amar Sankar Department of Food Technology, Centre for Emerging Technology, Jain University, 562 112, India
R.C. Chandni Department of Food Technology, Centre for Emerging Technology, Jain University, 562 112, India
A. V. Raghu Department of Food Technology, Centre for Emerging Technology, Jain University, 562 112, India

DOI:

https://doi.org/10.29121/granthaalayah.v5.i4RAST.2017.3294

Keywords:

Gluten, Quality, Celiac Disease, Bakery Products

Abstract [English]

The present article review about gluten its health effects and development of gluten free foods. Celiac disease is the main disease caused due to gluten indigestibility. Wheat is the main constituent in the production of bakery products and gluten is the main protein in the wheat. It has been well recognized that the only effective treatment for celiac disease is a persistent life-long avoidance of food products containing wheat and similar cereal grains. At present, there is still substantial demand for gluten-free products that meet consumer needs in terms of sensory quality, conveniences and price values. Wheat (Gluten) is the main component for quality of the bakery products. Gluten free foods are produced by the gluten free sources. The gluten free sources selected should have same characteristics as gluten and should have same effect as gluten on quality of the bread.

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