Titlebook: Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease; Edurne Simón,Idoia Larretxi,Jonatan Miranda Book 2017 The Aut

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Gluten: General Aspects and International Regulations for Products for Celiac People,It is formed by a mixture of prolamins and glutelins. In wheat, these proteins, in association with lipids, are responsible for the rheological characteristics of dough, providing viscosity, elasticity, and strength to it. However, some peptides from gluten are considered toxic for celiac sufferers.

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Gluten Content Change Over the Two Last Decades,oms. These people completely trust that gluten-free foods do not contain this protein, or, at least, do so below established levels. However, this does not always happen. This chapter gives an overview of the research conducted to evaluate contamination with gluten in gluten-free foods. Considering

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