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Analysis of Gluten Content in Gluten-Free Pizza from Certified Take-Away Pizza Restaurants

机译:经认证的外卖比萨餐厅的无麸质比萨中麸质含量的分析

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摘要

Currently, a strict gluten-free diet is the only treatment for celiac disease. In Italy, food service establishments and restaurants can be certified for providing gluten-free foods, including pizza restaurants that make both gluten-free pizza and traditional wheat-based pizza. With this study we analyzed the gluten content in samples of gluten-free pizza prepared and purchased at certified restaurants in the Turin metropolitan area. All samples, from 28 pizzas and 28 cooked dough bases, produced results below the test limit of detection, except for one sample of cooked dough, that tested positive for gluten but still below the warning level for celiac consumers (<20 ppm). Gluten-free pizza, as advertised in the restaurants surveyed, can be considered a safe option for gluten-free consumption. Attention to and compliance with good manufacturing practices, a requisite for obtaining gluten-free certification for restaurants, were noted to have a positive effect on the final product.
机译:目前,严格的无麸质饮食是治疗乳糜泻的唯一方法。在意大利,可以认证食品服务场所和餐厅提供无麸质食品,包括制作无麸质比萨饼和传统小麦基比萨饼的比萨饼餐厅。通过这项研究,我们分析了在都灵都会区认证餐厅准备和购买的无麸质披萨样品中的麸质含量。来自28个比萨饼和28个熟面团基料的所有样品产生的结果均低于检测极限,只有一个熟面团样品的面筋测试呈阳性,但仍低于腹腔食用者的警告水平(<20 ppm)。在接受调查的餐厅中宣传的无麸质披萨可被视为无麸质食用的安全选择。注意并遵守良好的生产规范,这是获得餐厅无麸质认证的必要条件,对最终产品具有积极作用。

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