Colloidal Protein Particles Can Be Used to Develop a Gluten-free Bread

摘要

Gluten intolerance is a well-known disorder that affects almost 1% of the population (9). The demand for high-quality gluten-free products is increasing because the only means of managing gluten intolerance is to follow a gluten-free diet. This explains industrial as well as scientific interest in methods to replace gluten in a broad range of products. Bread is an example of an important product in which gluten must be replaced for consumers with gluten intolerance.