CeRPTA develops new gluten-free bread

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Omschrijving
Researchers at the Food Technology Plant Special Research Centre (CeRPTA) have for the first time developed a completely gluten-free bread that is of a much higher quality than products currently available for coeliacs. The product was 100% successful in the tests carried out. The resulting product has an increased nutritional value, a longer useful life and a similar texture to traditional bread.

Coeliac disease is the permanent intolerance of gluten, forcing sufferers to follow a strictly gluten-free diet for their whole life. Gluten is a protein contained in certain cereals such as wheat, rye, barley, triticale (hybrid of wheat and rye) and possibly oats. Eating gluten produces atrophy to the villi in the intestine. Food is not absorbed, causing an inflammatory reaction. It affects genetically predisposed individuals, including children and adults.

It currently affects approximately 1% of the population. The number of coeliacs is growing rapidly, thus significantly increasing the number of consumers of gluten-free products.

 

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Categorie: glutenvrij

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