FREMGANGSMÅDE TIL AFGIFTNING AF GLUTENPROTEINER FRA KORN

The method allows to obtain gluten detoxified flours suitable for the preparation of bakery products and pasta made from wheat. With the use of the method gluten proteins undergo structural changes that do not activate in patients suffering from celiac disease, the cascade of inflammatory cytokines....

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Bibliographische Detailangaben
Hauptverfasser:	DI LUCCIA, Aldo, GIANFRANI, Carmela, LAMACCHIA, Carmela
Format:	Patent
Sprache:	dan
Schlagworte:	BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	The method allows to obtain gluten detoxified flours suitable for the preparation of bakery products and pasta made from wheat. With the use of the method gluten proteins undergo structural changes that do not activate in patients suffering from celiac disease, the cascade of inflammatory cytokines. Such structural changes, in addition, do not affect the technical properties of the flours that form the dough, therefore allowing the preparation of detoxified products, similar in taste and appearance to those commonly used in Mediterranean diet and which are intended not only for the people who suffer from intolerance to gluten, but for the whole population. The widespread use of such detoxified products in large part of the population has the purpose, in a totally innovative way, to provoke the reduction of gluten's effects in people's health and therefore to the decrease in the incidence of celiac disease.