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      Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread

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          Abstract

          Effect of dairy proteins on gluten-free dough behavior, and nutritional and technological properties of gluten-free bread was evaluated. Experimental doughs, containing dairy powders, showed low consistency. Obtained gluten-free breads were rich in proteins, and, regarding the energy value delivered by proteins, they could be considered as a source of proteins or high in proteins. Applied dairy proteins affected the technological properties of experimental breads causing a significant ( p < 0.05) increase of the specific volume, crust darkening, and crumb lightness, depending on the dairy supplementation level, rather than the protein type. Dairy proteins incorporated at a 12% level, significantly ( p < 0.05) decreased the hardness; nevertheless, the highest amount of proteins tested led to the opposite effect. These results indicate that milk proteins tested could be successfully added to gluten-free bread with beneficial effects on technological and nutritional properties.

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          Prevalence of celiac disease in at-risk and not-at-risk groups in the United States: a large multicenter study.

          Alessio Fasano, Irene Berti, Tania Gerarduzzi … (2003)
          Celiac disease (CD) is an immune-mediated enteropathic condition triggered in genetically susceptible individuals by the ingestion of gluten. Although common in Europe, CD is thought to be rare in the United States, where there are no large epidemiologic studies of its prevalence. The aim of this study was to determine the prevalence of CD in at-risk and not-at-risk groups in the United States. Serum antigliadin antibodies and anti-endomysial antibodies (EMA) were measured. In EMA-positive subjects, human tissue transglutaminase IgA antibodies and CD-associated human leukocyte antigen DQ2/DQ8 haplotypes were determined. Intestinal biopsy was recommended and performed whenever possible for all EMA-positive subjects. A total of 13 145 subjects were screened: 4508 first-degree and 1275 second-degree relatives of patients with biopsy-proven CD, 3236 symptomatic patients (with either gastrointestinal symptoms or a disorder associated with CD), and 4126 not-at-risk individuals. In at-risk groups, the prevalence of CD was 1:22 in first-degree relatives, 1:39 in second-degree relatives, and 1:56 in symptomatic patients. The overall prevalence of CD in not-at-risk groups was 1:133. All the EMA-positive subjects who underwent intestinal biopsy had lesions consistent with CD. Our results suggest that CD occurs frequently not only in patients with gastrointestinal symptoms, but also in first- and second-degree relatives and patients with numerous common disorders even in the absence of gastrointestinal symptoms. The prevalence of CD in symptomatic patients and not-at-risk subjects was similar to that reported in Europe. Celiac disease appears to be a more common but neglected disorder than has generally been recognized in the United States.
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            Functional properties of soy proteins

            John Kinsella (1979)
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              CERTAIN FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL PRODUCTS

              E. HUMBERT, F W Sosulski, M. LIN (1974)
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                Author and article information

                Journal
                Journal ID (nlm-ta): Nutrients
                Journal ID (iso-abbrev): Nutrients
                Journal ID (publisher-id): nutrients
                Title: Nutrients
                Publisher: MDPI
                ISSN (Electronic): 2072-6643
                Publication date (Electronic): 14 November 2013
                Publication date Collection: November 2013
                Volume: 5
                Issue: 11
                Pages: 4503-4520
                Affiliations
                [1 ]Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima St., 10, Olsztyn 10-748, Poland; E-Mail: n.baczek@ 123456pan.olsztyn.pl
                [2 ]Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av Agustin Escardino 7, Paterna, Valencia 46980, Spain; E-Mail: crosell@ 123456iata.csic.es
                Author notes
                [* ] Author to whom correspondence should be addressed; E-Mail: u.krupa-kozak@ 123456pan.olsztyn.pl ; Tel.: +48-89-5234-618; Fax: +48-89-5240-124.
                Article
                Publisher ID: nutrients-05-04503
                DOI: 10.3390/nu5114503
                PMC ID: 3847745
                PubMed ID: 24241213
                SO-VID: 3b5c05ec-e9ca-4364-8364-d5e2990be4ef
                Copyright © © 2013 by the authors; licensee MDPI, Basel, Switzerland.
                License:

                This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license ( http://creativecommons.org/licenses/by/3.0/).

                History
                Date received : 29 August 2013
                Date revision received : 29 October 2013
                Date accepted : 04 November 2013
                Categories
                Subject: Article

                ScienceOpen disciplines: Nutrition & Dietetics
                Keywords: dough consistency,dairy proteins,nutritional value,technological properties,celiac disease,gluten-free bread
                Data availability:
                ScienceOpen disciplines: Nutrition & Dietetics
                Keywords: dough consistency, dairy proteins, nutritional value, technological properties, celiac disease, gluten-free bread

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