Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies

Abstract

Wheat flour cannot be tolerated by those who suffer allergies to gluten. Human pathologies associated with grain proteins have increased worldwide in recent years, and the only effective treatment available is a lifelong gluten-free diet, which is complicated to follow and detrimental to gut health. This manuscript describes the development of wheat bread potentially suitable for celiac patients and other gluten-intolerant individuals. We have made bread using wheat flour with very low content of the specific gluten proteins (near gliadin-free) that are the causal agents for pathologies such as celiac disease. Loaves were compared with normal wheat breads and rice bread. Organoleptic, nutritional, and immunotoxic properties were studied. The reduced-gliadin breads showed baking and sensory properties, and overall acceptance, similar to those of normal flour, but with up to 97% lower gliadin content. Moreover, the low-gliadin flour has improved nutritional properties since its lysine content is significantly higher than that of normal flour. Conservative estimates indicate that celiac patients could safely consume 67 grams of bread per day that is made with low-gliadin flour. However, additional studies, such as feeding trials with gluten-intolerant patients, are still needed in order to determine whether or not the product can be consumed by the general celiac population, as well as the actual tolerated amount that can be safely ingested. The results presented here offer a major opportunity to improve the quality of life for millions of sufferers of gluten intolerance throughout the world.

Recent developments in gluten-free bread baking approaches: a review

“…Bread prepared with low-gliadin flour presented higher lysine content and final bread quality, similar to normal bread. Whereas bread volume showed a reduction between about 20% and 30% compared to control (Gil-Humanes et al, 2014). Details about these investigations can be found in the review of Rosell et al (2014).…”

Current and novel therapeutic strategies in celiac disease

“…Gil-Humanes et al described the development of wheat bread from flour with very low content of the specific gluten proteins (near gliadin-free) potentially suitable for celiac patients and other gluten-intolerant individuals (44). These breads showed baking and sensory properties, and overall acceptance similar to those of normal flour.…”

Gluten‐free bakery and pasta products: prevalence and quality improvement

“…() reported that major reductions in the α‐gliadins do not cause major differences in flour functionality with only a slightly detrimental effect in microbaking tests. Alteration of protein structure has also been achieved through genetic manipulation of specific gluten proteins to reduce the gluten immunoresponse (Gil‐Humanes et al ., ) by reducing the gliadin content by up to 97%. The transgenesis technological properties of doughs prepared from the low‐gliadin lines might be applied to other nontoxic cereals, as raw material to produce GF products (Gil‐Humanes et al ., ).…”