GLUTEN FREE BREAD

Key words: Gluten, Gliadine, Wheat genome, Wheat gene modifications

Many celiac patients find gluten free diet not tasty and difficult to follow rigorously. It is therefore auspicable to develop new gluten-free food products which taste better, including bread. Several attempts of gene modifications in order to eliminate allergic peptides from wheat have been made but unfortunately they did not lead to any significant result, given the complexity of wheat genome and the presence of a high number of toxic peptides. Ongoing experiments which genetically combine a non-allergic cereal (rice) with those wheat proteins which are necessary for the baking process, represent a new potential winning approach.