… While wheat-containing bread is one of our major sources of gluten (each slice of bread
contains approximately 4 g of gluten), there is some evidence that exposure to gluten may be …

… a concise account of wheat gluten, focusing on … gluten-related disorders. It includes
descriptions of the biological role of the gluten proteins, the structures and relationships of gluten …

Gluten proteins play a key role in determining the unique baking quality of wheat by conferring
water absorption capacity, cohesivity, viscosity and elasticity on dough. Gluten … gluten …

… eliminating gluten from the diet increases health and helps with weight loss, or even that
gluten … to ingestion of gluten or gluten-containing cereals, namely nonceliac gluten sensitivity (…

Non-celiac gluten sensitivity (NCGS) is a syndrome characterized by intestinal and extraintestinal
symptoms related to the ingestion of gluten-containing food in subjects who are not …

… Among gluten-related disorders, gluten sensitivity is an emerging entity that is … of gluten.
Symptoms improve or disappear when gluten is withdrawn from the diet, and recur if gluten is …

… Good-quality gluten-free bread can only be produced if a range of flours and polymeric … of
gluten, are included in the gluten-free formulation. It is recommended to use a range of gluten-…

… The past five decades have seen the rise of gluten as a commodity in … gluten, plus the
controlled drying of the gluten so as to retain its functional properties. The resulting Vital Dry Gluten …

… The gluten-free diet is the treatment of coeliac disease but is also widely consumed … avoiding
gluten do not have undetected coeliac disease. Gluten containing food contains both gluten …

… -intestinal symptoms related to the ingestion of gluten-containing food, in subjects that are
… from other gluten related disorders. Recent studies raised the possibility that, beside gluten, …

… report problems caused by wheat and/or gluten ingestion, even though they do not have …
on a gluten-free diet. This clinical condition has been named non-celiac gluten sensitivity (…

… coeliac disease, dermatitis herpetiformis, and gluten ataxia; allergic sensitivities including
… gluten sensitivity. The presented overview summarizes our current knowledge of gluten …

… Gluten free-diet remains the cornerstone treatment for celiac patients. Therefore the absence
of gluten in natural and processed foods represents a key aspect of food safety of the gluten…

… However, it is not clear why in addition to gluten yield, gluten … in gluten properties observed
by studying gluten properties and the glutenin macropolymer (GMP) fraction of the gluten in …

Gluten is one of the most abundant and widely distributed components of food in many areas.
It can be included in wheat, barley, rye, and grains such as oats, barley, spelt, kamut, and …

… combination of naturally occurring gluten-free (GF… gluten-containing cereals (eg wheat, rye,
barley) or ingredients from such cereals that have been specially processed to remove gluten…

… various names, including gluten sensitivity; gluten hypersensitivity; nonceliac gluten intolerance;
and our preferred term, nonceliac gluten sensitivity. Nonceliac gluten sensitivity can be …

Much of the knowledge from polymer science studies can be usefully applied to increase
understanding of the properties of gluten and how they are related to composition. Low …

… Overall, every gluten-free product was more expensive than their wheat-based counterpart
(… that gluten-free foods have poor availability and are more expensive than their gluten-…

… C, Specific undigested gluten fragments bind to CXCR3 receptor with subsequent release …
of gluten fragments. D, In genetically susceptible individuals, the presence of gluten fragments …