Contents -- Preface -- Gluten-Free Bread: Economic, -- Nutritional and Technological Aspects -- Abstract -- 1. Introduction -- 2. The Importance of Bread in the Diet -- 3. Theories Regarding the Formation of Gluten -- 3.1. Sulfahydryl-Disulfide Bonds Hypothesis -- 3.2. Sulfahydryl-Disulfide Biosynthesized Concatenation Hypothesis -- 3.3. Secondary Bonding Aggregation Forces Hypothesis -- 3.4. Secondary Bonding Aggregation and Disulfide Bridging Hypothesis -- 4. Celiac Disease -- 5. Gluten-Free Bread -- 5.1. Additives and Ingredients Used in the Production of Gluten-Free Bread -- 5.2. Main Studies Focused on the Development of Gluten-Free Bread -- 5.2.1. Genetic -- 5.2.2. Enzyme -- 5.2.3. Protein -- 5.2.4. Other Research -- 6. Future Prospects -- Conclusion -- References -- Impact of Nitrogen and Sulfur -- Fertilization on Gluten Composition, and Baking Quality of Wheat -- Abstract -- Introduction -- Gluten Protein Composition and Synthesis -- The Role of Nitrogen Fertilization in Gluten Formation and the Resulting Baking Quality -- Assimilation and Translocation of Nitrogen Within the Wheat Plant -- Nitrogen Fertilization Increases the Amount of Gluten Proteins. is This All We Know? -- Nitrogen Fertilization Increases Baking Quality, But the Question is How? -- Influence of S Fertilization on Gluten Composition and Baking Quality -- Assimilation and Translocation of Sulfur Within the Wheat Plant -- Does Sulfur Fertilization Increase Gluten Proteins as it Has Been Reported for Nitrogen Fertilization? -- Is There a Potential to Increase Baking Quality Further by Adequate Sulfur Fertilization? -- The Way that Nitrogen and Sulfur Interact in -- Gluten Composition -- Acknowledgments -- References -- Functional Gluten Alternatives -- Abstract -- Introduction -- Materials and Methods -- Materials -- Methods.

Determination Of Optimal Gluten-Free Blend Using Mixolab -- Determination Of Properties Of Optimal Gluten-Free Blends -- Electrophoresis -- Scanning Electron Microscopy (SEM) -- Bread Formulations -- Cookie Formulations -- Dynamic Oscillatory Measurements -- Textural Measurements and Sensory Evaluation of the Final Product -- Statistical Analysis -- Results and Discussion -- Mixolab Assessment and Characterization of Optimal Gluten-Free Blends -- Electrophoresis -- Scanning Electron Microscopy -- The Properties of Gluten-Free Products -- Rheological Properties of Gluten-Free Bread -- Textural and Sensory Analysis of Gluten-Free Bread -- Rheological Properties of Gluten-Free Cookies -- Textural and Sensory Analysis of Gluten-Free Cookies -- Conclusion -- References -- Chiaroscuro of Standardization for Gluten-Free Foods Labeling and Gluten Quantitation Methods -- Abstract -- Introduction -- Gluten Proteins and Celiac Disease -- Sources of Gluten-Free Foodstuffs Cross-Contamination -- Gluten as Additive in Some Non-Wheat Foodstuffs -- Regulation of Labeling of Gluten-Free Products -- Methods for Gluten Quantitation -- Immunological Methods -- Non Immunological Methods -- Chiaroscuro of Methods for Gluten Quantification -- Trends in Gluten Content Measurement -- Conclusion -- Acknowledgment -- References -- Effect of Heat on Gluten -- Abstract -- Introduction -- Effect of Heat on Gluten Rheological Properties -- Gliadins -- Glutenins -- Effect of Heat on the Biochemical Properties of Gluten -- SH Groups and SS Bonds -- Hydrophobicity -- Polypeptide Composition and Conformation -- Conclusion -- References -- Modern Concepts Pathogenesis of Celiac Disease: From Gluten to Autoimmunity -- Abstract -- Introduction -- Causation -- Triggers -- Genetic Susceptibility -- Environmental Cofactors -- Autoimmune Features of Celiac Disease -- Autoantibodies.

Autoreactive Intraepithelial Lymphocytes -- Pathophysiology -- Epithelial Translocation of Gluten Peptides and Enterocyte Processing of Gliadin Epitopes -- Modification and Presentation of Gluten Peptides: -- The Role of Tissue Transglutaminase -- Effector Mechanisms -- Gluten and the Adaptive Immune Response -- Gluten and the Innate Immune Response -- Future Directions: An Alternative to the -- Gluten-Free Diet? -- Conclusion -- References -- Emulsion Properties of Different Protein Fractions from Hydrolyzed Wheat Gluten -- Abstract -- Introduction -- Material and Methods -- Preparation of Hydrolyzates -- Hydrolysis Reaction Progress -- Preparation of Fractions at Different pH -- Emulsion Formation -- Emulsion Capacity (EC) -- Emulsion Stability -- Creaming /Clarification Kinetics -- Coalescence Kinetics -- Statistical Analysis -- Results And Discussion -- 1. Degree of Hydrolysis for Thermal Treated Gluten (TTG) Hydrolyzates -- 2. Evaluation of the Capacity of Forming and Stabilizing Emulsions -- 2.1. Emulsion Capacity (EC) -- 2.2. Emulsion Stability -- Analysis of Emulsion Creaming Rate (CR) -- Analysis of Emulsions Coalescence -- Conclusions -- Acknowledgment -- References -- Techno-functional Properties from Hydrolyzed Wheat Gluten Fractions* -- Abstract -- Introduction -- Material and Methods -- Preparation of Hydrolysates -- Hydrolysis Reaction Progress -- Preparation of Fractions at Different pH -- Characterization of Soluble Fractions at Different pH of Thermally Treated Gluten (TTG) and Hydrolysates -- Reverse Phase HPLC (RP-HPLC) of the Extracts -- Determination of Free Amine Group Content -- Estimation of Peptide Chain Length (PCL) -- Determination of Thiol Groups and Disulphide Bonds -- Foaming Properties -- Statistical Analysis -- Results and Discussion -- Thermal Treated Gluten (TTG) Hydrolysis.

Solubility and Reverse Phase HPLC (RP-HPLC) of the Extracts -- Extract Free Amino Group Content -- Average Peptide Chain Length -- Thiol Groups and Disulphide Bonds Content -- Relationship Among Integrated Areas of RP-HPLC Chromatograms (HH, MH, LH) and PCL from Extracts -- Evaluation of Foaming Capacity and Stability -- Analysis of the Rate of Liquid Incorporation to the Foam (Ri) -- a. Analysis of pH 4 Extracts -- b. Analysis at pH 6.5 -- c. Analysis at pH 9 -- Analysis of Maximum Volume of Liquid Incorporated to the Foam (Vmax) -- Analysis of Foam Stability -- Analysis of Half-drainage of the Liquid (t1/2) -- a. Analysis of pH 4 Extracts -- b. Analysis of pH 6.5 Extracts -- c. Analysis of pH 9 Extracts -- Analysis of the Initial rate of Liquid Drainage (V0dren) -- Relationship among Indexes (RI, t1/2, Vmax y V0dren) -- Conclusion -- Acknowledgment -- References -- Gluten-Free Diet in Children and Adolescents with Celiac Disease* -- University of Milan, Luigi Sacco Hospital, Italy -- Abstract -- Dietary instruction -- Oats -- Compliance to GFD and Quality of Life -- Threshold of Gluten -- Nutritional Imbalance in CD and the GFD -- The Glycemic Index (GI) -- Future Therapeutic Options -- References -- Index -- Blank Page.