by Playfuls Staff |
20th December 2006
Spanish scientists have developed the first high-quality, gluten-free bread for people with celiac [more] disease.
Researchers at the University of Barcelona's Food Technology Plant Special Research Center say the bread has an increased nutritional value, a longer useful life and a similar texture to traditional bread.
Those suffering celiac disease cannot tolerate gluten, a common protein found in cereals such as wheat, rye, barley and possibly oats. Eating gluten for such people prevents food absorption in their intestines, causing an inflammatory reaction.
The researchers' goal was to develop gluten-free bread with a similar taste and texture to bread made with wheat flour.
They say they created a 100 percent gluten-free product with a pleasant taste and texture and of high quality that can be enjoyed by the general population, as well as those with celiac disease.
© 2006 UPI
