Re: CeRPTA develops new gluten-free bread -Try Breads by

[Guest guest]

I recently tried Breads by mixes. Wonderful gluten free bread, decent

fiber, options that are rice, egg, corn and diary free. A good " pumpkin bread "

mix that I modified into apple cinnamon cake by adding applesauce and

cinnamon instead of pumpkin.

Check them out at _www.glutenevolutions.com_

(http://www.glutenevolutions.com)

Jan Patenaude, RD

In a message dated 12/20/2006 6:35:16 A.M. Mountain Standard Time,

fivestar@... writes:

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Public release date: 19-Dec-2006

_http://www.eurekalehttp://www.http://wwhttp://www.euhttp://wwwhtt_

(http://www.eurekalert.org/pub_releases/2006-12/uadb-cdn121906.php)

Contact: Lucas Santos

_lucas.santoslucas (DOT) _ (mailto:lucas.santos@...)

34-935-813-301

Universitat Autonoma de Barcelona

CeRPTA develops new gluten-free bread

Researchers at the Food Technology Plant Special Research Centre

(CeRPTA) have for the first time developed a completely gluten-free

bread that is of a much higher quality than products currently available

for coeliacs. The product was 100% successful in the tests carried out.

The resulting product has an increased nutritional value, a longer

useful life and a similar texture to traditional bread.

Coeliac disease is the permanent intolerance of gluten, forcing

sufferers to follow a strictly gluten-free diet for their whole life.

Gluten is a protein contained in certain cereals such as wheat, rye,

barley, triticale (hybrid of wheat and rye) and possibly oats. Eating

gluten produces atrophy to the villi in the intestine. Food is not

absorbed, causing an inflammatory reaction. It affects genetically

predisposed individuals, including children and adults.

It currently affects approximately 1% of the population. The number of

coeliacs is growing rapidly, thus significantly increasing the number of

consumers of gluten-free products.

The products are constantly improving, but coeliacs must continue

adapting to a different taste that is not always pleasant. The work of

the CeRPTA researchers aims to improve existing products, taking into

account the growing needs of the direct and indirect coeliac population.

The aim was to develop a type of bread suitable for coeliacs with a

similar taste and similar texture to bread made with wheat flour -- that

is, a spongy centre and a " normal " volume -- as well as a unique taste

that makes it stand out from existing products.

The researchers have focused on two areas: firstly, on producing a 100%

gluten-free, high-quality product, and secondly, on the more demanding

task of developing a 100% gluten-free product made entirely with plant

products. The objective is to meet the needs of consumers with allergies

to lactose and eggs.

This method allows modifications to be made and makes it possible, in

the short-term future, to develop more similar products, providing

coeliacs with the same choices of food as people without the disease.

The researchers have produced a 100% gluten-free product to meet these

needs. The bread has a pleasant taste and texture and is of

high-quality. It was produced with primary materials that are 100%

gluten-free, is highly nutritional, and can be enjoyed both by coeliacs

and by the general population.

--

ne Holden, MS, RD < _fivestar@nutritionufivestar@nutfiv_

(mailto:fivestar@...) >

" Ask the Parkinson Dietitian " _http://www.parkinsohttp:/_

(http://www.parkinson.org/)

" Eat well, stay well with Parkinson's disease "

" Parkinson's disease: Guidelines for Medical Nutrition Therapy "

_http://www.nutritiohttp://www.nuthttp_

(http://www.nutritionucanlivewith.com/)

Jan Patenaude, RD

Director of Medical Nutrition

Signet Diagnostic Corporation

_www.nowleap.com_ (http://www.nowleap.com/)

(Mountain Time)

(toll free)

Fax:

DineRight4@...

Mediator Release Testing and LEAP Diet Protocol for Irritable Bowel

Syndrome, Migraine, Fibromyalgia and more, caused by food sensitivity

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