Some individuals need a gluten-restrictive diet in order to avoid the effects of the celiac disease, caused by the intolerance to gliadins. Gluten-free products require a gluten replacement to provide structure and gas-retaining properties in the dough. Fats and oils, in particular, enable to establish physical and chemical interactions with the other ingredients improving baking performance. The aim of this paper was to evaluate the lipid fraction quality of some gluten-free products. The analysis of the extracted lipids showed a high oxidative degradation that is dangerous in consideration that celiac people require a continuous consumption of these foods.
Valutazione della frazione lipidica di prodotti da forno privi di glutine
CAPONIO, Francesco;CLODOVEO, MARIA LISA;SUMMO, CARMINE;
2007-01-01
Abstract
Some individuals need a gluten-restrictive diet in order to avoid the effects of the celiac disease, caused by the intolerance to gliadins. Gluten-free products require a gluten replacement to provide structure and gas-retaining properties in the dough. Fats and oils, in particular, enable to establish physical and chemical interactions with the other ingredients improving baking performance. The aim of this paper was to evaluate the lipid fraction quality of some gluten-free products. The analysis of the extracted lipids showed a high oxidative degradation that is dangerous in consideration that celiac people require a continuous consumption of these foods.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
