Article

Production of Flours with Reduced Epitope Content Using Milling Technology

2016-07-01

Abstract excerpt

Epitopes on the α-gliadins are known to give rise to immune responses that may lead to the development of celiac disease in genetically predisposed individuals. The reduction of epitope levels in wheat-based products would likely benefit this group of consumers and also consumers with non-celiac gluten sensitivity. Conventional breeding of wheats with lowered epitope levels will take time, but in this study we sho...

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Identifiers and source

Literature Corpus work: 8601b69f-0725-5337-a92e-194c35b3062e
DOI: 10.1094/cchem-10-15-0208-r

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