Resumen

SCIARINI, L.S; STEFFOLANI, M.E  y  LEON, A.E. El rol del gluten en la panificación y el desafío de prescindir de su aporte en la elaboración de pan. Agriscientia [online]. 2016, vol.33, n.2, pp.61-74. ISSN 1668-298X.

Celiac disease is an immunomodulated chronic enteropathy triggered by gluten ingestion in genetically susceptible patients. The interaction between genetic and environmental factors leads to an intolerance toward some proteins present in certain cereals. Recently, the worldwide prevalence of this disease has been estimated in 1%, with an important variation among different countries. Nowadays, the only effective treatment for the disease consists in a lifelong gluten-free diet. Gluten is a protein network formed when four and water are mixed (energy input), and is composed of two main protein fractions: prolamins and glutenins. This protein network is a leading factor determining the quality of most traditional baked products; therefore, obtaining these products without this network is a major challenge for food scientists and technologists. Protein polymerization -other than gluten- has shown limited results in replacing the gluten network; hence, a different approach was adopted, focusing on the study of interactions among different raw components as a key factor in gluten-free products development. With this approach, better results were obtained when using cassava starch and active soy flour, due to specific interactions established between both components.

Palabras clave : Gluten; Celiac disease; Prolamins; Gluten-free; Breadmaking.

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