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Celiac disease is a bowel disease that affects people when they ingest gluten prepared. The diagnosis of celiac disease and the incidence is increasing worldwide, is estimated at 0.5 to 2.0% in Western countries.
Celiac disease must bear a gluten-free diet. This does not eat, not products containing wheat gluten, crops such as rye, barley and oats.
The Codex Alimentarius and the World Health OrganizationFAO distinguishes gluten-free foods as those containing ingredients with a gluten content below 20 ppm, or those that have been made with a gluten level of less than 20 ppm gluten in the transformation. In Australia, gluten less than 5 ppm and less than 20 ppm gluten is considered low. Products with low gluten, less than 20 ppm can be safely tolerated by celiac disease is (as approved by the Coeliac Society of Australia).
a research group in Italyrecently published their results show they are able to reduce the yogurt in the levels of gluten in the bread with the help of bacteria lactobacilli, as these bacteria in food production food. In addition to this group of lactobacilli fungal protease used in combination with lactic acid bacteria to ferment and distribution of gluten. \
After fermentation, the residual concentration of gluten in the dough 12 ppm albumin, globulins and gliadins were completelybroken, while some 20% of glutenins persisted. None of the proteins extracted from the bread could trigger a cellular immune response. Machinery for food sourdough lactobacilli and fungal proteases may be a new and improved elimination of gluten bread.
This is great news for celiacs can eat bread without wheat gluten.
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