glutenreductie
Glutenreductie refers to the process of reducing the gluten content in food products, primarily to accommodate individuals with gluten sensitivities or celiac disease. Gluten is a group of proteins found in wheat, barley, rye, and their derivatives, which provides elastic properties to dough and contributes to the texture of baked goods. In gluten-reduced products, the aim is to lower the gluten levels while maintaining desirable sensory and functional qualities.
The motivation for glutenreductie stems from the increasing prevalence of gluten-related disorders. Celiac disease is an
Methods for glutenreductie include selective breeding of wheat varieties with lower gluten content, enzymatic treatment to
It is important to note that glutenreductie does not always mean gluten-free; products labeled as "gluten-reduced"
Research continues into enhanced gluten reduction technologies to improve the safety and sensory qualities of such
Overall, glutenreductie is a growing area within food science aimed at making wheat-based products accessible to