Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing.
Greco L, Gobbetti M, Auricchio R et al.
Editor’s note: Patients with celiac disease are unable to tolerate breads made from wheat, rye, and barley. Fermentation of wheat flour with lactobacilli and fungal proteases reduces the concentration of gluten, and in this article the authors report a study of the daily administration of baked goods made from this hydrolyzed form of wheat flour in patients with celiac disease.