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  • Title: [Determination of alpha-gliadin content in gluten-containing and gluten-free heated food].
    Author: Meier P, Windemann H, Baumgartner E.
    Journal: Z Lebensm Unters Forsch; 1984 May; 178(5):361-5. PubMed ID: 6464556.
    Abstract:
    The amount of alpha-gliadin and whole gliadin in bread dough after heating at temperatures of 50-100 degrees C was determined by ELISA. At temperatures above 80 degrees C the amount which could be found was greatly reduced. In pasta foods containing wheat (with a max. drying temperature of 75 degrees C) alpha-gliadin could be determined totally but in wheat bread (crust and crumb) only 0.5-40% of the content in the original flour was found. The results of an analysis of "gluten-free" pasta foods on the market and the amounts of alpha-gliadin found are discussed in relation to the recommendations of the Codex alimentarius (WHO).
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