Effects of gluten on health: Pseudocereals as gluten substitutes

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dc.contributor.authorBayrakci, Ipek
dc.contributor.authorAktar, Tugba
dc.date.accessioned2026-01-24T12:20:57Z
dc.date.available2026-01-24T12:20:57Z
dc.date.issued2024
dc.departmentAlanya Alaaddin Keykubat Üniversitesi
dc.description.abstractThis chapter discusses the role of carbohydrates in nutrition, with particular emphasis on grains and their importance as a source of protein, fiber, and micronutrients. It also explores the negative effects that gluten, a storage protein found in grains, can have on some individuals, leading to disorders such as celiac disease, wheat ataxia, wheat allergy, and dermatitis herpetiformis. The primary treatment for such conditions is to remove gluten from the diet, but this can lead to a reduction in fiber intake and an increase in fat intake. The chapter then looks at the important role gluten plays in dough rheology, particularly in baking, and considers the challenges faced by those who must follow a gluten-free diet. Finally, it examines the potential of pseudocereals such as quinoa, amaranth, and buckwheat as substitutes for gluten-containing grains with their potential usage in the food industry and daily nutrition routines. © 2024, IGI Global. All rights reserved.
dc.identifier.doi10.4018/979-8-3693-0819-6.ch013
dc.identifier.endpage343
dc.identifier.isbn9798369308196
dc.identifier.isbn9798369308202
dc.identifier.scopus2-s2.0-85193673026
dc.identifier.scopusqualityN/A
dc.identifier.startpage318
dc.identifier.urihttps://doi.org/10.4018/979-8-3693-0819-6.ch013
dc.identifier.urihttps://hdl.handle.net/20.500.12868/4719
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherIGI Global
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20260121
dc.titleEffects of gluten on health: Pseudocereals as gluten substitutes
dc.typeBook Chapter

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