N Mollakhalili Meybodi - Research Center for Molecular Identification of Food Hazards, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
M.A Mohammadifar - Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
E Feizollahi - Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Celiac disease is the inability of the small intestine to tolerate some cereal prolamin with sequence specific oligopeptide. Wheat gliadin, rye secalins and barley hordenine are the main proteins involved in the disease mechanisms and may provoke an inflammatory process to damage the small intestine. There are different methods to overcome the problems for such patients; one of them is using gluten-free diet. Bread has the main rolein the human diet and gluten is its main structure forming component. Gluten-free breads are produced by either cereals like wheat, barley and rye with removed prolamin or no prolamin containing ingredients. Considering the fact that gluten is the main protein in the formation of dough viscoelastic network, which is necessary to create the high quality bread, the aim of this review article is studying different factors with ability to improve quality of gluten-free bread produced for consumption of the vulnerable persons

Diet، Gluten-Free، Bread، Food Quality، Celiac Disease