ABSTRACT
Bread is a staple foodstuff in the diet of many societies and in many cultures it is the most frequently consumed cereal product supplying the organism with essential nutrients. Basic raw materials for the production of bread include bread fl ours made from wheat and rye grain containing a mixture of proteins (prolamins), referred to jointly as gluten, responsible for the appropriate structure and quality of dough (Blomfeldt et al. 2011). However, there is a certain group of individuals who as a result of consumption of prolamins, i.e., gliadin from wheat, secalin from rye, hordein from barley and avenin from oats, suffer from such conditions as coeliac disease (also referred to as morbus visceralis, coeliac sprue, gluten enteropathy), allergy, gluten ataxia and a newly identifi ed condition, i.e., non-celiac gluten sensitivity (Volta et al. 2013). Gliadin is the prolamin with the greatest toxic effect in individuals allergic to gluten, with the other prolamins exhibiting medium toxicity. Patients suffering from celiac disease and having no gluten tolerance, irrespective of the type of the disease and the intensity of symptoms (diarrhoea, vomiting, malnutrition), have to completely eliminate products containing the above mentioned prolamins from their diet (Hamer 2005).
