Management Sciences

Bread Making and Consumption Habits in the Gluten-free Diet


Copyright (c) 2018 by the authors

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How To Cite
Selected Style: APA
Csapóné Riskó, T., & Péntek, Ádám. (2018). Bread Making and Consumption Habits in the Gluten-free Diet. International Journal of Engineering and Management Sciences, 3(4), 252-262.

Celiac disease is a genetic autoimmune disorder characterized by sensitivity to gluten. Gluten is a protein found in many grain products (wheat, rye, barley and oat). When a person with celiac disease consumes gluten, his/her immune system perceives the gluten to be a harmful substance and reacts negatively. The only treatment for people with celiac disease is lifelong adherence to a gluten-free diet. Bread is a basic and frequently consumed food made from basically gluten-containing grains. Bread plays essential role in the Hungarian dining habits, thus bread consumption in the gluten-free diet is a challenging question. The aim of our empirical research was to investigate the gluten-free bread making and consumption habits of people following a gluten-free diet.

Database Logos