Water plays a key role in dough formulation and bread quality. Particularly in GLUTEN-FREE doughscontaining hydrocolloids, water is important in regulating the solubility of the components, dough consistency and resulting bread texture and quality. Therefore, the texture and quality of GLUTEN-FREE bread is strongly influenced by the selection of its ingredients, especially the amount of water. The purpose of this study was to investigate the effect of adding different amounts of water in 6 levels (80, 90, 100, 110, 120 and 130%) on the rheological properties of the dough (extrusion test and leavening properties), technological properties (volume, baking loss, porosity, firmness and shelf-life) and the sensory properties of GLUTEN-FREE bread. Rheology results showed that by increasing the amount of water from 80 to 130%, the consistency of the dough decreased and the leavening ability of the dough was improved. An increase in the amount of water up to 130% increased the amount of bread specific volume from1. 86 to3. 14mL/g. In terms crumb structure, an increase in the amount of water up to 130% increased crumb porosity. Bread firmness (24 h after baking) decreased from 0. 325 N to 0. 273 N by increasing the amount of water. The results showed that samples containing high amounts of water (120 and 130%) were more susceptible to moldgrowth than those with low water content (80 and 90%). Sensory results showed that increasing the amount of water from 80 to 130% improved sensory characteristics such as bread volume, porosity and firmness, and increased the overall acceptance of samples. Overall, samples containing 120 and 130%water in formulation, received the highest overall acceptance scores.

Introduction: Celiac disease is an immune-mediated enteropathy triggered by the ingestion of gluten in susceptible patients (Kennedy et al., 2000). The reaction of celiac patients to gluten leads to the malabsorption of several main nutrients such as folic acid, iron, soluble vitamins, etc. Gluten is the main structural forming protein in baked products which cause the elasticity, cohesiveness and viscosity characteristics of dough. Gluten eliminatiom and its replacement with other protein causes technological problems like poor quality mouthfeel, crumbly structure, and a quick staling (Miñ arro et al., 2012). Therefore, a redesign of the GLUTEN-FREE bakery goods is necessary for obtaining products with suitable qualitative properties and nutritional composition. Therefore, to overcome these technological problems, several additives have been employed to mimic gluten properties. Emulsifiers are used in the baking industry because of their ability to interact with different flour components and other dough ingredients, which causes the softer crumbs (Khatami et al., 2015). Hydrocolloids have positive effects on crumb structure, taste, global acceptability and shelf life. Rice and oak flour also has been used to prepare GLUTEN-FREE bakery products, such as bread and cake. Rice is naturally GLUTEN-FREE and contains proteins that are known to be nutritious and hypoallergenic (Gadallah et al., 2017). The compounds in free gluten oak flour also increase the porosity of product and the consistency of the dough during mixing. This research has developed a cup cake formulation which contains sage seed, guar gum and DATEM based on rice and oak Flour using Response Surface Methodology. Material and Methods: The purpose of the present study is to prepare an optimal formulation of GLUTEN-FREE cup cake based on different ratio of oak flour to rice flour (10: 50 ratio). In this regard, the effect of equal ratio of hydrocolloids Sage seed and Guar (%0 to 6) and DATEM (%0 to 1) on quality properties of product, including moisture, porosity, density and texture characteristics (firmness, springiness and cohesiveness) were evaluated and modeled using Response Surface Methodology. To compare the control cupcake with optimum samples, chemical and physical analysis, Ash, color (crust and crum) and sensory characteristics were performed to introduce the best products with high nutritional quality, favorable textural features, and reasonable price. Results and discussion: According to the results, by increasing the ratio of oak flour to rice flour and also enhancing the hydrocolloid concentrations, the density of samples were increased. Fiber in oak flour increased water absorption and delayed gelatinization of starch, which caused a large amount of air bubbles leave the dough before setting the cake texture. The higher concentration of hydrocolloids also prevented the expansion of air bubbles in dough due to higher viscosity and increased the density of sample. The porosity of cake texture was due to stability of gas cells in dough. The porosity was reduced in high concentration of oak flour and hydrocolloids due increasing dough viscosity and non-uniform distribution of gas bubbles. However, emulsifier at suitable concentration reduced the interfacial tension of the liquid phase of the dough. Therefore, the air bubbles can distribute constantly in dough and suitable porosity in cake was created. The effect of Independent variables (ratio of oak flour to rice flour, amount of hydrocolloids and emulsifier) on textural characteristics of GLUTEN-FREE cake showed that by increasing the ratio of oak flour to rice flour and the amount of Sage seed and Guar, the hardness and cohesion of tissue was increased. This is due to the presence of insoluble fibers of oak flour. Furthermore, by increasing the hydrocolloid concentration, the viscosity was increased and the cell wall of the gases was gotten strengthened, which resulted an increase in tissue hardness. On the other hand, water absorbability and gel-like network of hydrocolloid improved the elasticity and cohesiveness of the tissue. Suitable concentration of DATEM improved textural properties of GLUTEN-FREE cake. Based on the results, 2 formulations were considered as the best. The level of oak flour to rice flour in the first and second optimal samples were respectively 16. 67% and 27. 76%, while the amount of hydrocolloid and DATEM were 0. 1% and 0. 83% in both samples. Textural hardness of control sample was more than optimal samples during storage. The presence of emulsifier and gums in the GLUTEN-FREE cakes were the main factors in maintaining moisture and elasticity of texture and reducing staling of samples. Using oak flour in the sample affects the organoleptic properties of product. For example, the presence of oak flour reduces the brightness of GLUTEN-FREE cake compared to the control. Also, in the sample containing emulsifier (DATEM) and hydrocolloids, the brightness of cake crust was decreased due to the reduction of moisture removal rate. The desirability of texture in control sample was higher than optimal samples, which could be attributed to the presence of oak flour compounds such as fiber, natural pigments, and creation of new colors and odors in product. However, the presence of Sage seed, Guar and emulsifier at suitable levels improve organoleptic properties of product. In nutritional aspect, the content of Mg, P and Fe in both selected optimized samples were significantly higher than the control sample, which was due to the high nutritional value of oak flour. Conclusion: In this study, different ratio of oak to rice flour was used to produce GLUTEN-FREE cake with appropriate quality and high nutritional value. Sage seed, Guar gums and DATEM were used for improving quality of free gluten product. By considering the quality characteristics of product, two samples with different levels of oak to rice flour ratio (16. 67 and 27. 76), 0. 1% Sage seed and Guar gum and 0. 83% DATEM were introduced as appropriate levels of independent variables in this study. Investigation staling process of samples during storage was found that the use of appropriate amount of gums and emulsifier at medium level of oak flour reduce staling of product. Also, in terms of nutritional, qualitative and overall acceptance of the product, the optimized sample No. 1 (oak flour to rice flour was 16. 67%, the amount of hydrocolloid was 0. 1% and the DATEM emulsifier was 0. 83%) was selected as the best.

A GLUTEN-FREE DIET is a special type of DIET intended for people with celiac disease. The objective of this article is to report the past, present production, supply of GLUTEN-FREE products as well as their future position in our market. In the past, there were only limited GLUTEN-FREE products available and the awareness of the DIET was limited to paediatric community. There were only few raw glutenfree materials and almost all the production was created in households. Later with the introduction of targeted screening into the practice, celiac diagnosis has improved, with an increase in newly diagnosed patients who have remained life-long dependents on a GLUTEN-FREE DIET. This was associated with an increased production of GLUTEN-FREE products, referred to as weight loss DIET, with their positive effects on health. Subsequently, the GLUTEN-FREE DIET has also been voluntarily adopted by both people with other diseases and healthy individuals. In the future, the GLUTEN-FREE DIET consumption is expected to increase, due to its increased popularity in populations. In this regard, GLUTEN-FREE DIETs have been misinterpreted as a "miracle drug" that is effective on a variety of problems. The medical community will be confronting the future problems of people who are dependent on a GLUTEN-FREE DIET as well as the complications arising from the consumers of a GLUTEN-FREE DIET for no medical reasons. Compliance to the principles of a GLUTEN-FREE DIET should be maintained and should not be recommended to healthy individuals or those without relevant reasons.

Celiac disease, also known as gluten intolerance, is an autoimmune digestive disorder in genetically susceptible individuals. Currently, a totally gluten free DIET is considered as the only treatment for celiac disease, which means cutting out foods containing gluten protein from the DIET completely. Strict adherence to this regimen can be challenging as several processed foods contain hidden gluten, added as flavor enhancer or texture modifier. In addition, the high cost and unavailability of glutenfree foods have led to patient's dissatisfaction. Moreover, there are celiac disease patients who have persistent symptoms despite DIETary compliance. Emerging research have focused on discovering alternative non-DIETary treatments for this disorder. There are herbal medicines and other natural resources with anti-inflammatory activity and valuable therapeutic effects in preventing or treating inflammatory diseases. As these are effective and affordable, several studies have focused on treating different diseases using these agents. However, there are few studies evaluating the effects and potential role of naturally derived compounds in celiac disease treatment. In this review, we gathered current information in this regard; hoping our article can serve as catalysts for researchers to pay more attention to natural therapies for celiac disease.

To The Editor: I read with great interest the very interesting review article by Osman et al who addressed the issue of neurological manifestations of coeliac disease (CD), with particular emphasis on gluten ataxia and immunological injury (1). They have reviewed in detail the most relevant studies addressing the relationship of CD with cerebellar ataxia (CA) and immunopathology of enteric CD in comparison to neuronal pathology. The role of glutenfree DIET (GFD) with special emphasis on its effect on improving symptoms of ataxia was also reviewed. This topic is of great relevance since neurological manifestations can occur in about 10% of CD patients with CA, peripheral neuropathy, seizures, headache, cognitive impartment and various neuropsychiatrist disorders representing potentially extraintestinal manifestations of CD, as properly stated by the authors. Although I consider this review to be of significant interest and very up-to-date, I feel that some issues would have deserved more emphasis owing to their clinical relevance...

Background Celiac disease (CD) is a systemic autoimmune disorder due to immune response triggered by ingestion of gluten in the DIET. Treatment with lifelong GLUTEN-FREE DIET may impact negatively on the health-related quality of life and may lead to psychological disturbances. The purpose of study was to evaluate quality of life, depression and anxiety in children with celiac disease. Materials and Methods In this cross-sectional study was done between 2013 and 2014 at the Gastroenterology Outpatient Clinic (Ghaem Hospital, Mashhad-Iran), patients with serology and biopsy-proven CD, on a glutenfree DIET for at least one year, were included in this study and compared with non-celiac healthy children as controls. We used the questionnaire to investigate quality of life, anxiety and depression. Results There were statistically significant differences between the mean total anxiety (state, trait) scores and depression score in the celiac patients and control group. Correlations between state and trait anxiety and depression were statistically significant (P= 0. 01, r= 0. 35) and (P= 0. 001, r= 0. 52). Reverse correlations between quality of life of CD children and anxiety (state, trait) were statistically significant (P= 0. 001, r= 0. 51 and P= 0. 02, r= 0. 32). Mean total score of quality of life was not different in the two groups, but in the physical activity component, quality of life was better in CD patients (P=0. 008). Conclusion In current study, anxiety and depression had a significant impact on the course of celiac disease.

Background: Finding new tolerable methods in weight loss has largely been an issue of interest for specialists. Present study compared a novel method of calorie shifting DIET (CSD) with classic calorie restriction (CR) on weight loss in overweight and obese subjects.Methods: Seventy-four subjects (body mass index ³25; 37) were randomized to 4 weeks control DIET, 6 weeks CSD or CR DIETs, and 4 weeks follow-up period. CSD consisted of three phases each lasts for 2 weeks, 11 days calorie restriction which included four meals every day, and 4 h fasting between meals follow with 3 days self-selecting DIET. CR subjects receive determined low calorie DIET. Anthropometric and metabolic measures were assessed at different time points in the study.Results: Four weeks after treatment, significant weight, and fat loss started (6.02 and 5.15 kg) and continued for 1 month of follow-up (5.24 and 4.3 kg), which was correlated to the restricted energy intake (P<0.05). During three CSD phases, resting metabolic rate tended to remain unchanged. The decrease in plasma glucose, total cholesterol, and triacylglycerol were greater among subjects on the CSD DIET (P<0.05). Feeling of hunger decreased and satisfaction increased among those on the CSD DIET after 4 weeks (P<0.05).Conclusions: The CSD DIET was associated with a greater improvement in some anthropometric measures, Adherence was better among CSD subjects. Longer and larger studies are required to determine the long-term safety and efficacy of CSD DIET.