Dough properties and baking performance of wheat are determined by the structure and quantity of gluten proteins and are strongly dependent on both the genotype and the growing conditions.
Wheat flour containing gluten is present in a wide variety of processed foods and even in some medication formulations.
Repeat biopsy should be performed if there is diagnostic doubt or if the clinical response to a gluten-free diet is inadequate.
The pathogenetic significance of gluten is unresolved.
There is no evidence as yet that avoidance of gluten reduces the risk of lymphoma.
Although the rash and intestinal pathology are shown to be gluten-dependent, it is not known how gluten produces the lesion.
In addition, protein and gluten concentration of grains were measured.
Compliance is aided by the frequent rapid symptomatic response to gluten withdrawal.
