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Donner un nouvel avenir au pain dans le cadre d’une alimentation durable et préventive

Abstract : During a long time, the wheat-bread sector has privileged the production of a very airy white bread, and the development of traditional bread has not solved all the problems. White bread, made with flour type 55-65 has a too low nutritional value, too much salt and the nature of its gluten seems to induce in predisposed individuals non-coeliac gluten hypersensitivity. The solution to these problems would be to increase the nutritional value of bread by increasing flour type and improving gluten digestibility by a judicious choice of varieties and improved wheat baking processes. This article describes various solutions to fight against the risk of a hypersensitivity to gluten and gluten phobia it induces. Furthermore, it is proposed to diversify the supply of bread and use this essential food as an effective vehicle for a successful preventive nutrition.
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Submitted on : Wednesday, December 16, 2015 - 8:17:33 PM
Last modification on : Wednesday, May 27, 2020 - 8:23:47 AM


  • HAL Id : hal-01245203, version 1
  • PRODINRA : 340022



Christian Remesy, Fanny Leenhardt, Anthony Fardet. Donner un nouvel avenir au pain dans le cadre d’une alimentation durable et préventive. Cahiers de Nutrition et de Diététique, Elsevier Masson, 2015, 50 (1), pp.39-46. ⟨hal-01245203⟩



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