Introduction
28Gluten is the primary compound in bread production, since it is responsible for some 29 relevant technological and sensory properties, such as: texture, crust and crumb 30 appearance and acceptability (Arendt & Bello, 2011). Besides the mentioned relevant 31 technological and sensory properties, the consumption of food products containing this 32 protein complex is well known to cause gastrointestinal disorders related to celiac disease.
33Celiac disease can be defined as a gluten-induced autoimmune enteropathy, 34 occurring in genetically predisposed individuals (Leonard et al., 2017). Thus, this disease 35 needs to be further studied to provide subsidies for health professionals and patients to 36 recognize its signs, symptoms, and ideal diet.
37When consumed by celiac individuals, gluten can cause several symptoms such as 38 chronic diarrhea, weight loss, malaise and fatigue, among others. In addition, other 39 diseases are related to gluten consumption, such as non-celiac gluten sensitivity, wheat 40 allergy (Wgo, 2016), depression and diabetes (Haupt-Jorgensen et al., 2018).
41According to the World Gastroenterology Organization (2016), the treatment for 42 celiac disease is a gluten-free diet, besides a special care with the place and cookware for 43 preparing food. Recently, an increase in gluten-free diet has been observed not only in 44 subjects who reported gluten allergy or intolerance (Perrin et al., 2019), but also in people 45 without diagnosis of any related disease (Kutlu, 2019), who follow gluten restrictions to 46 contribute to a healthier diet. Indeed, the number of people adopting a gluten-free diet is 47 increasing due to the belief of gluten avoidance may provide physical well-being, increase 48 texture and flavour quality of gluten-free food (Calle et al., 2020).
49Most of gluten-free bakery products available on both Italian and Brazilian market 50 are mainly based on refined flour or starches from rice and maize (Di Cairano et al., 2020;
