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Area of Science:

  • Agricultural Science
  • Food Science
  • Biotechnology

Background:

  • Gluten-related disorders are increasing globally.
  • Wheat contains immunogenic gluten epitopes that trigger adverse reactions.
  • Current prevention strategies focus on dietary exclusion.

Purpose of the Study:

  • To review strategies for developing low-allergenic wheat.
  • To assess the impact of gluten reduction on wheat quality.
  • To identify challenges in creating celiac-safe wheat products.

Main Methods:

  • Literature review of breeding approaches (classic and advanced).
  • Analysis of processing operations like germination and fermentation.
  • Evaluation of wheat technological properties post-gluten modification.

Main Results:

  • No completely safe wheat genotype identified yet.
  • Decreasing wheat allergenicity is achievable.
  • Gluten reduction can significantly impact technological properties.

Conclusions:

  • Developing celiac-safe wheat requires balancing allergen reduction with technological quality.
  • Further research is needed to overcome challenges in wheat deallergenization.
  • Celiac-safe wheat-based products could revolutionize the special medical foods market.