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Background and Objectives: Processing parameters of yellow pea (Pisum sativum L.) flour‐fortified gluten‐free (GF) bread was optimized by response surface methodology (RSM). The final bread product was evaluated for quality, sensory acceptability, and shelf life. A second‐order model was fitted to the precooking temperature of whole pea (PTWP), water level, and proof time as the factors used in RSM. Findings: Higher PTWP and lower proof time had significantly (p <.05) lower bread crumb brightness compared to other treatments. Crumb firmness was influenced by the PTWP, water level, and proof time. The optimized parameters for PTWP, water level, and proof time were 156.9°C, 523.8 g, and 18.0 min, respectively. The optimized bread had a brightness (L* value), specific volume, crumb firmness, and mean cell diameter of 68.20, 2.6 mL/g, 174.2 gf, and 3.81 mm, respectively. The optimized GF bread had longer shelf‐life but had significantly (p <.05) lower acceptance scores, than the commercial premix GF bread product. Conclusion: The optimized processing parameters for yellow pea utilization in gluten‐free bread were identified by RSM resulting in optimized quality characteristics of the finished baked product. Significance and Novelty: The principles of RSM were an excellent tool to optimize the physical attributes of gluten‐free bread formulated with yellow pea flour. [ABSTRACT FROM AUTHOR]

Gluten-free dieting entails lifestyle changes that burden families. This article uses data from content analysis of gluten-free Facebook pages and interviews to show how a gluten-free diet intensifies families' gendered divisions of labor in the United States. Maintaining a child's diet increases mothers' physical, emotional, relational, and mental labor. It is argued that the gendered labor of diet management intersects with diet criticism to create a backlash rooted in gender stereotypes. Mothers face criticism for intensive, risk-averse mothering practices, yet are expected to parent intensively. Women's visibility in connection to gluten-free diets contributes to backlash against the diet infused with negative stereotypes of women and mothers. This results in additional burdens on mothers of gluten-free children. [ABSTRACT FROM AUTHOR]

The consumption of gluten free foods is increasing in today’s society and consumers are demanding more from their gluten free products. Consumers are also looking for local alternatives to conventionally produced foods. This study compares the sensory aspects of industrially processed gluten free bread and locally produced, artisanal gluten free bread. Three breads were purchased from grocery stores and three from local bakeries. Global Napping ® and ultra flash profiling were used to identify the overall differences between the two different categories of gluten free breads. Partial Napping ® and ultra flash profiling were also used to determine if there were any differences between flavor and texture of the breads. Twelve panelists, who regularly consume bread, evaluated all six of the bread samples. Both methods indicated that there are many differences between the industrially processed and artisanal gluten free breads. The main differences being artisanal breads were associated with a wide array of flavors and a dry texture, while the industrially processed breads were found to be bland in flavor and moist. Overall, the artisanal gluten free breads were associated with more negative characteristics than that of industrially processed breads. [ABSTRACT FROM AUTHOR]

Celiac disease (CD), once considered rare, is now understood to be common. In the patient with CD, malabsorption of nutrients occurs as a result of the ingestion of gluten proteins and a combination of heredity, immune factors, and the environment. Diagnosis is made through clinical presentation, serology, and small bowel biopsy. Current treatment is lifetime gluten abstinence. An exemplar case of an adolescent patient is presented to guide the clinician through assessment and proper diagnosis of CD. Using health promotion-focused assessment questions, clinicians can work with patients to develop interventions that incorporate necessary lifestyle changes. [Copyright &y& Elsevier]