Gluten is a substance that forms the structure of some grains. It is a group of proteins found in bakery products such as barley, oats and rye, mostly in wheat. But the most effective grain is wheat. In general, gluten is the sticky substance that remains after the starch is obtained from the flour of these grains.

In fact, when making bread from flour, gluten is the substance that gives the dough reticulate structure and strengthens the structure of the dough. Without this protein, it is not possible to ferment and swell the bread.

Looking at the chemical substance of wheat, around 30 different types of protein is seen. However, only glutenin and gliadin are converted to gluten when combined with water. Gluten is a gum-like, flexible and hard material. Wheat flour is doughed into water and glutenin and gliadin proteins hold water and connect to each other to form flexible gluten chains.

Some people are sensitive to gluten. The metabolism of these people called celiac patients cannot digest gluten-containing foods. In time, the small protrusions in the small intestine begin to widen. This affects the absorption of foodstuffs in the intestine without any adverse effects and causes discomfort. Celiac disease is also called gluten allergy.

If gluten allergy is not diagnosed in a timely manner, it causes a slowdown in development, especially in children. In adults, it causes discomfort such as bone resorption and anemia. The negative effects in women are menstrual irregularities and infertility.

People with gluten allergy should definitely stay away from gluten-containing foods. These people should choose gluten-free bakery products.

What is Gluten Free Food?

Gluten-free foods are foods that people with gluten allergy care about. In preparing these foods, the gluten content was limited to 20 mg / kg. The only treatment for celiac disease is to consume gluten-free foods. In general, celiac patients do not consume many floury foods such as pasta, pastry, biscuits, pies and normal bread. They may only consume flour-free foodstuffs such as rice flour, corn flour, potato flour and soy flour without gluten.

While people with gluten-free allergies have previously turned to gluten-free foods, gluten-free diets have recently become fashionable in America. In addition, when some prominent families and athletes talked about the importance of gluten-free diet in their success, interest in gluten-free diet increased.

People with Gluten Allergies

People with gluten allergy should pay attention to:

• Bakery foods containing wheat, barley, rye and oats should never be consumed.
• The contents of the foods should be understood very well and if necessary, written confirmation should be requested from the manufacturers.
• Milk and dairy products should not be consumed for at least two months at the beginning of the disease. There is no harm in goat milk and products made from this milk. However, lactose (milk sugar) in cow's milk is sensitive to some celiac damage. Some patients may consume cheese, yogurt and similar products made from cow's milk.
• Do not use medication without consulting doctor or manufacturer.
• There is always a risk of gluten contamination if hygiene conditions are not observed.
• When buying shampoo, cosmetics and other cleaning agents, gluten-free ones should also be selected. Also some creams, especially lipstick, and makeup can be irritating.
• Cardboard cups with curled edges should not be used as gluten is used at the curling points.

According to experts, people should stay away from processed cereals as much as possible for a healthy diet. Especially white flour should not be consumed in terms of gluten content on the one hand and on the other hand because it carries other health risks. Even white flour must be completely removed from life. In addition, people at risk of celiac disease must stay away from cereal products.

What is Gluten Free Certification?

When gluten-free bakery products are so important, it is also important to determine whether various bakery products are gluten-free or how much gluten they contain.

Gluten is used in the food industry as well as in the pharmaceutical and cosmetic sectors as moisture retainer, thickener, adhesive and to extend the shelf life of the products. However, the presence of gluten in foodstuffs is undesirable for people with celiac disease, especially in people with gluten allergy, as it damages the small intestine and the body's immune system.

The Gluten Free Certificate shows that gluten is not present in foodstuffs. In our country, it is known that one in every 100 person has celiac disease. Tests for the presence of gluten in foodstuffs are carried out in EuroLab laboratories. Certification activities are also carried out by our organization Türcert certification organization.

The GFCO (Gluten-Free Certification Organization), established by the North American Anti-Gluten Group in 2005, applies the safety of food to consumers around the world against gluten. Gluten Free Certification uses quality assessment and control measures in all production processes of foodstuffs and is a certification program that works to provide independent certification services to companies producing gluten-free foodstuffs.

Today, GFCO is one of the certification programs for reliable and robust gluten-free food certification around the world.

In our country, the organizations that will make certification in this matter must be accredited according to ISO 17065 standard (TS EN ISO / IEC 17065 Conformity assessment - Requirements for organizations that make product, process and service certification).

In the meantime, the main standards taken into account in the certification studies are as follows:

• TS EN ISO 21415-1 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by hand washing method
• TS EN ISO 21415-2 ... Chapter 2: Determination of wet gluten and gluten index by mechanical method
• TS EN ISO 21415-3 ... Chapter 3: Determination of dry gluten from wet gluten by oven drying
• TS EN ISO 21415-4 ... Chapter 4: Determination of dry gluten from wet gluten by fast drying method
• TS 13143 Foods - Gluten reduced and gluten-free