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Open Access Research article

Removing celiac disease-related gluten proteins from bread wheat while retaining technological properties: a study with Chinese Spring deletion lines

Hetty C van den Broeck1*†, Teun WJM van Herpen1,2,3†, Cees Schuit1, Elma MJ Salentijn1, Liesbeth Dekking4,5, Dirk Bosch1, Rob J Hamer2, Marinus JM Smulders1,3, Ludovicus JWJ Gilissen1,3 and Ingrid M van der Meer1,3

Author Affiliations

1 Plant Research International, Wageningen UR, PO Box 16, NL-6700 AA Wageningen, The Netherlands

2 Laboratory of Food Chemistry, Wageningen UR, PO Box 8129, NL-6700 EV Wageningen, The Netherlands

3 Allergy Consortium Wageningen, PO Box 16, NL-6700 AA Wageningen, The Netherlands

4 Leiden University Medical Center, PO Box 9600, NL-2300 RC Leiden, The Netherlands

5 Dynomics BV, Erasmus Medical Centre, Department of Immunology, PO Box 82, NL-1400 AB Bussum, The Netherlands

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BMC Plant Biology 2009, 9:41 doi:10.1186/1471-2229-9-41

Published: 7 April 2009

Additional files

Additional file 1:

Rheological parameters. Rheological parameters of Chinese Spring wild type and deletion lines.

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