Triggering allergens and immunological aspects in baker's asthma

Baker's asthma belongs to the classical type I allergic reactions. Different cereal flours, particularly wheal flour, are accused to initiate this disease. Beside water-soluble flour proteins of low molecular weight, amylase inhibitors are regarded to be the major allergens in baker's disease. Furthermore, some baking additives have to be mentioned as important allergens. The additive alpha-amylase, originating from Aspergillus oryzae, is the best known allergen being well established in routine diagnostic procedures.