Gluten-free bread technology / Shabir Ahmad Mir, Manzoor Ahmad Shah, Afshan Mumtaz Hamdani, editors.
Mir, Shabir Ahmad, editor.; Shah, Manzoor Ahmad, editor.; Hamdani, Afshan Mumtaz, editor.
2021
TP451.D53 G58 2021
Available Online

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Title Gluten-free bread technology / Shabir Ahmad Mir, Manzoor Ahmad Shah, Afshan Mumtaz Hamdani, editors.
ISBN 9783030738983 (electronic bk.)
3030738981 (electronic bk.)
9783030738976
3030738973
DOI https://doi.org/10.1007/978-3-030-73898-3
Published Cham : Springer, [2021]
Copyright ©2021
Language English
Description 1 online resource : illustrations (chiefly color)
Other Standard Identifiers 10.1007/978-3-030-73898-3 doi
Call Number TP451.D53 G58 2021
Dewey Decimal Classification 664/.6
Summary Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads. Generally, the development of bread without gluten involves the use of diverse ingredients and additives aimed at imitating the viscoelastic properties of gluten and consequently obtaining quality bread products. However, developing gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process. Gluten-Free Bread Technology provides an overview of all fundamental issues and key factors associated with gluten-free bread technology, with the emphasis on the most recent findings on the subject. The promising results of the reviewed studies indicate that the gluten-free breads developed possess similar or better sensory attributes than those of control formulations, and some are even comparable to their wheat gluten-based counterparts. Chapters of this book focus on the role of additives, dough handling, and the physical, structural, sensory and nutritional properties of the gluten-free bread. The science of gluten intolerance is explained as well. With all relevant literature gathered and summarized in one place, this text will be an essential resource for both food scientists and industry professionals pursuing gluten-free formulations.
Note Includes index.
Access Note Access limited to authorized users.
Source of Description Online resource; title from PDF title page (SpringerLink, viewed October 18, 2021).
Added Author Mir, Shabir Ahmad, editor.
Shah, Manzoor Ahmad, editor.
Hamdani, Afshan Mumtaz, editor.
Available in Other Form Print version: 9783030738976
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1. Gluten intolerance
2. Challenges in development of gluten-free breads
3. Gluten free cereals
4. Starch and starch derivatives in gluten-free breads
5. Fruit and vegetable based ingredients in gluten-free breads
6. Understating the role additives in gluten-free breads
7. Flour modification for development of gluten free bread
8. Dough handling properties of gluten-free breads
9. Optimization of gluten-free bread technology
10. Technological aspects of gluten-free breads
11. Structural aspects of gluten-free breads
12. Nutritional quality of gluten-free breads
13. Sensory attributes of gluten-free breads
14. Consumers adherence to gluten free bread
15. Quality tests for evaluating gluten-free dough and bread quality.

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