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001440295 001__ 1440295
001440295 003__ OCoLC
001440295 005__ 20230309004554.0
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001440295 008__ 211013s2021\\\\sz\a\\\\o\\\\\001\0\eng\d
001440295 019__ $$a1275427632$$a1276775238$$a1276860516
001440295 020__ $$a9783030738983$$q(electronic bk.)
001440295 020__ $$a3030738981$$q(electronic bk.)
001440295 020__ $$z9783030738976
001440295 020__ $$z3030738973
001440295 0247_ $$a10.1007/978-3-030-73898-3$$2doi
001440295 035__ $$aSP(OCoLC)1275356964
001440295 040__ $$aYDX$$beng$$erda$$epn$$cYDX$$dGW5XE$$dEBLCP$$dOCLCF$$dOCLCO$$dSFB$$dOCLCO$$dN$T$$dOCLCQ$$dCOM$$dUKAHL$$dOCLCQ
001440295 049__ $$aISEA
001440295 050_4 $$aTP451.D53$$bG58 2021
001440295 08204 $$a664/.6$$223
001440295 24500 $$aGluten-free bread technology /$$cShabir Ahmad Mir, Manzoor Ahmad Shah, Afshan Mumtaz Hamdani, editors.
001440295 264_1 $$aCham :$$bSpringer,$$c[2021]
001440295 264_4 $$c©2021
001440295 300__ $$a1 online resource :$$billustrations (chiefly color)
001440295 336__ $$atext$$btxt$$2rdacontent
001440295 337__ $$acomputer$$bc$$2rdamedia
001440295 338__ $$aonline resource$$bcr$$2rdacarrier
001440295 500__ $$aIncludes index.
001440295 5050_ $$a1. 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.
001440295 506__ $$aAccess limited to authorized users.
001440295 520__ $$aMarket 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.
001440295 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed October 18, 2021).
001440295 650_0 $$aBread.
001440295 650_0 $$aGluten-free foods.
001440295 650_0 $$aFood$$xBiotechnology.
001440295 650_6 $$aPain.
001440295 650_6 $$aAliments sans gluten.
001440295 650_6 $$aAliments$$xBiotechnologie.
001440295 655_0 $$aElectronic books.
001440295 7001_ $$aMir, Shabir Ahmad,$$eeditor.
001440295 7001_ $$aShah, Manzoor Ahmad,$$eeditor.
001440295 7001_ $$aHamdani, Afshan Mumtaz,$$eeditor.
001440295 77608 $$iPrint version:$$z3030738973$$z9783030738976$$w(OCoLC)1241731413
001440295 852__ $$bebk
001440295 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-030-73898-3$$zOnline Access$$91397441.1
001440295 909CO $$ooai:library.usi.edu:1440295$$pGLOBAL_SET
001440295 980__ $$aBIB
001440295 980__ $$aEBOOK
001440295 982__ $$aEbook
001440295 983__ $$aOnline
001440295 994__ $$a92$$bISE