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Title
Designing gluten free bakery and pasta products / Marina F. de Escalada Pla, Carolina E. Genevois, editors.
ISBN
9783031283444 (electronic bk.)
3031283449 (electronic bk.)
3031283430
9783031283437
Imprint
Cham : Springer, 2023.
Language
English
Description
1 online resource
Other Standard Identifiers
10.1007/978-3-031-28344-4 doi
Call Number
RM237.86
Dewey Decimal Classification
641.5/639311
Summary
The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity. Currently the best treatment is the strict adherence to a diet without sources of prolamins and gliadins (wheat), secalin (rye) and hordein (barley). Several studies have revealed that a gluten-free diet may lead to nutrient deficiencies. Therefore, the formulation of gluten-free foods, particularly those related to cereals, is a major challenge. A great effort has been put into improved technological and nutritional aspects of gluten-free cereal products, as evidenced by the large amount of research published in journal articles. Thus far there has been no compilation of this up-to-date research which would lead to better implementation of healthy gluten-free products. Designing Gluten Free Bakery and Pasta Products provides a tool for designing gluten-free bakery and pasta products taking into account the most up-to-date advances and knowledge of gluten-related diseases, extensively covering both traditional and non-traditional gluten-free raw materials and bakery and pasta processes. This book will be particularly useful for food scientists and technologists developing gluten-free bakery and pasta products, plus physicians and nutritionists working with patients with gluten related diseases.
Note
Includes index.
Access Note
Access limited to authorized users.
Source of Description
Online resource; title from PDF title page (SpringerLink, viewed June 6, 2023).
Available in Other Form
Print version: 9783031283437
Everything it must be known about the relation of gluten to human health
Raw materials. Traditional and non-conventional cereals, pseudo-cereals, oilseeds and legumes
Non-cereals starch resources
Use of additives in gluten-free formulations
Fermented gluten-free baked goods
Gluten free non-fermented bakery
Gluten free edible films, coatings, and toppings
Gluten free pasta production and formulation design
Sensory analysis tools in developing gluten-free bakery and pasta products and their quality control
Regulation and labelling. Methods of analysis for the determination of gluten in foods.
