Reprint
Scientific Insights and Technological Advances in Gluten Free Products Development
Edited by
January 2023
220 pages
- ISBN978-3-0365-6565-1 (Hardback)
- ISBN978-3-0365-6564-4 (PDF)
This book is a reprint of the Special Issue Scientific Insights and Technological Advances in Gluten Free Products Development that was published in
Biology & Life Sciences
Chemistry & Materials Science
Engineering
Public Health & Healthcare
Summary
This Special Issue addresses both new scientific insights and technological advances of gluten-free product development exploring alternative ingredients for the development of gluten-free products aiming to mimic the unique viscoelastic properties of gluten as a gas retention ingredient during fermentation, water binding and enabler of starch gelatinization on baking, and a bread flavor enhancer via gluten-related proteases.
Format
- Hardback
License
© 2022 by the authors; CC BY-NC-ND license
Keywords
gluten-free; bread; Amorphophallus konjac; baking; celiac disease; gluten-free; food additives; sourdough; microbiota; lactic acid bacteria; gluten-free bread; plant proteins; animal proteins; microalgae; optimized bread structure; protein substitutes; wheat gluten; microwave reactor; allergenicity; enzymatic hydrolysis; Alcalase; techno-functional properties; antioxidant activity; gluten-free; sorghum; bread; antioxidant activity; resistant starch; dietary fibers; gluten-free; hydrocolloids; dough rheological properties; texture; volume; sensory; glycemic index; staling; bread; pasta; gluten-free products; bread; bakery products; cereals; enzymes; sourdough; teff; sorghum; sourdough; lactic acid bacteria; starter cultures; gluten-free bread; celiac disease; cereals; pseudocereals; wholemeal formulations; low fructan; sensory analysis; ready-to-eat; oilseeds; spices; sourdough; gluten-free; chicory root; bioactive compounds; antioxidative activity; gluten free snack; extrusion; low carb; high protein; high fiber; bread; cake; biscuits; flour mixes; n/a