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Designing Gluten Free Bakery and Pasta Products / edited by Marina F. de Escalada Pla, Carolina E. Genevois.
Springer Nature - Springer Biomedical and Life Sciences eBooks 2023 English International Available online
View online- Format:
- Book
- Author/Creator:
- de Escalada Pla, Marina F.
- Language:
- English
- Subjects (All):
- Food science.
- Food--Analysis.
- Food.
- Chemistry.
- Food--Safety measures.
- Nutrition.
- Food Science.
- Food Chemistry.
- Food Analysis.
- Food Safety.
- Local Subjects:
- Food Science.
- Food Chemistry.
- Food Analysis.
- Food Safety.
- Nutrition.
- Physical Description:
- 1 online resource (394 pages)
- Edition:
- 1st ed. 2023.
- Place of Publication:
- Cham : Springer International Publishing : Imprint: Springer, 2023.
- 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. .
- Contents:
- 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.
- Other Format:
- Print version: de Escalada Pla, Marina F. Designing Gluten Free Bakery and Pasta Products
- ISBN:
- 9783031283444
- 3031283449
- OCLC:
- 1380615516
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