Challenges and Potential Solutions in Gluten Free Product Development / edited by Navneet Singh Deora, Aastha Deswal, Madhuresh Dwivedi.

Format:

Book

Author/Creator:

Deora, Navneet Singh, author.

Deswal, Aastha, author.

Dwivedi, Madhuresh, author.

Series:

Food Engineering Series, 2628-8095

Language:

English

Subjects (All):

Food science.

Food Science.

Local Subjects:

Food Science.

Physical Description:

1 online resource (191 pages)

Edition:

1st ed. 2022.

Place of Publication:

Cham : Springer International Publishing : Imprint: Springer, 2022.

Summary:

This work provides researchers with a thorough overview of all aspects related to the development of gluten-free food products. In summarizing and offering critical reviews of published works and focusing on current advances and technologies in gluten free product development, this book covers all of the important subjects related to this increasingly important aspect of the food industry. Important case studies in gluten-free breadmaking and alternative proteins are presented, making this a rich and singular source for food manufacturers and scientists seeking practical knowledge on the challenges and solutions involved in the development of gluten-free foods. Challenges and Potential Solutions in Gluten Free Product Development covers the latest advances and strategies for gluten-free diets including the important nutritional factors involved. Traditional and alternative approaches for the development of gluten-free dough, including starch applicationsand microbial fermentations, are extensively covered. Alternative proteins including those from vegetables, cereals, legumes and eggs are presented. Novel approaches for gluten-free breadmaking such as aeration strategies, prebiotics, hydrocolloids and nutritional enhancements are also covered in depth. With further chapters dedicated to regulatory aspects, gluten detection methods and the global market, this book presents full and up-to-date coverage of the development and manufacture of gluten-free products. .

Contents:

Current Advances in Celiac Disease and Gluten-Free Diet: Consequences and Improvement Strategies

Nutritional Aspects of Gluten-Free Products

Alternative Approaches Towards Gluten-Free Dough Development

Role and Application of Starch and starch derivatives in Gluten-Free Systems

Role of Microbial fermentations in Gluten Free Product Development

Functionality of Alternative Protein in Gluten-Free Product Development: Case Study

Texturisation and modification of vegetable proteins

Cereal-based protein

Protein from legume source

Egg protein

Regulatory and Labeling

Gluten detection in foods

Novel Approaches in Gluten-Free Breadmaking: Case Study

Sourdough in gluten-free bread-making

Aeration Strategies

Nutritional Enhancement

Changing flour functionality through physical treatments

Role of Hydrocolloids in gluten-free breads

Prebiotic gluten-free bread

Global Gluten Free Market Trends

Index.

ISBN:

3-030-88697-2