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230601 ||| eng |
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|a 9783031283444
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|a de Escalada Pla, Marina F.
|e [editor]
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| 245 |
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|a Designing Gluten Free Bakery and Pasta Products
|h Elektronische Ressource
|c edited by Marina F. de Escalada Pla, Carolina E. Genevois
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| 250 |
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|a 1st ed. 2023
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| 260 |
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|a Cham
|b Springer International Publishing
|c 2023, 2023
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| 300 |
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|a X, 391 p. 40 illus., 25 illus. in color
|b online resource
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| 505 |
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|a 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
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| 653 |
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|a Food—Analysis
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| 653 |
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|a Nutrition
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| 653 |
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|a Food Science
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| 653 |
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|a Food Chemistry
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| 653 |
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|a Chemistry
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| 653 |
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|a Nutrition
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| 653 |
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|a Food science
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| 653 |
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|a Food—Safety measures
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| 653 |
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|a Food Analysis
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| 653 |
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|a Food Safety
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| 700 |
1 |
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|a Genevois, Carolina E.
|e [editor]
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| 041 |
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7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b Springer
|a Springer eBooks 2005-
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| 028 |
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|a 10.1007/978-3-031-28344-4
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| 856 |
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|u https://doi.org/10.1007/978-3-031-28344-4?nosfx=y
|x Verlag
|3 Volltext
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|a 641.3
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|a 664
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| 520 |
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|a 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.
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