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Designing Gluten Free Bakery and Pasta Products

Designing Gluten Free Bakery and Pasta Products

Hardcover

Technology & EngineeringChemistry

ISBN10: 3031283430
ISBN13: 9783031283437
Publisher: Springer
Published: May 26 2023
Pages: 391
Weight: 1.63
Height: 0.94 Width: 6.14 Depth: 9.21
Language: English

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 with improved technological and sensorial properties.

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Technology & Engineering