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Gluten-free Bread Technology (Paperback, 1st ed. 2021)
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Gluten-free Bread Technology (Paperback, 1st ed. 2021)
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Total price: R3,484
Discovery Miles: 34 840
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Market trend and the increasing diagnoses of celiac disease have
encouraged extensive research into the development of gluten-free
breads. Generally, the development of bread without gluten involves
the use of diverse ingredients and additives aimed at imitating the
viscoelastic properties of gluten and consequently obtaining
quality bread products. However, developing gluten-free bread
remains a technological challenge due to the key role of gluten in
the breadmaking process. Gluten-Free Bread Technology provides an
overview of all fundamental issues and key factors associated with
gluten-free bread technology, with the emphasis on the most recent
findings on the subject. The promising results of the reviewed
studies indicate that the gluten-free breads developed possess
similar or better sensory attributes than those of control
formulations, and some are even comparable to their wheat
gluten-based counterparts. Chapters of this book focus on the role
of additives, dough handling, and the physical, structural, sensory
and nutritional properties of the gluten-free bread. The science of
gluten intolerance is explained as well. With all relevant
literature gathered and summarized in one place, this text will be
an essential resource for both food scientists and industry
professionals pursuing gluten-free formulations.
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