Gluten-free Bread Technology (Hardcover, 1st ed. 2021)

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.

General

Imprint:	Springer Nature Switzerland AG
Country of origin:	Switzerland
Release date:	October 2021
First published:	2021
Editors:	Shabir Ahmad Mir • Manzoor Ahmad Shah • Afshan Mumtaz Hamdani
Dimensions:	235 x 155mm (L x W)
Format:	Hardcover
Pages:	282
Edition:	1st ed. 2021
ISBN-13:	978-3-03-073897-6
Categories:	Books > Business & Economics > Business & management > Sales & marketing > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	3-03-073897-3
Barcode:	9783030738976

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