Gluten-free Bread Technology / edited by Shabir Ahmad Mir, Manzoor Ahmad Shah, Afshan Mumtaz Hamdani
Contributor(s): Mir, Shabir Ahmad, editor literario
| Shah, Manzoor Ahmad., editor literario | Hamdani, Afshan Mumtaz, editor literario
Material type: 
E-bookSeries: (Biomedical and Life Sciences (SpringerNature-11642)); (Biomedical and Life Sciences (R0) (SpringerNature-43708)).Publisher: Cham : Springer International Publishing, 2021Edition: First edition 2021.Description: 1 recurso en línea (VI, 282 páginas) : 17 ilustraciones, 12 ilustraciones a color.ISBN: 9783030738983.Subject: Tecnología de los alimentosOnline resources: Acceso a este recurso digital (usuarios Universidad Europea de Madrid)
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|
LIBRO-E NO PRÉSTAMO
|
Madrid Digital Acceso Electrónico (UEM) | Ciencias e Ingeniería | TP370 2021 EB (Browse shelf(Opens below)) | Acceso electrónico | eBook.18122406 |
Browsing Madrid Digital shelves, Shelving location: Acceso Electrónico (UEM) Close shelf browser (Hides shelf browser)
| TP370 2019 EB Health and Safety Aspects of Food Processing Technologies | TP370 2020 EB Innovations in Food Technology : Current Perspectives and Future Goals | TP370 2020 EB Social Drivers In Food Technology | TP370 2021 EB Gluten-free Bread Technology | TP370 2022 EB The Age of Clean Label Foods | TP370 2022 EB Emerging Food Processing Technologies | TP370 2023 EB Starch : Advances in Modifications, Technologies and Applications |
1. Gluten intolerance -- 2. Challenges in development of gluten-free breads -- 3. Gluten free cereals -- 4. Starch and starch derivatives in gluten-free breads -- 5. Fruit and vegetable based ingredients in gluten-free breads -- 6. Understating the role additives in gluten-free breads -- 7. Flour modification for development of gluten free bread -- 8. Dough handling properties of gluten-free breads -- 9. Optimization of gluten-free bread technology -- 10. Technological aspects of gluten-free breads -- 11. Structural aspects of gluten-free breads -- 12. Nutritional quality of gluten-free breads -- 13. Sensory attributes of gluten-free breads -- 14. Consumers adherence to gluten free bread -- 15. Quality tests for evaluating gluten-free dough and bread quality.
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.
There are no comments on this title.