Overview
- Provides a tool for designing gluten-free bakery and pasta products
- Examines the most up-to-date advances and knowledge of gluten-related diseases
- Extensively covers both traditional and non-traditional gluten-free raw materials and bakery and pasta processes
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About this book
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.
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 disorders , 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 develo** gluten-free bakery and pasta products, plus physicians and nutritionists working with patients with gluten related diseases.
This book covers new native/seasonal ingredients that improve the nutritional profile of baked goods, shelf life and starch retrogradation during storage, gluten-free edible film/top**s application, biotechnological pre-treatments of gluten-free flours and ingredients to enhance their technological/nutritional functionality, baked goods with spontaneous fermentation, sourdough from yeasts vs LAB present in gluten-free flours and effects on technological, nutritional and sensory characteristics. All these aspects were extensively discussed in this work, plus it provides a fully up-to-date studies on gluten-related health disorders and summarizes the main research advances in gluten-free product development and their market-related and industrial impact. This novel approach makes this book a unique and highly valuable resource for those on the forefront of gluten-free foods application.
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Table of contents (10 chapters)
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Front Matter
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Back Matter
Editors and Affiliations
About the editors
Dr. Marina F. de Escalada Pla is a Professor at Universidad de Buenos Aires (UBA), Facultad de Ciencias Exactas y Naturales (FCEN), Departamento de Industrias and Researcher in the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)-UBA. Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) in Buenos Aires, Argentina.
Dr. Carolina E. Genevois is a Professor at Universidad Nacional de Entre Ríos (UNER), Facultad de Bromatología, Entre Ríos, Argentina, and Researcher in CONICET-UNER. Instituto de Ciencia y Tecnología de Alimentos de Entre Ríos, Entre Ríos, Argentina.Their research works are focused on functional food and ingredients for improving nutritional profile in food formulation, taking into account the sustainability of the processes applied.
Part of their production and projects were awarded in different opportunities. Award Ing. Luis Huergo 2014 for the best Master´s Thesis of UTN for the period 2010-2013, ArgenINTA 2015 and 2017, INNOVAR 2015 and ARCOR Foundation Award for Innovation 2016.
Bibliographic Information
Book Title: Designing Gluten Free Bakery and Pasta Products
Editors: Marina F. de Escalada Pla, Carolina E. Genevois
DOI: https://doi.org/10.1007/978-3-031-28344-4
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2023
Hardcover ISBN: 978-3-031-28343-7Published: 26 May 2023
Softcover ISBN: 978-3-031-28346-8Published: 26 May 2024
eBook ISBN: 978-3-031-28344-4Published: 25 May 2023
Edition Number: 1
Number of Pages: X, 391
Number of Illustrations: 15 b/w illustrations, 25 illustrations in colour
Topics: Food Science, Analytical Chemistry, Nutrition, Food Science, Nutrition