Abstract
The growing general consciousness in relation to gluten intolerance has driven the food industry to find alternatives to provide adequate products to the consumers with disorders related to gluten intake. The present chapter deals with the descriptions, characterisation and main applications of eco-friendly and edible films, coatings and top**s used in the production of bakery products. Particular requirements that must be fulfilled to be applied to gluten free bakery foods are remarked. A description and guidelines of the different components, preparation and application techniques, as well as, the methodology to determine films and coating properties, are summarised. In addition, the main applications of edible matrices to improve the global quality and extend the shelf-life of bakery products are listed. It was also highlighted the overall importance of edible matrices to constitute systems that allow to protect, retain or control the release of different functional additives. Special attention was paid to the potential of edible films and coating as vehicles to incorporate probiotics, bioactive compounds and/or nutrients into the formulation of gluten free baked products. Hence, this chapter pretends to highlight the relevance of edible coverings as a useful and feasible strategy for providing celiac consumers with safe, attractive and nutritious foods products.
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Abbreviations
- AFM:
-
Atomic force microscopy
- ASTM:
-
American society for testing materials
- Tg:
-
Glass transition temperature
- GF:
-
Gluten free
- HPMC:
-
Hidroxyporpyl methylcellulose
- LDPE:
-
Low density polyethylene
- MC:
-
Methylcellulose
- OPP:
-
Oriented polypropylene
- SEM:
-
Scanning electron microscopy
- aw:
-
Water activity
- WVP:
-
Water vapour permeability
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Flores, S. et al. (2023). Gluten Free Edible Films, Coatings and Top**s. In: de Escalada Pla, M.F., Genevois, C.E. (eds) Designing Gluten Free Bakery and Pasta Products . Springer, Cham. https://doi.org/10.1007/978-3-031-28344-4_7
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