Designing Gluten Free Bakery and Pasta Products
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 (ba...
保存先:
| 団体著者: | |
|---|---|
| その他の著者: | , |
| フォーマット: | 電子媒体 eBook |
| 言語: | 英語 |
| 出版事項: |
Cham :
Springer International Publishing : Imprint: Springer,
2023.
|
| 版: | 1st ed. 2023. |
| 主題: | |
| オンライン･アクセス: | https://doi.org/10.1007/978-3-031-28344-4 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|
目次:
- Everything it must be known about the relation of gluten to human health
- Raw materials. Traditional and non-conventional cereals, pseudo-cereals, oilseeds and legumes
- Non-cereals starch resources
- Use of additives in gluten-free formulations
- Fermented gluten-free baked goods
- Gluten free non-fermented bakery
- Gluten free edible films, coatings, and toppings
- Gluten free pasta production and formulation design
- Sensory analysis tools in developing gluten-free bakery and pasta products and their quality control
- Regulation and labelling. Methods of analysis for the determination of gluten in foods.