Scientific Insights and Technological Advances in Gluten Free Products Development

• Muut tekijät: Papageorgiou, Maria (Toimittaja), Varzakas, Theodoros (Toimittaja)
• Aineistotyyppi: Elektroninen Kirjan osa
• Kieli: englanti
• Julkaistu: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• Aiheet: Research & information: general; Biology, life sciences; Biochemistry; gluten-free; bread; Amorphophallus konjac; baking; celiac disease; food additives; sourdough; microbiota; lactic acid bacteria; gluten-free bread; plant proteins; animal proteins; microalgae; optimized bread structure; protein substitutes; wheat gluten; microwave reactor; allergenicity; enzymatic hydrolysis; Alcalase; techno-functional properties; antioxidant activity; sorghum; resistant starch; dietary fibers; hydrocolloids; dough rheological properties; texture; volume; sensory; glycemic index; staling; pasta; gluten-free products; bakery products; cereals; enzymes; teff; starter cultures; pseudocereals; wholemeal formulations; low fructan; sensory analysis; ready-to-eat; oilseeds; spices; chicory root; bioactive compounds; antioxidative activity; gluten free snack; extrusion; low carb; high protein; high fiber; cake; biscuits; flour mixes; n/a
• Linkit: DOAB: download the publication; DOAB: description of the publication

Yhteenveto

This Special Issue addresses both new scientific insights and technological advances of gluten-free product development exploring alternative ingredients for the development of gluten-free products aiming to mimic the unique viscoelastic properties of gluten as a gas retention ingredient during fermentation, water binding and enabler of starch gelatinization on baking, and a bread flavor enhancer via gluten-related proteases.

Ulkoasu

1 electronic resource (220 p.)

ISBN

books978-3-0365-6564-4
9783036565651
9783036565644

Pääsy

Open Access