{"product_id":"designing-gluten-free-bakery-and-pasta-products-9783031283468","title":"Designing Gluten Free Bakery and Pasta Products","description":"\u003cp\u003e • Author(s): Marina F. de Escalada Pla\u003cbr\u003e • Publisher: Springer\u003cbr\u003e • Publisher Imprint: Springer\u003cbr\u003e • BISAC: Food Science - Chemistry \u0026amp; Biotechnology\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe 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. \u003c\/p\u003e \u003cp\u003e\u003ci\u003eDesigning Gluten Free Bakery and Pasta Products \u003c\/i\u003eprovides 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 developing gluten-free bakery and pasta products, plus physicians and nutritionists working with patients with gluten related diseases. \u003c\/p\u003e\u003cp\u003eThis 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\/toppings 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. \u003cbr\u003e\u003c\/p\u003e \u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Springer","offers":[{"title":"Paperback","offer_id":45283318956183,"sku":"9783031283468","price":8720.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9783031283468.webp?v=1769304668","url":"https:\/\/atlanticbooks.com\/products\/designing-gluten-free-bakery-and-pasta-products-9783031283468","provider":"Atlantic Books","version":"1.0","type":"link"}