Gluten-free Bread Technology

Name: Gluten-free Bread Technology
Brand: Springer Nature Switzerland AG
SKU: 9783030738976
Price: 76557 HUF
Availability: InStock

Szerző: Afshan Mumtaz Hamdani, Manzoor Ahmad Shah

Nyelv:

Kötés: Kemény kötésű

Kiadó: Springer Nature Switzerland AG

Elérhetőség: Beszállítói készleten

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Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into...

Információk a könyvről

Szerző

Afshan Mumtaz Hamdani, Manzoor Ahmad Shah

Nyelv

Angol

Kötés

Könyv - Kemény kötésű

Kiadva

2021

oldal

288

EAN

9783030738976

ISBN

3030738973

Enbook ID

37264038

Kiadó

Springer Nature Switzerland AG

Súly

600

Méretek

160 x 241 x 21

Teljes leírás

Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads. Generally, the development of bread without gluten involves the use of diverse ingredients and additives aimed at imitating the viscoelastic properties of gluten and consequently obtaining quality bread products. However, developing gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process. Gluten-Free Bread Technology provides an overview of all fundamental issues and key factors associated with gluten-free bread technology, with the emphasis on the most recent findings on the subject. The promising results of the reviewed studies indicate that the gluten-free breads developed possess similar or better sensory attributes than those of control formulations, and some are even comparable to their wheat gluten-based counterparts. Chapters of this book focus on the role of additives, dough handling, and the physical, structural, sensory and nutritional properties of the gluten-free bread. The science of gluten intolerance is explained as well. With all relevant literature gathered and summarized in one place, this text will be an essential resource for both food scientists and industry professionals pursuing gluten-free formulations.

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Gluten-free Bread Technology

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