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Designing Gluten Free Bakery and Pasta Products by Marina F. de Escalada Pla; Carolina E. Genevois is a nonfiction available to read on EtoBox.

What is Designing Gluten Free Bakery and Pasta Products about?

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 (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. Designing Gluten Free Bakery and Pasta Products  provides 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 pa

Who reads Designing Gluten Free Bakery and Pasta Products?

Author

Marina F. de Escalada Pla; Carolina E. Genevois

Publisher

Springer Nature Switzerland AG

Published

2023

Language

EN

ISBN

9783031283437

Category

nonfiction

Subjects

Science, Chemistry, Medical