Designing gluten free bakery and pasta products

DE ESCALADA PLA M; GENEVOIS, C.

Springer Nature

Lugar: New Jersey; Año: 2023 p. 391

978-3-03-128343-7

The ingestion of gluten from diet could induce several gastrointestinal disorders, such as celiac disease, allergy to wheat and non-celiac gluten sensitivity. By the moment the best treatment is the strict adherence to a diet without sources of prolamins and gliadins (wheat), secalin (rye), and hordein (barley). In addition, several studies have revealed that GF diet may lead to nutrient deficiencies. Therefore, the formulation of gluten free foods, and in particularly those related to cereals, is a challenge to be solved taking into account different insights. A great effort has been performed by researchers and academics in order to improve technological and nutritional aspects of GF products based on cereal, evidenced by numerous articled published in International Journals. Nevertheless, compilation of the main findings update should be performed for a better implementation that leads to achieve enhance of healthy aspect of GF products and the GF food market expectations.The aim of the present book proposal is to provide a tool for designing gluten free bakery products and pasta taking into account the research advances and knowledge about gluten related diseases as well as, traditional and non-traditional GF raw materials and bakery and pasta processes. This book will be particularly useful for food scientists and technologist developing gluten-free bakery and pasta products and nutritionists working with patients with gluten related disease.