Designing gluten free bakery and pasta products

DE ESCALADA PLA MARINA F.; GENEVOIS CAROLINA E.

Springer

Lugar: Berlin; Año: 2023 p. 391

978-3-03-128343-7

The intake of gluten from diet can induce several gastrointestinal disorders, such as celiac disease, allergy to wheat and non-celiac gluten sensitivity. Nowadays 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 gluten-free (GF) diet may lead to nutrient deficiencies. Therefore, the formulation of GF foods, and in particularly those related to cereals, is a challenge to be solved considering different insights. A great effort has been performed by researchers and academics to improve technological and nutritional aspects of GF products based on cereal, evidenced by numerous articles published in International Journals. This book comes to review the knowledge up to the moment regarding health disorders due gluten intake and to summarise the main research advances in GF product development. Therefore, the reader can find in the different chapters a source of ideas for enhancing the healthy aspects of GF products and the GF food market expectations. The aim of the book is to provide a tool for designing GF bakery products and pasta taking into account knowledge about gluten related diseases as well as, the research advances on traditional and non-traditional GF raw materials, bakery and pasta processes. This can be particularly useful for food scientists and technologists who are looking for innovation in the market of GF ingredients and products. Besides the chapters content can provide practical guide for health professionals, who work in research and product development, labelling and regulatory issues, nutritional education, and communication. We also hope to reach undergraduate, graduate students and researchers in Nutrition, Medical Sciences, Bromatology, Food Science and Technology, Food Engineering, Culinary Science and Food Services, aiming to help them understanding how components and technological processes affect/improve the nutritional and/or sensory quality of GF products. We understood that trying to reach this wide audience represented a real challenge and therefore we looked for help from colleagues and experts in this field. Finally, the book was organised in ten chapters. In the first Chapter the medical and nutritional approach to the gluten related disorders is summarised. From Chapters 2 to 4, an exhaustive revision of raw material that can be used in GF formulation, is detailed considering both, traditional and non-traditional crops, as well as new pre-treatments and additives options. From Chapters 5 to 8, different technological processes for baking and pasta production are presented considering traditional, and emerging technologies as well as preservation alternatives trough edible coatings. In Chapter 9 the sensory analysis of GF products is approached. The last Chapter focusses on the regulation and labelling in the different regions and countries, since there has not been international consensus in this field until this moment.Our grateful acknowledgement to every author and co-author for the effort and for the valuable contribution to this project. We highly appreciate the dedication for explaining in each chapter their own expertise and knowledge. We have enjoyed learning from the colleagues’ chapters during the compilation and edition process of the manuscript. We hope, dear reader, you can go through the same experience when reading this book.