{"product_id":"designing-gluten-free-bakery-and-pasta-products-9783031283444","title":"Designing Gluten Free Bakery and Pasta Products","description":"\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.   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 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.  This 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.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":52934922567959,"sku":null,"price":14780.04,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/6918\/8119\/files\/9783031283444.jpg?v=1781615610","url":"https:\/\/payment.letskitaboo.com\/products\/designing-gluten-free-bakery-and-pasta-products-9783031283444","provider":"Kitaboo One eStore","version":"1.0","type":"link"}