| 書(shū)目名稱(chēng) | Gluten-free Bread Technology | | 編輯 | Shabir Ahmad Mir,Manzoor Ahmad Shah,Afshan Mumtaz | | 視頻video | http://file.papertrans.cn/388/387070/387070.mp4 | | 概述 | Provides an overview of all fundamental issues and key factors associated with gluten-free bread technology.Reviews the studies on gluten-free breads developed with similar or better sensory attribute | | 圖書(shū)封面 |  | | 描述 | .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 i | | 出版日期 | Book 2021 | | 關(guān)鍵詞 | Gluten-free; Celiac disease; Viscoelastic; Pseudocereals; Flour modification | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-030-73898-3 | | isbn_softcover | 978-3-030-73900-3 | | isbn_ebook | 978-3-030-73898-3 | | copyright | Springer Nature Switzerland AG 2021 |
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