Titlebook: Gluten-free Bread Technology; Shabir Ahmad Mir,Manzoor Ahmad Shah,Afshan Mumtaz Book 2021 Springer Nature Switzerland AG 2021 Gluten-free

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https://doi.org/10.1007/978-3-642-94398-0ycemic response than traditional breads. The co-existence of celiac disease and type 1 Diabetes Mellitus (TIDM) necessitates gluten free diet (GFD) in controlling hyperglycaemia and consequent severe chronic diseases. Gluten free breads with low glycemic index (GI) could be processed through the sel

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長(zhǎng)矛

https://doi.org/10.1007/978-3-322-83373-0 mimic wheat gluten functionality. Incorporation of additives in dough, therefore improve the organoleptic properties by imitating some of the functions of wheat gluten. Most commonly used additives are hydrocolloids, enzymes, emulsifiers, dietary fibre, proteins, starch, salts, acids and minerals.

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微生物

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https://doi.org/10.1007/978-3-531-90432-0nge due to the absence of gluten, which is well known as a heart of bread. Additives can be added to overcome these challenges but again, due to their chemical origin, their use is limited. To overcome such issue and to maintain the acceptability of gluten free bread among consumers technological mo

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