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Gluten-free bread technology / Shabir Ahmad Mir, Manzoor Ahmad Shah, Afshan Mumtaz Hamdani, editors.

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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...

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Bibliographic Details
Online Access: Full Text (via Knovel)
Other Authors: Mir, Shabir Ahmad (Editor), Shah, Manzoor Ahmad (Editor), Hamdani, Afshan Mumtaz (Editor)
Format: eBook
Language:English
Published: Cham : Springer, [2021]
Subjects:
Bread.
Gluten-free foods.
Food > Biotechnology.
Table of Contents:
  • 1. Gluten intolerance
  • 2. Challenges in development of gluten-free breads
  • 3. Gluten free cereals
  • 4. Starch and starch derivatives in gluten-free breads
  • 5. Fruit and vegetable based ingredients in gluten-free breads
  • 6. Understating the role additives in gluten-free breads
  • 7. Flour modification for development of gluten free bread
  • 8. Dough handling properties of gluten-free breads
  • 9. Optimization of gluten-free bread technology
  • 10. Technological aspects of gluten-free breads
  • 11. Structural aspects of gluten-free breads
  • 12. Nutritional quality of gluten-free breads
  • 13. Sensory attributes of gluten-free breads
  • 14. Consumers adherence to gluten free bread
  • 15. Quality tests for evaluating gluten-free dough and bread quality.

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