Publication Date:
2023-02-02
Description:
This Special Issue addresses both new scientific insights and technological advances of gluten-free product development exploring alternative ingredients for the development of gluten-free products aiming to mimic the unique viscoelastic properties of gluten as a gas retention ingredient during fermentation, water binding and enabler of starch gelatinization on baking, and a bread flavor enhancer via gluten-related proteases.
Keywords:
gluten-free
;
bread
;
Amorphophallus konjac
;
baking
;
celiac disease
;
food additives
;
sourdough
;
microbiota
;
lactic acid bacteria
;
gluten-free bread
;
plant proteins
;
animal proteins
;
microalgae
;
optimized bread structure
;
protein substitutes
;
wheat gluten
;
microwave reactor
;
allergenicity
;
enzymatic hydrolysis
;
Alcalase
;
techno-functional properties
;
antioxidant activity
;
sorghum
;
resistant starch
;
dietary fibers
;
hydrocolloids
;
dough rheological properties
;
texture
;
volume
;
sensory
;
glycemic index
;
staling
;
pasta
;
gluten-free products
;
bakery products
;
cereals
;
enzymes
;
teff
;
starter cultures
;
pseudocereals
;
wholemeal formulations
;
low fructan
;
sensory analysis
;
ready-to-eat
;
oilseeds
;
spices
;
chicory root
;
bioactive compounds
;
antioxidative activity
;
gluten free snack
;
extrusion
;
low carb
;
high protein
;
high fiber
;
cake
;
biscuits
;
flour mixes
;
n/a
;
bic Book Industry Communication::G Reference, information & interdisciplinary subjects::GP Research & information: general
;
bic Book Industry Communication::P Mathematics & science::PS Biology, life sciences
;
bic Book Industry Communication::P Mathematics & science::PS Biology, life sciences::PSB Biochemistry
Language:
English
Format:
image/jpeg
