Overview
- Provides food industry professionals an overview of the development of gluten-free food products
- Presents case studies in gluten-free breadmaking and alternative proteins
- Covers the regulatory and labeling aspects involved in the manufacture of gluten-free food products
Part of the book series: Food Engineering Series (FSES)
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About this book
Challenges and Potential Solutions in Gluten Free Product Development covers the latest advances and strategies for gluten-free diets including the important nutritional factors involved. Traditional and alternative approaches for the development of gluten-free dough, including starch applicationsand microbial fermentations, are extensively covered. Alternative proteins including those from vegetables, cereals, legumes and eggs are presented. Novel approaches for gluten-free breadmaking such as aeration strategies, prebiotics, hydrocolloids and nutritional enhancements are also covered in depth. With further chapters dedicated to regulatory aspects, gluten detection methods and the global market, this book presents full and up-to-date coverage of the development and manufacture of gluten-free products.
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Keywords
Table of contents (9 chapters)
Editors and Affiliations
About the editors
Aastha Deswal is an employee at Product Formulation, Bright LifeCare Private Limited in Gurgaon, India
Bibliographic Information
Book Title: Challenges and Potential Solutions in Gluten Free Product Development
Editors: Navneet Singh Deora, Aastha Deswal, Madhuresh Dwivedi
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-3-030-88697-4
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Nature Switzerland AG 2022
Hardcover ISBN: 978-3-030-88696-7Published: 04 December 2021
Softcover ISBN: 978-3-030-88699-8Published: 05 December 2022
eBook ISBN: 978-3-030-88697-4Published: 04 December 2021
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 1
Number of Pages: XV, 182
Number of Illustrations: 1 b/w illustrations
Topics: Food Science