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Full Description
Development of Gluten-Free Pasta summarizes current progress in the development of gluten-free (GF) products, focusing particularly on pasta products. Presented in 11 chapters, the book focuses on the role of prebiotic fiber, hydrocolloids, fruit and vegetable by-product pomace and the physical, microstructural, sensory, and nutritional properties of the gluten-free pasta. The science of gluten intolerance is explained as well, with all relevant literature gathered and summarized in one place. Hence, this book lays a very solid foundation for the development of GF pasta which can be exploited as an essential therapeutic tool in the prevention of celiac disease.
This comprehensive reference, written by world renowned scientists who elaborate on the study of different selected additives of plant origin, provides immense assistance in the field of research as many areas are still unexplored in the field of cereal science & technology.
Contents
1. Gluten-free pasta's consumer appeal and qualities
2. Significance of hydrocolloids in the formation of gluten-free pasta
3. Effect of non-conventional raw materials on technological development of gluten-free pasta
4. Impact of drying temperature on textural, cooking quality and microstructure of gluten-free pasta
5. Understanding the impact of processing conditions and ingredients on food structure of gluten-free pasta
6. Effect of pseudo cereals on gluten-free pasta: rheological, microstructural and cooking quality
7. Understanding the role of dietary fibres on gluten-free pasta's functional quality aspects
8. In-vitro starch, protein digestibility and glycaemic response of gluten-free pasta
9. Effect on functional properties of gluten-free pasta enriched with cereal brans
10. Role of diary and non-diary proteins in gluten-free pasta development
11. Gluten-free pasta nutritional and bioactive profile
