Scientific Insights and Technological Advances in Gluten Free Products Development

• Tác giả: Maria Papageorgiou, Theodoros Varzakas
• Ngôn ngữ: eng
• ISBN-13: 978-3036565644
• ISBN-13: 978-3036565651
• ISBN: books978-3-0365-6564-4
• Thông tin xuất bản: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• Mô tả vật lý: 1 electronic resource (220 p.)
• Bộ sưu tập: Tài liệu truy cập mở
• ID: 372868
• Chủ đề: 1. bread; 2. gluten-free; 3. Biochemistry; 4. Biology, life sciences; 5. Research & information: general

Tóm tắt

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.