國立高雄大學圖資館 |

語系: 繁體中文

說明(常見問題)

圖資館首頁

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Gluten-free bread technology

Hamdani, Afshan Mumtaz.

Gluten-free bread technology

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Gluten-free bread technologyedited by Shabir Ahmad Mir, Manzoor Ahmad Shah, Afshan Mumtaz Hamdani.
其他作者:	Mir, Shabir Ahmad.
出版者:	Cham :Springer International Publishing :2021.
面頁冊數:	vi, 282 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	Bread.
電子資源:	https://doi.org/10.1007/978-3-030-73898-3
ISBN:	9783030738983$q(electronic bk.)

Gluten-free bread technology
Gluten-free bread technology[electronic resource] /edited by Shabir Ahmad Mir, Manzoor Ahmad Shah, Afshan Mumtaz Hamdani. - Cham :Springer International Publishing :2021. - vi, 282 p. :ill., digital ;24 cm.

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.

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 and consequently obtaining quality bread products. However, developing gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process. Gluten-Free Bread Technology provides an overview of all fundamental issues and key factors associated with gluten-free bread technology, with the emphasis on the most recent findings on the subject. The promising results of the reviewed studies indicate that the gluten-free breads developed possess similar or better sensory attributes than those of control formulations, and some are even comparable to their wheat gluten-based counterparts. Chapters of this book focus on the role of additives, dough handling, and the physical, structural, sensory and nutritional properties of the gluten-free bread. The science of gluten intolerance is explained as well. With all relevant literature gathered and summarized in one place, this text will be an essential resource for both food scientists and industry professionals pursuing gluten-free formulations.

ISBN: 9783030738983$q(electronic bk.)

Standard No.: 10.1007/978-3-030-73898-3doiSubjects--Topical Terms:

289769
Bread.

LC Class. No.: TP451.D53 / G58 2021

Dewey Class. No.: 664.6

Gluten-free bread technology
LDR:03119nmm a2200325 a 4500 001 610335
003 DE-He213
005 20211008123223.0
006 m d
007 cr nn 008maaau
008 220330s2021 sz s 0 eng d
020 $a 9783030738983$q(electronic bk.)
020 $a 9783030738976$q(paper)
024 7 $a 10.1007/978-3-030-73898-3 $2 doi
035 $a 978-3-030-73898-3
040 $a GP $c GP
041 0 $a eng
050 4 $a TP451.D53 $b G58 2021
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 664.6 $2 23
090 $a TP451.D53 $b G567 2021
245 0 0 $a Gluten-free bread technology $h [electronic resource] / $c edited by Shabir Ahmad Mir, Manzoor Ahmad Shah, Afshan Mumtaz Hamdani.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2021.
300 $a vi, 282 p. : $b ill., digital ; $c 24 cm.
505 0 $a 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.
520 $a 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 and consequently obtaining quality bread products. However, developing gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process. Gluten-Free Bread Technology provides an overview of all fundamental issues and key factors associated with gluten-free bread technology, with the emphasis on the most recent findings on the subject. The promising results of the reviewed studies indicate that the gluten-free breads developed possess similar or better sensory attributes than those of control formulations, and some are even comparable to their wheat gluten-based counterparts. Chapters of this book focus on the role of additives, dough handling, and the physical, structural, sensory and nutritional properties of the gluten-free bread. The science of gluten intolerance is explained as well. With all relevant literature gathered and summarized in one place, this text will be an essential resource for both food scientists and industry professionals pursuing gluten-free formulations.
650 0 $a Bread. $3 289769
650 0 $a Gluten-free foods. $3 606770
650 0 $a Food $x Biotechnology. $3 193078
650 1 4 $a Food Science. $3 274110
650 2 4 $a Consumer Behavior. $3 772804
700 1 $a Mir, Shabir Ahmad. $3 815713
700 1 $a Shah, Manzoor Ahmad. $3 681200
700 1 $a Hamdani, Afshan Mumtaz. $3 908376
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-030-73898-3
950 $a Biomedical and Life Sciences (SpringerNature-11642)