Titlebook: Designing Gluten Free Bakery and Pasta Products; Marina F. de Escalada Pla,Carolina E. Genevois Book 2023 The Editor(s) (if applicable) an

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Raw Materials. Traditional and Non-conventional Cereals, Pseudo-cereals, Oilseeds and Legumes,information on the composition data of these three types of plant sources, but to delve into those characteristic and unique aspects of each type of them that are of interest for the development of GF foods.

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Fermented Gluten-Free Baked Goods,ological, technological, nutritional and sensorial characteristics of baked goods. This chapter provides a summary of the most updated advances in fermented GF bakery as an alternative tool to approach the novel challenges in this field.

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Gluten Free Non-Fermented Bakery, of gluten in the food matrix could be, in part, counter act with the components from the other added ingredients. Understanding the role of different components in the matrix of the systems as well as the function of the unit operations involved in the process, can help to select the conditions to study in future works.

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https://doi.org/10.1007/978-3-031-28344-4Gluten-free traditional foods; Gluten-free non-traditional foods; Gluten-free foods; Gluten-free foods

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978-3-031-28346-8The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl

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Unscharfe Analyse unscharfer Datening the quality of gluten free (GF) foods. Physicochemical characterisation, nutritional perspectives, and technological aspects are covered for providing a wide insight of the matter. Therefore, specific objectives of this chapter are to provide a general overview of the main characteristics of GF