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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Non-cereals Starch Resources,e for gluten-free food development. In these products, starch is incorporated into the formulation to improve baking characteristics such as the specific volume, colour, and crumb structure and texture. As an introduction, physicochemical and structural characterisation, nutritional perspective and

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Fermented Gluten-Free Baked Goods,luten-free (GF) baked goods. The use of fermentation process, with baker yeast and/or native microorganism present in GF flours have been traditional techniques to elaborate GF bread with different properties. However, depending on the process fermentation and the raw material used, several properti

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Gluten Free Non-Fermented Bakery,ntext, non-fermented bakery (NFB), like cookies and muffins as well as cereal bars have been gaining market in the last two decades. The aim of the chapter is to provide a review of the function of different ingredients in the formulation as well as the process steps in order to aid understanding th

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Gluten Free Edible Films, Coatings and Toppings,the consumers with disorders related to gluten intake. The present chapter deals with the descriptions, characterisation and main applications of eco-friendly and edible films, coatings and toppings used in the production of bakery products. Particular requirements that must be fulfilled to be appli

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Sensory Analysis Tools in Developing Gluten-Free Bakery and Pasta Products and Their Quality Controcesses on food product characteristics and/or consumer opinions, as well as gaining insight into the consumer perceptions of products. All these elements are essential to better understand gluten-free (GF) food systems and improve GF bakery and pasta products as pointed out in the examples presented

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Regulation and Labelling. Methods of Analysis for the Determination of Gluten in Foods,bal food trading and people with gluten related disorders that travel to foreign countries. Although many countries adopt Codex Alimentarius standards some differences can be found throughout their legislations. Some of them are the inclusion or not of oats in gluten-free foods, the established thre