Capítulos de libros
Gluten-free Bread: Economic, Nutritional And Technological Aspects
Registro en:
9781612093178
Gluten: Properties, Modifications And Dietary Intolerance. Nova Science Publishers, Inc., v. , n. , p. 1 - 26, 2011.
2-s2.0-84893009680
Autor
Clerici M.T.P.S.
Chang Y.K.
Institución
Resumen
This chapter presents a detailed description of previously published works of the economical, nutritional and technological aspects of the research and production of gluten-free bread, which can benefit not only countries that do not produce wheat, but also celiac patients, whose life-long diet completely excludes foods containing wheat, oat, barley, rye and triticale. The real quality of the bread and wheat currently consumed will be investigated in this chapter: the years of research, massive financing by the wheat-exporting countries and private enterprises, high volume of production and intense marketing, all of which contributed to the rise in the global consumption of bread. The quality of gluten-free bread is not yet like that of wheat bread, but this research targets the improvement of the three-dimensional polysaccharide or protein network structure through physical and chemical modifications of starch or protein, so that they may result in wheat-free products of significant technological quality. © 2011 by Nova Science Publishers, Inc. All rights reserved.
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