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This book, 'Development of Gluten-Free Pasta,' edited by Amir Gull and others, offers an in-depth exploration of the science and technology behind gluten-free pasta production. It addresses the increasing demand for gluten-free products driven by health concerns such as celiac disease and wheat allergies. The book discusses the use of various raw materials, including millet and other grains, and the application of hydrocolloids and emulsifiers to enhance pasta quality. It also covers the nutritional enrichment of gluten-free pasta, focusing on dietary fiber and its health benefits. Aimed at food scientists, technologists, and professionals in the food industry, the book provides practical insights and methodologies for improving the texture, taste, and nutritional value of gluten-free pasta.

Gluten-free foods. --- Food science. --- Gluten-free foods --- Food science

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Gluten-free foods. --- Flour as food.

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Gluten. --- Gluten-free foods. --- Dietetic foods --- Kofu --- Seitan --- Wheat gluten --- Plant proteins

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This work provides researchers with a thorough overview of all aspects related to the development of gluten-free food products. In summarizing and offering critical reviews of published works and focusing on current advances and technologies in gluten free product development, this book covers all of the important subjects related to this increasingly important aspect of the food industry. Important case studies in gluten-free breadmaking and alternative proteins are presented, making this a rich and singular source for food manufacturers and scientists seeking practical knowledge on the challenges and solutions involved in the development of gluten-free foods. Challenges and Potential Solutions in Gluten Free Product Development covers the latest advances and strategies for gluten-free diets including the important nutritional factors involved. Traditional and alternative approaches for the development of gluten-free dough, including starch applications and microbial fermentations, are extensively covered. Alternative proteins including those from vegetables, cereals, legumes and eggs are presented. Novel approaches for gluten-free breadmaking such as aeration strategies, prebiotics, hydrocolloids and nutritional enhancements are also covered in depth. With further chapters dedicated to regulatory aspects, gluten detection methods and the global market, this book presents full and up-to-date coverage of the development and manufacture of gluten-free products. .

Gluten-free foods. --- Dietetic foods --- Food science. --- Food Science. --- Food technology --- Chemical engineering

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Gluten-free foods --- Celiac disease --- Coeliac disease --- Diarrhea --- Digestive organs --- Malabsorption syndromes --- Dietetic foods --- Nutritional aspects. --- Diseases