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Titlebook: Gluten-free Bread Technology; Shabir Ahmad Mir,Manzoor Ahmad Shah,Afshan Mumtaz Book 2021 Springer Nature Switzerland AG 2021 Gluten-free

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發(fā)表于 2025-3-21 16:30:11 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
書目名稱Gluten-free Bread Technology
編輯Shabir Ahmad Mir,Manzoor Ahmad Shah,Afshan Mumtaz
視頻videohttp://file.papertrans.cn/388/387070/387070.mp4
概述Provides an overview of all fundamental issues and key factors associated with gluten-free bread technology.Reviews the studies on gluten-free breads developed with similar or better sensory attribute
圖書封面Titlebook: Gluten-free Bread Technology;  Shabir Ahmad Mir,Manzoor Ahmad Shah,Afshan Mumtaz  Book 2021 Springer Nature Switzerland AG 2021 Gluten-free
描述.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 i
出版日期Book 2021
關(guān)鍵詞Gluten-free; Celiac disease; Viscoelastic; Pseudocereals; Flour modification
版次1
doihttps://doi.org/10.1007/978-3-030-73898-3
isbn_softcover978-3-030-73900-3
isbn_ebook978-3-030-73898-3
copyrightSpringer Nature Switzerland AG 2021
The information of publication is updating

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沙發(fā)
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板凳
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https://doi.org/10.1007/978-3-322-87309-5d vegetables in gluten free breads play a vital role to combat these nutritional deficiencies. Further, enrichment with nutrient dense ingredients tend to decrease the glycemic responses of gluten free bread and improve their nutritional and sensorial attributes.
地板
發(fā)表于 2025-3-22 05:39:44 | 只看該作者
Willy H. Eirmbter,Alois Hahn,Rüdiger Jacobshed product. Texture analysis gives the information about the degree of staling of gluten-free breads. A higher hardness generally indicates a higher staling of gluten-free breads. Sensory evaluation entails the consumer acceptance of the breads developed with gluten-free formulations.
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ee breads developed with similar or better sensory attribute.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 addit
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發(fā)表于 2025-3-23 05:49:09 | 只看該作者
Georg Glaeser,Daniel Abed-Navandire the quality acceptance by people consuming gluten free products. An ample range of functional ingredients and processing methods have being adopted to imitate gluten viscoelastic properties and consequently the overall final quality of gluten free product.
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