Development of Gluten-Free Pasta
Coordonnateurs : Gull Amir, Nayik Gulzar Ahmad, Brennan Charles
Development of Gluten-Free Pasta summarizes current progress in the development of gluten-free (GF) products, focusing particularly on pasta products. Presented in 11 chapters, the book focuses on the role of prebiotic fiber, hydrocolloids, fruit and vegetable by-product pomace and the physical, microstructural, sensory, and nutritional properties of the gluten-free pasta. The science of gluten intolerance is explained as well, with all relevant literature gathered and summarized in one place. Hence, this book lays a very solid foundation for the development of GF pasta which can be exploited as an essential therapeutic tool in the prevention of celiac disease. This comprehensive reference, written by world renowned scientists who elaborate on the study of different selected additives of plant origin, provides immense assistance in the field of research as many areas are still unexplored in the field of cereal science & technology.
2. Significance of hydrocolloids in the formation of gluten-free pasta
3. Effect of non-conventional raw materials on technological development of gluten-free pasta
4. Impact of drying temperature on textural, cooking quality and microstructure of gluten-free pasta
5. Understanding the impact of processing conditions and ingredients on food structure of gluten-free pasta
6. Effect of pseudo cereals on gluten-free pasta: rheological, microstructural and cooking quality
7. Understanding the role of dietary fibres on gluten-free pasta's functional quality aspects
8. In-vitro starch, protein digestibility and glycaemic response of gluten-free pasta
9. Effect on functional properties of gluten-free pasta enriched with cereal brans
10. Role of diary and non-diary proteins in gluten-free pasta development
11. Gluten-free pasta nutritional and bioactive profile
Dr. Gulzar Ahmad Nayik completed his Master’s Degree in Food Technology from Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India and PhD from Sant Longowal Institute of Engineering & Technology, Sangrur, Punjab, India. He has published over 55 peer-reviewed research and review papers, 30 book chapters, edited three books in Springer Nature & Elsevier and one textbook, and has delivered number of presentations at various national and international conferences, seminars, workshops, and webinars. Dr Nayik also fills the roles of editor, associate editor, assistant editor and reviewer for many food science and technology journals.
Charles Brennan is a Professor of Food Science at RMIT University, Australia, where he is the Dean of the School of Science. Brennan's research interests lies in the interface between food science and human nutrition with a particular interest in how bio-active ingredients and processing manipulate the nutritional quality of foods, in particular, the role of plant dietary fibre in
- Provides a comprehensive application of pseudocereals, hydrocolloids, and prebiotic dietary fiber in the development of gluten-free pasta
- Brings holistic and integrated coverage of the role of plant derived ingredients in the development of gluten-free pasta
- Covers the utilization of pseudo cereals for food, nutritional, and economical security
Date de parution : 02-2024
Ouvrage de 302 p.
15x22.8 cm
Thème de Development of Gluten-Free Pasta :
Mots-clés :
Pasta; celiac disease; gluten-free; prebiotics; hydrocolloids; nonconventional flour