Reprint
Scientific Insights and Technological Advances in Gluten Free Products Development
Edited by
January 2023
220 pages
- ISBN 978-3-0365-6565-1 (Hardback)
- ISBN 978-3-0365-6564-4 (PDF)
This is a Reprint of the Special Issue Scientific Insights and Technological Advances in Gluten Free Products Development that was published in
Biology & Life Sciences
Chemistry & Materials Science
Engineering
Public Health & Healthcare
Summary
This Special Issue addresses both new scientific insights and technological advances of gluten-free product development exploring alternative ingredients for the development of gluten-free products aiming to mimic the unique viscoelastic properties of gluten as a gas retention ingredient during fermentation, water binding and enabler of starch gelatinization on baking, and a bread flavor enhancer via gluten-related proteases.