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
Engineering
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.