Scientific Insights And Technological Advances In Gluten Free Products Development

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.

• | Author: Maria Papageorgiou, Theodoros Varzakas
• | Publisher: Mdpi Ag
• | Publication Date: Jan 25, 2023
• | Number of Pages: 220 pages
• | Language: English
• | Binding: Hardcover
• | ISBN-10: 3036565655
• | ISBN-13: 9783036565651