The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity. Currently the best treatment is the strict adherence to a diet without sources of prolamins and gliadins (wheat), secalin (rye) and hordein (barley). Several studies have revealed that a gluten-free diet may lead to nutrient deficiencies. Therefore, the formulation of gluten-free foods, particularly those related to cereals, is a major challenge. A great effort has been put into improved technological and nutritional aspects of gluten-free cereal products, as evidenced by the large amount of research published in journal articles. Thus far there has been no compilation of this up-to-date research which would lead to better implementation of healthy gluten-free products with improved technological and sensorial properties.
Designing Gluten Free Bakery and Pasta Products provides a tool for designing gluten-free bakery and pasta products taking into account the most up-to-date advances and knowledge of gluten-related disorders , extensively covering both traditional and non-traditional gluten-free raw materials and bakery and pasta processes. This book will be particularly useful for food scientists and technologists developing gluten-free bakery and pasta products, plus physicians and nutritionists working with patients with gluten related diseases.
This book covers new native/seasonal ingredients that improve the nutritional profile of baked goods, shelf life and starch retrogradation during storage, gluten-free edible film/toppings application, biotechnological pre-treatments of gluten-free flours and ingredients to enhance their technological/nutritional functionality, baked goods with spontaneous fermentation, sourdough from yeasts vs LAB present in gluten-free flours and effects on technological, nutritional and sensory characteristics. All these aspects were extensively discussed in this work, plus it provides a fully up-to-date studies on gluten-related health disorders and summarizes the main research advances in gluten-free product development and their market-related and industrial impact. This novel approach makes this book a unique and highly valuable resource for those on the forefront of gluten-free foods application.
Author(s): Marina F. de Escalada Pla, Carolina E. Genevois
Publisher: Springer
Year: 2023
Language: English
Pages: 393
City: Cham
Preface
Contents
Chapter 1: Everything That Must Be Known About the Relationship of Gluten to Human Health
1.1 Introduction
1.2 Celiac Disease and Other Gluten-Related Disorders
1.2.1 Celiac Disease (CD)
1.2.2 Non Celiac Gluten Sensitivity (NCGS) and Wheat Allergy (WA)
1.3 Nutritional Considerations of the GFD
1.3.1 Gluten Exclusion in the Management of CD and Other GRD
1.3.2 Dietary Guidelines for a Balanced GFD
1.3.3 Adherence to the GFD
1.4 Gluten Contamination: Current Scenario and Advances
1.4.1 What Is Gluten Cross-Contamination?
1.4.2 Worldwide Status of Gluten Contamination of the GFD
1.4.3 Gluten Contamination in the Kitchen
1.4.4 Methods to Detect Gluten Traces in Food Products
1.4.5 Future Methods to Detect Gluten Traces in Food Products
1.5 Conclusions
References
Chapter 2: Raw Materials. Traditional and Non-conventional Cereals, Pseudo-cereals, Oilseeds and Legumes
2.1 Introduction
2.2 Cereals That Are Traditionally Employed in Gluten-Free Products
2.2.1 Corn
2.2.2 Rice
2.3 Potential “Minor” Cereal Grains and Pseudocereals for Development of Gluten-Free Products
2.3.1 Pearl Millet (Pennisetum glaucum)
2.3.2 Red Sorghum (Sorghum bicolor (L.) Moench)
2.3.3 Canary Seed (Phalaris canariensis L.)
2.3.4 Teff (Eragrostis tef)
2.4 Special Features of the Composition of “Main” and “Minor” Cereal Grains and Pseudocereals
2.4.1 Grain Components
2.4.1.1 Starch
2.4.1.2 Proteins
2.4.1.3 Lipids
2.4.1.4 Fibre
2.4.1.5 Carotenoid Pigments
2.4.1.6 Polyphenolic Compounds
2.5 Pseudocereals
2.5.1 Quinoa (Chenopodium quinoa Willd.) and Amaranth (Amaranthus sp.)
2.5.2 Buckwheat (Fagopyrum esculentum M.)
2.5.3 Nutritional Aspects of Pseudocereals
2.5.3.1 Starch
2.5.3.2 Proteins
2.5.3.3 Lipids
2.5.3.4 Fibre
2.5.3.5 Polyphenols
2.5.3.6 Mineral Content of the Seeds
2.6 The Potential of Legumes for the Development of Gluten-Free Products
2.6.1 Main Legumes Used for Human Consumption
2.6.2 Non-conventional Legumes with Interesting Properties
2.7 Oilseeds
2.7.1 Major Oilseeds
2.7.2 Non-conventional Oilseeds
2.7.2.1 Wild Almond (Prunus scoparia L.)
2.7.2.2 Camelina (Camelina sativa L. Crantz)
2.7.2.3 Watermelon (Citrullus lanatus)
2.7.2.4 Grape Seed (Vitis vinifera L. ssp.)
2.7.2.5 Chañar (Geoffroea decorticans Gill.ex Hook. et Arn. Burkart)
2.8 Some Important Physical Properties to Be Considered for the Development of Gluten-Free Foods
2.8.1 Water Sorption Isotherms
2.8.2 Thermal Properties and Supplemented Phase/State Diagrams
2.9 Overview and Concluding Remarks
References
Chapter 3: Non-cereals Starch Resources
3.1 Introduction
3.2 Native Starch
3.2.1 Morphology and Chemical Structure
3.2.2 Extraction, Functional Properties and General Characterisation
3.3 Methods for Modifying Starch Structure
3.4 Native and Modified Potato Starch – Different Alternatives and Applications
3.5 Native and Modified Cassava Starch – Different Alternatives and Applications
3.6 Native and Modified Non-conventional Starches. Different Alternatives and Applications
3.6.1 Non-traditional Root and Tuber Starches
3.6.2 Legume Starches
3.6.3 Palm Starch
3.6.4 Nut Starches
3.6.5 Some GF Food Application
3.7 Conclusions
References
Chapter 4: Use of Additives in Gluten-Free Formulations
4.1 Introduction
4.2 Gums and Non-starchy Polysaccharides
4.3 Modified Starch and Starchy Polysaccharides
4.4 Proteins
4.5 Enzymes
4.6 Emulsifiers
4.7 Antimicrobial Agents
4.8 Nutritional Considerations
References
Chapter 5: Fermented Gluten-Free Baked Goods
5.1 Introduction of Fermented Gluten-Free Bread Making
5.2 Challenges and Alternatives
5.3 Microorganisms Association in GF Sourdough
5.4 Fermentation Processes: Classification and Characteristics
5.5 Traditional and Alternative Raw Materials in Sourdough GF Bread
5.6 Effect of Sourdough Addition in GF Bread-Making: Rheological and Technological Aspects
5.7 Commercial Aspects. Cost and Shelf-Life Analysis
5.8 Nutritional Perspective
5.9 Conclusion
References
Chapter 6: Gluten Free Non-Fermented Bakery
6.1 Introduction
6.2 Function of Different Ingredients in NFB
6.2.1 Sugar and Fat Roles in a NFB Mixing
6.2.2 Other Ingredients. Eggs and Other Proteins Alternatives
6.2.3 Chemical Leavening Agents
6.3 Different Pastry Productions and Characteristics
6.3.1 Biscuits, Crackers and Cookies
6.3.1.1 Dough Characteristics and Process
6.3.1.2 Characteristics of Final Product
6.3.1.3 Physical Attributes
6.3.1.4 Textural Properties
6.3.2 Spongy Bakery: Muffins and Cakes
6.3.2.1 Batter Characteristics and Process
6.3.2.2 Characteristics of Final Product
6.3.2.3 Crumb Structure
6.3.2.4 Textural Properties
6.3.3 Colour
6.3.4 Nutritional Aspects
6.3.5 Shelf Life and Commercial Aspects
6.3.5.1 NFB Shelf Life
6.4 Cereal Bars
6.5 Conclusion
References
Chapter 7: Gluten Free Edible Films, Coatings and Toppings
7.1 Introduction
7.2 Edible Films, Coatings and Toppings
7.2.1 Edible Films and Coatings
7.2.2 Toppings
7.3 Preparation and Characterization of Edible Films, Coatings and Toppings
7.3.1 Processing Technologies
7.3.2 Characterisation
7.3.2.1 Rheological Behaviour and Surface Properties
7.3.2.2 Mechanical Properties
7.3.2.3 Barrier Properties
7.3.2.4 Microstructure
7.3.3 Characterisation After Application on Food or Simulated Food Systems
7.4 Application as Shelf-Life Improver and as Carriers of Bioactive Compounds, Vitamins or Minerals
7.4.1 Films and Coatings and WVP Control
7.4.2 Films and Coatings. Weight Loss and Antimicrobial/Antioxidant Effect
7.4.3 Films and Coatings for Supporting Micronutrients/Probiotics
7.5 Conclusions
References
Chapter 8: Gluten Free Pasta Production and Formulation Design
8.1 Introduction
8.2 Evaluation of Dough Characteristics and Pasta Quality
8.2.1 Technological Aptitude of Dough
8.2.2 Rheological Characterization of Dough
8.2.3 Cooking Quality of Noodles
8.2.4 Extensibility Test for Cooked Pasta
8.2.5 Texture Profile Analysis (TPA) and Cutting Force
8.2.6 Colour Measurements
8.2.7 Nutritional Composition
8.2.8 Degradation of Bioactive Compounds
8.2.9 Sensory Evaluation
8.3 Statistical Tools for Optimization
8.3.1 RSM Method
8.3.2 Mixture Design
8.4 Gluten Free Pasta Production
8.4.1 Extrusion and Extrusion-Cooking Processes
8.4.2 Laminating Process
8.4.3 Pasta Drying
8.4.4 Process Optimization by RSM
8.5 Strategies to Address the Development of Formulations
8.5.1 Selection of Ingredients
8.5.2 Optimization of Formulation by Mixture Design
8.6 Techniques to Extend the Shelf Life of Noodles
8.7 Gluten Free Pasta Market
8.8 Conclusions
References
Chapter 9: Sensory Analysis Tools in Developing Gluten-Free Bakery and Pasta Products and Their Quality Control
9.1 Introduction
9.2 Sensory Analysis and Consumer Research
9.3 Panorama of Sensory Evaluation of GF Bakery and Pasta Products
9.4 GF Bread
9.4.1 Approaches to Improve Sensory and Nutritional Quality of GFB
9.4.2 Approaches to Delay GFB Staling and Maintain Softness and Texture Liking
9.4.3 Promising Instrumental Predictors of Sensory Quality of Fresh and Stored GFB
9.5 GF Cakes and Muffins
9.6 GF Cookies, Biscuits, and Crackers
9.7 GF Pasta
9.8 Conclusions and Topics and Challenges for Further Investigations
References
Chapter 10: Regulation and Labelling. Methods of Analysis for the Determination of Gluten in Foods
10.1 Introduction
10.2 Codex Alimentarius
10.2.1 Gluten-Free Foods
10.2.2 Foods Specially Processed to Reduce Gluten Content to a Level Above 20 Up to 100 mg/kg
10.2.3 General Outline of the Methods
10.2.4 Method for Determination of Gluten
10.3 Regulation of Gluten-Free Foods in Different Countries
10.3.1 Argentina (Argentine Republic)
10.3.2 Australia and New Zealand
10.3.3 Brazil (Federative Republic of Brazil)
10.3.4 Canada
10.3.5 Chile (Republic of Chile)
10.3.6 China (People’s Republic of China)
10.3.7 European Union
10.3.8 India (Republic of India)
10.3.9 Israel (State of Israel)
10.3.10 Japan
10.3.11 Korea (Republic of Korea)
10.3.12 Mexico (United Mexican States)
10.3.13 Paraguay (Republic of Paraguay)
10.3.14 Russia (Russian Federation)
10.3.15 United States of America
10.3.16 Uruguay (Oriental Republic of Uruguay)
10.3.17 Summary of Gluten Containing Grains Contemplated on the Legislation and Gluten Limits of Each Country
10.4 Methods of Analysis for the Determination of Gluten in Food
10.4.1 ELISA Methods
10.4.2 Lateral Flow Immunochromatography
10.4.3 Liquid Chromatography Coupled with Mass Spectrometry
10.4.4 Technologies Based on DNA- PCR and Real Time PCR
10.4.5 Extraction of Gluten from Food Matrices
10.4.6 AOAC Official Method 2012.01
10.4.7 AOAC Official Method 2014.03
10.5 Conclusions
References
Index
