Scientific Insights and Technological Advances in Gluten Free Products Development / / edited by Maria Papageorgiou, Theodoros Varzakas.

• TeilnehmendeR: Varzakas, Theodoros,; Papageorgiou, Maria,
• Place / Publishing House: [Place of publication not identified] : : MDPI AG,, 2023.
• Year of Publication: 2023
• Language: English
• Physical Description: 1 online resource (220 pages)

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.

Table of Contents

About the Editors -- Preface to "Scientific Insights and Technological Advances in Gluten Free Products Development" -- Maria Papageorgiou and Theodoros Varzakas Scientific Insights and Technological Advances in Gluten-Free Product Development -- Nicola Gasparre, Antonella Pasqualone, Marina Mefleh and Fatma Boukid Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market -- Jelena Bokic´, Jovana Kojic´, Jelena Krulj, Lato Pezo, Vojislav Banjac and Vesna Tumbas ˇ Saponjac et al. Bioactive, Mineral and Antioxidative Properties of Gluten-Free Chicory Supplemented Snack: Impact of Processing Conditions -- Kristina Radosˇ, Nikolina ˇCukelj Mustacˇ, Katarina Varga, Sasˇa Drakula, Bojana Voucˇko and Dusˇka ´Curic´ et al. Development of High-Fibre and Low-FODMAP Crackers -- Rosen Chochkov, Daniela Savova-Stoyanova, Maria Papageorgiou, Joa˜o Miguel Rocha, Velitchka Gotcheva and Angel Angelov Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality -- Zuzana ˇSm´ıdova´ and Jana Rysova´ Gluten-Free Bread and Bakery Products Technology -- Alina Culetu, Denisa Eglantina Duta, Maria Papageorgiou and Theodoros Varzakas The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index -- Lorenza Rodrigues dos Reis Gallo, Caio Eduardo Gonc¸alves Reis, Ma´rcio Antoˆnio Mendonc¸a, Vera Soˆnia Nunes da Silva, Maria Teresa Bertoldo Pacheco and Raquel Braz Assunc¸a˜o Botelho Impact of Gluten-Free Sorghum Bread Genotypes on Glycemic and Antioxidant Responses in Healthy Adults -- Ivana Gazikalovic´, Jelena Mijalkovic´, Natasˇa ˇSekuljica, Sonja Jakovetic´ Tanaskovic´, Aleksandra ukic´ Vukovic´ and Ljiljana Mojovic´ et al. Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction -- Adriana Skendi, Maria Papageorgiou and Theodoros Varzakas High Protein Substitutes for Gluten in Gluten-Free Bread -- Laura Ramos, Alicia Alonso-Hernando, Miriam Mart´ınez-Castro, Jose Alejandro Mora´n-Pe´rez, Patricia Cabrero-Lobato and Ana Pascual-Mate´ et al. Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition -- Fernanda Laignier, Rita de Ca´ssia Coelho de Almeida Akutsu, Iriani Rodrigues Maldonade, Maria Teresa Bertoldo Pacheco, Vera Soˆnia Nunes Silva and Marcio Antoˆnio Mendonc¸a et al. Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread.