Development of Gluten-Free Pasta

The book "Development of Gluten-Free Pasta" provides a comprehensive overview of the current progress in the development of gluten-free pasta products, focusing on the role of prebiotic fiber, hydrocolloids, fruit and vegetable by-product pomace, and the physical, microstructural, sensory, and nutritional properties of gluten-free pasta. It also explains the science of gluten intolerance and gathers all relevant literature in one place, laying a solid foundation for the development of GF pasta as an essential therapeutic tool in the prevention of celiac disease.

Format: Paperback / softback
Length: 302 pages
Publication date: 01 February 2024
Publisher: Elsevier Science Publishing Co Inc

The development of gluten-free pasta has seen significant progress in recent years, with a growing emphasis on creating pasta products that are safe and enjoyable for individuals with gluten sensitivities or celiac disease. Presented in 11 chapters, this book delves into the role of prebiotic fiber, hydrocolloids, fruit and vegetable by-product pomace, and the physical, microstructural, sensory, and nutritional properties of gluten-free pasta. Additionally, the science of gluten intolerance is explained, with all relevant literature gathered and summarized in one place. This book serves as a solid foundation for the development of gluten-free pasta, which has the potential to be exploited as an essential therapeutic tool in the prevention of celiac disease.

Furthermore, this comprehensive reference, written by world-renowned scientists who have extensively studied the use of various selected additives of plant origin, provides invaluable assistance in the field of research. Many areas in cereal science and technology remain unexplored, and this book fills in the gaps by offering detailed insights into the potential applications of these additives.

Overall, the development of gluten-free pasta is a significant milestone in the food industry, and this book serves as a valuable resource for researchers, industry professionals, and individuals with gluten sensitivities or celiac disease. By exploring the latest advancements in gluten-free pasta technology, this book contributes to the advancement of knowledge and understanding in this field, ultimately improving the quality of life for those affected by gluten-related conditions.

Weight: 450g
Dimension: 229 x 151 (mm)
ISBN-13: 9780443132384