http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Development of Gluten-Free Pasta summarizes current progress in the development of gluten-free (GF) products, focusing particularly on pasta products. Presented in 11 chapters, the book focuses on the role of prebiotic fiber, hydrocolloids, fruit and vegetable by-product pomace and the physical, microstructural, sensory, and nutritional properties of the gluten-free pasta. The science of gluten intolerance is explained as well, with all relevant literature gathered and summarized in one place. Hence, this book lays a very solid foundation for the development of GF pasta which can be exploited as an essential therapeutic tool in the prevention of celiac disease. This comprehensive reference, written by world renowned scientists who elaborate on the study of different selected additives of plant origin, provides immense assistance in the field of research as many areas are still unexplored in the field of cereal science & technology. Provides a comprehensive application of pseudocereals, hydrocolloids, and prebiotic dietary fiber in the development of gluten-free pasta. Brings holistic and integrated coverage of the role of plant derived ingredients in the development of gluten-free pasta. Covers the utilization of pseudo cereals for food, nutritional, and economical security.
Front cover -- Half title -- Title -- Copyright -- Dedication -- Contents -- Contributors -- Chapter 1 Gluten-free pasta's consumer appeal and qualities -- 1.1 Introduction -- 1.2 An overview of gluten-free pasta processing and quality characteristics -- 1.2.1 Ingredients and manufacturing process for gluten-free pasta -- 1.2.2 Drivers for gluten-free products -- 1.2.3 Quality properties of gluten-free pasta -- 1.3 Consumer attitude and perceptions about gluten-free pasta -- 1.4 Current and future perspectives -- 1.5 Conclusion -- References -- Chapter 2 Significance of hydrocolloids in the formation of gluten-free pasta -- 2.1 Introduction -- 2.2 Challenges associated with gluten-free pasta -- 2.3 Hydrocolloids as functional additives in pasta -- 2.4 Stage of adding hydrocolloids to pasta -- 2.5 Dough processing properties of gluten-free pasta as affected by hydrocolloids -- 2.5.1 Rheology of gluten-free dough -- 2.5.2 Extrusion force of gluten-free dough -- 2.5.3 Breaking force and deformation of gluten-free dough -- 2.5.4 Thermal properties of gluten-free dough -- 2.6 Uncooked gluten-free pasta properties as affected by hydrocolloids -- 2.6.1 Microstructure of uncooked gluten-free pasta -- 2.6.2 Color of uncooked gluten-free pasta -- 2.6.3 Hardness/texture of uncooked gluten-free pasta -- 2.7 Cooked properties of gluten-free pasta as affected by hydrocolloids -- 2.7.1 Swelling index of gluten-free pasta -- 2.7.2 Water absorption capacity of gluten-free pasta -- 2.7.3 Optimum cooking time of gluten-free pasta -- 2.7.4 Cooking losses of gluten-free pasta -- 2.7.5 Texture analysis of gluten-free pasta -- 2.7.6 Color of gluten-free pasta -- 2.7.7 Sensory analysis of gluten-free pasta -- 2.7.8 Cutting force of gluten-free pasta -- 2.8 Proximate composition and digestibility of gluten-free pasta as affected by hydrocolloids.
2.8.1 Proximate composition of gluten-free pasta -- 2.8.2 Digestibility of gluten-free pasta -- 2.9 Conclusion -- References -- Chapter 3 Effect of nonconventional raw materials on the technological development of gluten-free pasta -- 3.1 Introduction -- 3.2 Gluten -- 3.3 Celiac disease -- 3.4 Pasta -- 3.5 Gums -- 3.6 Raw material for gluten-free pasta -- 3.6.1 Millet -- 3.7 Enriched pasta -- 3.7.1 Protein enrichment -- 3.7.2 Enriched with vegetable powder -- 3.7.3 Enriched with fruit powder -- 3.8 Technology for gluten free pasta production -- 3.8.1 Starch gelatinization -- 3.8.2 High drying temperature on gluten-free pasta -- 3.8.3 Extrusion -- 3.8.4 High pressure -- 3.9 Conclusion -- References -- Chapter 4 Impact of drying temperature on textural, cooking quality, and microstructure of gluten-free pasta -- 4.1 Introduction -- 4.2 Composition of gluten-free pasta -- 4.3 Quality parameters of dried gluten-free pasta -- 4.3.1 Structural properties -- 4.3.2 Textural properties -- 4.3.3 Rheological properties -- 4.3.4 Cooking quality -- 4.3.5 Sensory properties -- 4.4 Production process of gluten-free pasta -- 4.5 Influence of drying temperature on additives in gluten-free (GF) pasta -- 4.6 Drying of gluten-free pasta -- 4.7 Impacts of drying temperature on textural properties of pasta -- 4.8 Impacts of drying temperature on cooking quality of pasta -- 4.9 Impacts of drying temperature on microstructure of pasta -- 4.10 Conclusion -- References -- Chapter 5 Understanding the gluten-free pasta structure: Impact of ingredients and processes -- 5.1 Introduction -- 5.2 Structuring agents and technological improvers -- 5.2.1 Flours and starch -- 5.2.2 Emulsifiers -- 5.2.3 Hydrocolloids -- 5.3 Enrichments -- 5.3.1 Fiber -- 5.3.2 Protein enrichers -- 5.4 Extrusion and drying processes -- References.
Chapter 6 Effect of pseudocereals on gluten-free pasta: Rheological, microstructural, and cooking quality -- 6.1 Introduction -- 6.1.1 Amaranth -- 6.1.2 Quinoa -- 6.1.3 Buckwheat -- 6.2 Rheological properties of pseudocereals in gluten-free pasta -- 6.2.1 Pasting properties -- 6.2.2 Mechanical-spectra -- 6.2.3 Shear viscosity -- 6.3 Microstructure of pseudocereals in gluten-free pasta -- 6.4 Cooking quality of gluten-free pasta using pseudocereals -- 6.4.1 Color -- 6.4.2 Cooking loss -- 6.4.3 Optimal cooking time -- 6.4.4 Cooked weight -- 6.4.5 Texture -- 6.4.6 Improvements in gluten-free pasta -- 6.5 Conclusion -- References -- Chapter 7 Understanding the role of dietary fibers on gluten-free pasta's functional quality aspects -- 7.1 Introduction -- 7.2 Dietary fiber -- 7.2.1 Sources of dietary fiber in agricultural by-products -- 7.2.2 Dietary fiber sources in food items -- 7.3 Health benefits of dietary fiber -- 7.3.1 Cardiovascular -- 7.3.2 Obesity -- 7.3.3 Gastrointestinal -- 7.3.4 Cancer -- 7.3.5 Immune system -- 7.4 Extraction of dietary fiber -- 7.4.1 Thermal methods -- 7.4.2 Nonthermal methods -- 7.5 Utilization of dietary fiber for the development of functional pasta -- 7.6 Quality of pasta with enriched dietary fiber -- 7.7 Special application of dietary fiber for the development of gluten-free pasta products -- 7.8 Future of dietary fiber in the food sector -- 7.9 Conclusion -- Acknowledgment -- Declaration of competing interest -- References -- Chapter 8 In-vitro starch, protein digestibility and glycemic response of gluten-free pasta -- 8.1 Introduction -- 8.2 Rheology of gluten-free pasta -- 8.3 Gluten-free starches -- 8.4 Gluten-free starch and its properties -- 8.5 Functional properties of starch -- 8.6 Influence of additives on in-vitro starch digestibility of gluten-free pasta -- 8.7 Rheology of gluten-free pasta.
8.8 Protein composition, content, and structure -- 8.9 Protein digestion -- 8.10 In-vitro protein digestibility -- 8.11 Influence of ingredients on protein digestibility -- 8.12 Influence of food processing on protein digestion -- 8.13 Enzymatic hydrolysis -- 8.14 Influence of protein in glycemic response -- 8.15 Conclusion -- References -- Chapter 9 Effect on functional properties of gluten-free pasta enriched with cereal brans -- 9.1 Introduction -- 9.2 Role of gluten in pasta making -- 9.2.1 The connection between gluten protein and pasta -- 9.2.2 Influence of pasta processing on gluten protein -- 9.3 Intolerances associated with gluten -- 9.3.1 Celiac disease -- 9.3.2 Nonceliac gluten sensitivity -- 9.3.3 Wheat allergy -- 9.4 Health benefits of gluten-free pasta -- 9.4.1 Pseudocereals: an ingredient of gluten-free products -- 9.4.2 Health benefits related to gluten-free diet -- 9.5 Impact of cereals and pseudocereals on the functional properties of gluten-free pasta -- 9.5.1 Rice -- 9.5.2 Millet -- 9.5.3 Sorghum -- 9.5.4 Buckwheat -- 9.6 Challenges in developing gluten-free pasta -- 9.6.1 Cooking quality -- 9.6.2 Texture -- 9.6.3 Color -- 9.6.4 Nutritional properties -- 9.7 Conclusion -- Acknowledgment -- References -- Chapter 10 Role of dairy and nondairy protein in gluten-free pasta development -- 10.1 Introduction -- 10.2 Major and minor ingredients of pasta -- 10.3 Different types of flour -- 10.4 Flavor -- 10.5 Water -- 10.6 Xanthan gum -- 10.7 Source of gluten-free pasta -- 10.8 Types of gluten-free pasta -- 10.9 Dairy and nondairy proteins -- 10.10 Dairy protein -- 10.11 Nondairy -- References -- Chapter 11 Gluten-free pasta nutritional and bioactive profile -- 11.1 Introduction -- 11.1.1 Gluten-free food products -- 11.1.2 Gluten-free pasta -- 11.1.3 Consumer acceptability and nutritional profile of gluten-free pasta.
11.1.4 Bioactive profile of gluten-free pasta -- 11.1.5 Ingredients in gluten-free pasta -- 11.2 Nutritional improvers of gluten-free pasta -- 11.2.1 Proteic enrichers -- 11.3 Micronutrient and bioactive compounds enrichment of gluten-free pasta -- 11.3.1 Resistant starch -- 11.3.2 Soluble and insoluble fiber -- 11.4 Conclusion -- References -- Chapter 12 Bioprocessing techniques for the development of gluten-free/hypoimmunogenic pasta -- 12.1 Introduction -- 12.2 Enzymatic modification -- 12.3 Sourdough fermentation -- 12.4 Germination -- 12.5 Conclusion -- References -- Index -- Back cover.
edited by Amir Gull, Gulzar Ahmad Nayik, Charles Brennan.