Gluten-Free Cereal Products and Beverages
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Table of contents
- Table of Contentsv
- Contributorsxi
- Prefacexv
- Chapter 1 Celiac disease1
- Introduction1
- Epidemiology2
- The iceberg model6
- Pathogenesis8
- Clinical spectrum10
- Complications13
- Diagnosis14
- Management17
- Novel strategies for disease prevention and treatment20
- Wheat allergy21
- Conclusions22
- References22
- Chapter 2 Labeling and regulatory issues29
- Introduction29
- Codex Alimentarius30
- National legislation31
- Draft Revised Codex Standard for Gluten-free Foods34
- Further Codex Standards and Guidelines36
- Codex Standard for Processed Cereal-Based Foods for Infants and Young Children39
- Food labeling and awareness40
- Contamination40
- Product liability and food safety41
- Cautionary statements and disclaimers—helpful for consumers?42
- Conclusion44
- References44
- Chapter 3 Detection of gluten47
- Introduction47
- The precipitating factor49
- Protein extraction54
- Reference protein57
- Immunochemical methods58
- Polymerase chain reaction67
- Mass spectrometry69
- Column chromatography70
- Conclusions and future trends71
- Sources of further information and advice72
- References72
- Chapter 4 Rice81
- Introduction81
- Production of rice flours and their properties84
- Production and characterization of gluten-free cereal products based on rice90
- Future trends94
- Sources of further information and advice95
- References96
- Chapter 5 Sorghum and maize101
- Introduction101
- Physical grain properties101
- Chemical composition104
- Milling107
- Gluten-free food production108
- Snack foods111
- Future trends112
- Further information and advice113
- References113
- Chapter 6 Gluten-free foods and beverages from millets119
- Introduction119
- Review of the more important millet species121
- Traditional foods and beverages130
- Traditional millet-processing technologies134
- Recent and future trends137
- Concluding remarks140
- Sources of further information and advice141
- References141
- Chapter 7 Pseudocereals149
- Introduction149
- Chemical composition150
- Amaranth151
- Quinoa161
- Buckwheat166
- Production and characterization of gluten-free cereal products based on pseudocereals174
- Conclusions175
- References176
- Chapter 8 Oat products and their current status in the celiac diet191
- Introduction191
- Gluten-free status of oats192
- Oat products195
- Oat milling fractions195
- Consumer products containing oats: technology and challenges196
- How to analyze the gluten-free status of oat products198
- Future trends and conclusions199
- References199
- Chapter 9 Hydrocolloids203
- Introduction203
- Hydrocolloids that can effect gelation203
- Thickening and water-binding properties of hydrocolloids205
- Specific hydrocolloids207
- Conclusions213
- References214
- Chapter 10 Dairy-based ingredients217
- Introduction217
- Production and properties of dairy ingredients: an overview218
- Application of dairy ingredients in gluten-free food228
- Problems associated with the incorporation of dairy ingredients in gluten-free cereal products230
- Future trends231
- Sources of further information and advice231
- References232
- Chapter 11 Use of enzymes in the production of cereal-based functional foods and food ingredients237
- Introduction237
- Non-starch polysaccharide-derived functional food ingredients238
- Starch-derived functional food ingredients247
- Cereal protein-related functional food aspects251
- Final remarks255
- References256
- Chapter 12 Sourdough/lactic acid bacteria267
- The sourdough267
- Sourdough lactic acid bacteria268
- Sourdough properties and functions268
- Applications of sourdough in gluten-free products274
- Sourdough lactic acid bacteria as a tool for detoxifying gluten275
- Future trends282
- Sources of further information and advice282
- References283
- Chapter 13 Gluten-free breads289
- Introduction289
- The gluten-free diet290
- The role of gluten in bakery products291
- Gluten-free bread ingredients292
- Nutritional improvement of gluten-free breads304
- Gluten-free bread production306
- Improvement of gluten-free bread quality308
- Enzymes308
- Sourdough and its role in improving gluten-free bread quality309
- Conclusions310
- References311
- Chapter 14 Formulation and nutritional aspects of gluten-free cereal products and infant foods321
- Introduction321
- Biscuit, confectionery, and pasta products322
- Biscuit and cookies323
- Cake329
- Pasta and extruded products332
- Pizza337
- Nutritional aspects of gluten-free products339
- Conclusions341
- References341
- Chapter 15 Malting and brewing with gluten-free cereals347
- Introduction347
- Gluten-free cereals350
- Malting of gluten-free cereals352
- Brewing of gluten-free cereals358
- Conclusion364
- References365
- Chapter 16 Cereal-based gluten-free functional drinks373
- Introduction373
- Evaluation of cereals or pseudocereals as base for (functional) drinks376
- Germination and drying (malting, optional)378
- Substrate production378
- Fermentation (optional)379
- Blending and stabilization379
- Potentially functional compounds in cereals and pseudocereals380
- Possible additives for functional beverages388
- Conclusions388
- References389
- Chapter 17 The marketing of gluten-free cereal products393
- Introduction393
- Overview of the gluten-free market394
- Gluten-free market trends394
- Marketing issues and novel foods396
- The gluten-free target market397
- The marketing mix and gluten-free cereal products399
- Conclusions407
- Sources of further information and advice407
- References408
- Chapter 18 New product development: the case of gluten-free food products413
- Introduction to new product development413
- NPD in the gluten-free sector414
- Stage 1: The idea stage418
- Stage 2: The formulation stage419
- Stage 3: Process development421
- Stage 4: Initial testing and viability assessment422
- Stage 5: Shelf-life testing425
- Stage 6: Scale-up and consumer testing427
- Stage 7: Packaging and labeling427
- Conclusions429
- References430
- Index433
- Series list443
- Color Plates447
Gluten Free Cereals and Beverages presents the latest work in the development of gluten free products, including description of the disease, the detection of gluten and the labeling of gluten free products, as well as exploring the raw materials and ingredients used to produce gluten free products.
Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins commonly referred to as Coeliac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten free beer, malt and functional drinks. Food scientists developing gluten free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable.
•Written by leading experts, presenting the latest developments in gluten-free products
•Addresses Coeliac Disease from a food science perspective
•Presents each topic from both a scientific and industrial point of view
Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins commonly referred to as Coeliac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten free beer, malt and functional drinks. Food scientists developing gluten free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable.
•Written by leading experts, presenting the latest developments in gluten-free products
•Addresses Coeliac Disease from a food science perspective
•Presents each topic from both a scientific and industrial point of view