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Challenges and Potential Solutions in Gluten Free Product Development

  • Book
  • © 2022

Overview

Editors:
  1. Navneet Singh Deora

    1. Chief Technology Officer, Bluetribe Foods, Mumbai, India

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    You can also search for this editor in PubMed   Google Scholar

  2. Aastha Deswal

    1. Bright LifeCare Private Limited, Gurugram, India

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    You can also search for this editor in PubMed   Google Scholar

  3. Madhuresh Dwivedi

    1. Department of Food Process Engineering, National Institute of Technology, Rourkela, India

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    You can also search for this editor in PubMed   Google Scholar

  • Provides food industry professionals an overview of the development of gluten-free food products
  • Presents case studies in gluten-free breadmaking and alternative proteins
  • Covers the regulatory and labeling aspects involved in the manufacture of gluten-free food products

Part of the book series: Food Engineering Series (FSES)

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Table of contents (9 chapters)

  1. Front Matter

    Pages i-xv
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  2. Current Advances in Celiac Disease: Consequences and Improvement Strategies

    • Chitrangada Das Mukhopadhyay
    Pages 1-16

  3. Nutritional Aspects and Health Implications of Gluten-Free Products

    • Surabhi Pandey
    Pages 17-34

  4. Gluten-Free Food: Role of Starch

    • Sandeep Singh Rana, Payel Ghosh
    Pages 35-46

  5. Role of Microbial Fermentation in Gluten-Free Products

    • R. Anand Kumar, Winny Routray
    Pages 47-71

  6. Functionality of Alternative Proteins in Gluten Free Product Development: Case Study

    • Mahipal Singh Tomar, Sumit Sudhir Pathak, Rama Chandra Pradhan
    Pages 73-96

  7. Regulatory and Labelling

    • Murakonda Sahithi, Madhuresh Dwivedi
    Pages 97-109

  8. Gluten Detection in Foods

    • Mohona Munshi, Saptashish Deb
    Pages 111-140

  9. Novel Approaches in Gluten-Free Bread Making: Case Study

    • E. J. Rifna, Madhuresh Dwivedi, Rewa Kulshrestha
    Pages 141-155

  10. Overview of the Gluten-Free Market

    • Rewa Kulshrestha
    Pages 157-176

  11. Back Matter

    Pages 177-182
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Keywords

About this book

This work provides researchers with a thorough overview of all aspects related to the development of gluten-free food products. In summarizing and offering critical reviews of published works and focusing on current advances and technologies in gluten free product development, this book covers all of the important subjects related to this increasingly important aspect of the food industry. Important case studies in gluten-free breadmaking and alternative proteins are presented, making this a rich and singular source for food manufacturers and scientists seeking practical knowledge on the challenges and solutions involved in the development of gluten-free foods. 
Challenges and Potential Solutions in Gluten Free Product Development covers the latest advances and strategies for gluten-free diets including the important nutritional factors involved. Traditional and alternative approaches for the development of gluten-free dough, including starch applicationsand microbial fermentations, are extensively covered. Alternative proteins including those from vegetables, cereals, legumes and eggs are presented. Novel approaches for gluten-free breadmaking such as aeration strategies, prebiotics, hydrocolloids and nutritional enhancements are also covered in depth. With further chapters dedicated to regulatory aspects, gluten detection methods and the global market, this book presents full and up-to-date coverage of the development and manufacture of gluten-free products. 


Editors and Affiliations

  • Chief Technology Officer, Bluetribe Foods, Mumbai, India

    Navneet Singh Deora

  • Bright LifeCare Private Limited, Gurugram, India

    Aastha Deswal

  • Department of Food Process Engineering, National Institute of Technology, Rourkela, India

    Madhuresh Dwivedi

About the editors

Navneet Singh Deora is an Associate Cereal Specialist at Nestle Research & Development in Gurgaon, India

Aastha Deswal is an employee at Product Formulation, Bright LifeCare Private Limited in Gurgaon, India

Bibliographic Information

  • Book Title: Challenges and Potential Solutions in Gluten Free Product Development

  • Editors: Navneet Singh Deora, Aastha Deswal, Madhuresh Dwivedi

  • Series Title: Food Engineering Series

  • DOI: https://doi.org/10.1007/978-3-030-88697-4

  • Publisher: Springer Cham

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer Nature Switzerland AG 2022

  • Hardcover ISBN: 978-3-030-88696-7Published: 04 December 2021

  • Softcover ISBN: 978-3-030-88699-8Published: 05 December 2022

  • eBook ISBN: 978-3-030-88697-4Published: 04 December 2021

  • Series ISSN: 1571-0297

  • Series E-ISSN: 2628-8095

  • Edition Number: 1

  • Number of Pages: XV, 182

  • Number of Illustrations: 1 b/w illustrations

  • Topics: Food Science

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