10 – Developing food products for consumers on a gluten-free diet

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Citations (Scopus)

Abstract

There is a significant increase in people who choose to follow an avoidance diet, especially excluding gluten. Unlike previously, there is now a demand for “no compromise” gluten-free cereal products that have the same properties as their wheat contain counterparts. This is very challenging for the bakers and the cereal technologists due to the functional role of the gluten network in some of these products. Numerous combinations of raw materials from natural sources have been studied and critically evaluated in this review. Most of the gluten-free products are made of native and modified starches blended with different hydrocolloids due to their structure-building and water binding properties. These ingredients are added to a gluten-free flour, such as rice and corn. The legislation framework, formulations for manufacturing of highly nutritional value bread, pasta, and cakes/biscuits as well as quality assurance aspects for the gluten-free manufacturers are discussed in this review.
LanguageEnglish
Title of host publicationDeveloping Food Products for Consumers with Specific Dietary Needs
Pages201-214
Number of pages14
DOIs
Publication statusPublished - 2016

Publication series

NameDeveloping Food Products for Consumers with Specific Dietary Needs

Fingerprint

Glutens
Nutrition
Cereal products
Colloids
Quality assurance
Starch
Raw materials
Water

Cite this

Koidis, A. (2016). 10 – Developing food products for consumers on a gluten-free diet. In Developing Food Products for Consumers with Specific Dietary Needs (pp. 201-214). (Developing Food Products for Consumers with Specific Dietary Needs). https://doi.org/10.1016/B978-0-08-100329-9.00010-4
Koidis, Anastasios. / 10 – Developing food products for consumers on a gluten-free diet. Developing Food Products for Consumers with Specific Dietary Needs. 2016. pp. 201-214 (Developing Food Products for Consumers with Specific Dietary Needs).
@inbook{e1ca92deadca4b9ca6fd3ab6f2b04942,
title = "10 – Developing food products for consumers on a gluten-free diet",
abstract = "There is a significant increase in people who choose to follow an avoidance diet, especially excluding gluten. Unlike previously, there is now a demand for “no compromise” gluten-free cereal products that have the same properties as their wheat contain counterparts. This is very challenging for the bakers and the cereal technologists due to the functional role of the gluten network in some of these products. Numerous combinations of raw materials from natural sources have been studied and critically evaluated in this review. Most of the gluten-free products are made of native and modified starches blended with different hydrocolloids due to their structure-building and water binding properties. These ingredients are added to a gluten-free flour, such as rice and corn. The legislation framework, formulations for manufacturing of highly nutritional value bread, pasta, and cakes/biscuits as well as quality assurance aspects for the gluten-free manufacturers are discussed in this review.",
author = "Anastasios Koidis",
year = "2016",
doi = "10.1016/B978-0-08-100329-9.00010-4",
language = "English",
isbn = "9780081003299",
series = "Developing Food Products for Consumers with Specific Dietary Needs",
pages = "201--214",
booktitle = "Developing Food Products for Consumers with Specific Dietary Needs",

}

Koidis, A 2016, 10 – Developing food products for consumers on a gluten-free diet. in Developing Food Products for Consumers with Specific Dietary Needs. Developing Food Products for Consumers with Specific Dietary Needs, pp. 201-214. https://doi.org/10.1016/B978-0-08-100329-9.00010-4

10 – Developing food products for consumers on a gluten-free diet. / Koidis, Anastasios.

Developing Food Products for Consumers with Specific Dietary Needs. 2016. p. 201-214 (Developing Food Products for Consumers with Specific Dietary Needs).

Research output: Chapter in Book/Report/Conference proceedingChapter

TY - CHAP

T1 - 10 – Developing food products for consumers on a gluten-free diet

AU - Koidis, Anastasios

PY - 2016

Y1 - 2016

N2 - There is a significant increase in people who choose to follow an avoidance diet, especially excluding gluten. Unlike previously, there is now a demand for “no compromise” gluten-free cereal products that have the same properties as their wheat contain counterparts. This is very challenging for the bakers and the cereal technologists due to the functional role of the gluten network in some of these products. Numerous combinations of raw materials from natural sources have been studied and critically evaluated in this review. Most of the gluten-free products are made of native and modified starches blended with different hydrocolloids due to their structure-building and water binding properties. These ingredients are added to a gluten-free flour, such as rice and corn. The legislation framework, formulations for manufacturing of highly nutritional value bread, pasta, and cakes/biscuits as well as quality assurance aspects for the gluten-free manufacturers are discussed in this review.

AB - There is a significant increase in people who choose to follow an avoidance diet, especially excluding gluten. Unlike previously, there is now a demand for “no compromise” gluten-free cereal products that have the same properties as their wheat contain counterparts. This is very challenging for the bakers and the cereal technologists due to the functional role of the gluten network in some of these products. Numerous combinations of raw materials from natural sources have been studied and critically evaluated in this review. Most of the gluten-free products are made of native and modified starches blended with different hydrocolloids due to their structure-building and water binding properties. These ingredients are added to a gluten-free flour, such as rice and corn. The legislation framework, formulations for manufacturing of highly nutritional value bread, pasta, and cakes/biscuits as well as quality assurance aspects for the gluten-free manufacturers are discussed in this review.

U2 - 10.1016/B978-0-08-100329-9.00010-4

DO - 10.1016/B978-0-08-100329-9.00010-4

M3 - Chapter

SN - 9780081003299

T3 - Developing Food Products for Consumers with Specific Dietary Needs

SP - 201

EP - 214

BT - Developing Food Products for Consumers with Specific Dietary Needs

ER -

Koidis A. 10 – Developing food products for consumers on a gluten-free diet. In Developing Food Products for Consumers with Specific Dietary Needs. 2016. p. 201-214. (Developing Food Products for Consumers with Specific Dietary Needs). https://doi.org/10.1016/B978-0-08-100329-9.00010-4