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 that 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 form 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 highl 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
EditorsSteve Osborn
PublisherElsevier Academic Press
ISBN (Electronic)978-0-08-100329-9
ISBN (Print)978-0-08-100329-9
Publication statusPublished - May 2016

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Glutens
Nutrition
Cereal products
Colloids
Quality assurance
Starch
Raw materials
Water

Cite this

Koidis, A. (2016). Developing Food Products For Consumers on a Gluten Free Diet. In S. Osborn (Ed.), Developing Food Products for Consumers with Specific Dietary Needs Elsevier Academic Press .
Koidis, Anastasios. / Developing Food Products For Consumers on a Gluten Free Diet. Developing Food Products for Consumers with Specific Dietary Needs. editor / Steve Osborn. Elsevier Academic Press , 2016.
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Koidis, A 2016, Developing Food Products For Consumers on a Gluten Free Diet. in S Osborn (ed.), Developing Food Products for Consumers with Specific Dietary Needs. Elsevier Academic Press .

Developing Food Products For Consumers on a Gluten Free Diet. / Koidis, Anastasios.

Developing Food Products for Consumers with Specific Dietary Needs. ed. / Steve Osborn. Elsevier Academic Press , 2016.

Research output: Chapter in Book/Report/Conference proceedingChapter

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Koidis A. Developing Food Products For Consumers on a Gluten Free Diet. In Osborn S, editor, Developing Food Products for Consumers with Specific Dietary Needs. Elsevier Academic Press . 2016