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|Type:||Capítulo de livro|
|Title:||Gluten-free Bread: Economic, Nutritional And Technological Aspects|
|Abstract:||This chapter presents a detailed description of previously published works of the economical, nutritional and technological aspects of the research and production of gluten-free bread, which can benefit not only countries that do not produce wheat, but also celiac patients, whose life-long diet completely excludes foods containing wheat, oat, barley, rye and triticale. The real quality of the bread and wheat currently consumed will be investigated in this chapter: the years of research, massive financing by the wheat-exporting countries and private enterprises, high volume of production and intense marketing, all of which contributed to the rise in the global consumption of bread. The quality of gluten-free bread is not yet like that of wheat bread, but this research targets the improvement of the three-dimensional polysaccharide or protein network structure through physical and chemical modifications of starch or protein, so that they may result in wheat-free products of significant technological quality. © 2011 by Nova Science Publishers, Inc. All rights reserved.|
|Editor:||Nova Science Publishers, Inc.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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