Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/108110
Type: Capítulo de livro
Title: Gluten-free Bread: Economic, Nutritional And Technological Aspects
Author: Clerici M.T.P.S.
Chang Y.K.
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.
Rights: fechado
Identifier DOI: 
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84893009680&partnerID=40&md5=55fe0f7d128d6616a52f5eeffcda6655
Date Issue: 2011
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.