Description
Book SynopsisOver the past several decades, gluten-free diets have attracted wide public interest, in large part due to their efficacy in treating celiac disease. However, such diets present nutritional risks, as gluten-free products can be low in protein, dietary fiber, and other nutrients. Chapter One of this book discusses techniques for improving the nutritional value of gluten-free foods as well as their textural and sensorial features. The second chapter discusses gluten-free cheese bread enriched with essential fatty acids, and how such enrichment improves the overall quality of the food. Similarly, the third chapter explores the technological and sensory properties of gluten-free muffins made with chickpea flour and describes the effects of various muffin formulations. The final chapter describes gluten-free Mexican sweet bread and analyzes the physiochemical characteristics of taro flour and gluten-free muffins made with taro flour.
