Gluten-Free Cereal Products and Beverages

by Arendt; Dal Bello

• ISBN13: 9780123737397
• ISBN10: 0123737397
• Edition: 1st
• Format: Hardcover
• Copyright: 2008-04-18
• Publisher: Elsevier Science

Summary

Gluten Free Cereal Products and Beverages presents the latest work in the development of gluten free products, including the detection of gluten, exploring the raw materials and ingredients used to produce gluten free products, and the labeling of gluten free products.

Table of Contents

Contributors	p. xi
Preface	p. xv
Celiac disease	p. 1
Introduction	p. 1
Epidemiology	p. 2
The iceberg model	p. 6
Pathogenesis	p. 8
Clinical spectrum	p. 10
Complications	p. 13
Diagnosis	p. 14
Management	p. 17
Novel strategies for disease prevention and treatment	p. 20
Wheat allergy	p. 21
Conclusions	p. 22
References	p. 22
Labeling and regulatory issues	p. 29
Introduction	p. 29
Codex Alimentarius	p. 30
National legislation	p. 31
Draft Revised Codex Standard for Gluten-free Foods	p. 34
Further Codex Standards and Guidelines	p. 36
Codex Standard for Processed Cereal-Based Foods for Infants and Young Children	p. 39
Food labeling and awareness	p. 40
Contamination	p. 40
Product liability and food safety	p. 41
Cautionary statements and disclaimers-helpful for consumers?	p. 42
Conclusion	p. 44
References	p. 44
Detection of gluten	p. 47
Introduction	p. 47
The precipitating factor	p. 49
Protein extraction	p. 54
Reference protein	p. 57
Immunochemical methods	p. 58
Polymerase chain reaction	p. 67
Mass spectrometry	p. 69
Column chromatography	p. 70
Conclusions and future trends	p. 71
Sources of further information and advice	p. 72
References	p. 72
Rice	p. 81
Introduction	p. 81
Production of rice flours and their properties	p. 84
Production and characterization of gluten-free cereal products based on rice	p. 90
Future trends	p. 94
Sources of further information and advice	p. 95
References	p. 96
Sorghum and maize	p. 101
Introduction	p. 101
Physical grain properties	p. 101
Chemical composition	p. 104
Milling	p. 107
Gluten-free food production	p. 108
Snack foods	p. 111
Future trends	p. 112
Further information and advice	p. 113
References	p. 113
Gluten-free foods and beverages from millets	p. 119
Introduction	p. 119
Review of the more important millet species	p. 121
Traditional foods and beverages	p. 130
Traditional millet-processing technologies	p. 134
Recent and future trends	p. 137
Concluding remarks	p. 140
Sources of further information and advice	p. 141
References	p. 141
Pseudocereals	p. 149
Introduction	p. 149
Chemical composition	p. 150
Amaranth	p. 151
Quinoa	p. 161
Buckwheat	p. 166
Production and characterization of gluten-free cereal products based on pseudocereals	p. 174
Conclusions	p. 175
References	p. 176
Oat products and their current status in the celiac diet	p. 191
Introduction	p. 191
Gluten-free status of oats	p. 192
Oat products	p. 195
Oat milling fractions	p. 195
Consumer products containing oats: technology and challenges	p. 196
How to analyze the gluten-free status of oat products	p. 198
Future trends and conclusions	p. 199
References	p. 199
Hydrocolloids	p. 203
Introduction	p. 203
Hydrocolloids that can effect gelation	p. 203
Thickening and water-binding properties of hydrocolloids	p. 205
Specific hydrocolloids	p. 207
Conclusions	p. 213
References	p. 214
Dairy-based ingredients	p. 217
Introduction	p. 217
Production and properties of dairy ingredients: an overview	p. 218
Application of dairy ingredients in gluten-free food	p. 228
Problems associated with the incorporation of dairy ingredients in gluten-free cereal products	p. 230
Future trends	p. 231
Sources of further information and advice	p. 231
References	p. 232
Use of enzymes in the production of cereal-based functional foods and food ingredients	p. 237
Introduction	p. 237
Non-starch polysaccharide-derived functional food ingredients	p. 238
Starch-derived functional food ingredients	p. 247
Cereal protein-related functional food aspects	p. 251
Final remarks	p. 255
References	p. 256
Sourdough/lactic acid bacteria	p. 267
The sourdough	p. 267
Sourdough lactic acid bacteria	p. 268
Sourdough properties and functions	p. 268
Applications of sourdough in gluten-free products	p. 274
Sourdough lactic acid bacteria as a tool for detoxifying gluten	p. 275
Future trends	p. 282
Sources of further information and advice	p. 282
References	p. 283
Gluten-free breads	p. 289
Introduction	p. 289
The gluten-free diet	p. 290
The role of gluten in bakery products	p. 291
Gluten-free bread ingredients	p. 292
Nutritional improvement of gluten-free breads	p. 304
Gluten-free bread production	p. 306
Improvement of gluten-free bread quality	p. 308
Enzymes	p. 308
Sourdough and its role in improving gluten-free bread quality	p. 309
Conclusions	p. 310
References	p. 311
Formulation and nutritional aspects of gluten-free cereal products and infant foods	p. 321
Introduction	p. 321
Biscuit, confectionery, and pasta products	p. 322
Biscuit and cookies	p. 323
Cake	p. 329
Pasta and extruded products	p. 332
Pizza	p. 337
Nutritional aspects of gluten-free products	p. 339
Conclusions	p. 341
References	p. 341
Malting and brewing with gluten-free cereals	p. 347
Introduction	p. 347
Gluten-free cereals	p. 350
Malting of gluten-free cereals	p. 352
Brewing of gluten-free cereals	p. 358
Conclusion	p. 364
References	p. 365
Cereal-based gluten-free functional drinks	p. 373
Introduction	p. 373
Evaluation of cereals or pseudocereals as base for (functional) drinks	p. 376
Germination and drying (malting, optional)	p. 378
Substrate production	p. 378
Fermentation (optional)	p. 379
Blending and stabilization	p. 379
Potentially functional compounds in cereals and pseudocereals	p. 380
Possible additives for functional beverages	p. 388
Conclusions	p. 388
References	p. 389
The marketing of gluten-free cereal products	p. 393
Introduction	p. 393
Overview of the gluten-free market	p. 394
Gluten-free market trends	p. 394
Marketing issues and novel foods	p. 396
The gluten-free target market	p. 397
The marketing mix and gluten-free cereal products	p. 399
Conclusions	p. 407
Sources of further information and advice	p. 407
References	p. 408
New product development: the case of gluten-free food products	p. 413
Introduction to new product development	p. 413
NPD in the gluten-free sector	p. 414
The idea stage	p. 418
The formulation stage	p. 419
Process development	p. 421
Initial testing and viability assessment	p. 422
Shelf-life testing	p. 425
Scale-up and consumer testing	p. 427
Packaging and labeling	p. 427
Conclusions	p. 429
References	p. 430
Index	p. 433
Series list	p. 443
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