LEADER 01186nam--2200385---450- 001 990003652440203316 005 20120417153338.0 010 $a978-88-06-20477-8 035 $a000365244 035 $aUSA01000365244 035 $a(ALEPH)000365244USA01 035 $a000365244 100 $a20120417d2011----km-y0itay50------ba 101 1 $aita$cara 102 $aIT 105 $ay|||||||001yy 200 1 $aAl-Muwatta'$emanuale di legge islamica$fM?lik ibn Anas$ga cura di Roberto Tottoli$gindici a cura di Luca Patrizi$gillustrazioni originali di Marco Campedelli 210 $aTorino$cEinaudi$d2011 215 $aXCVI, 819 p., [12] carte di tav.$cill.$d22 cm 225 2 $a<> millenni 410 0$12001$a<> millenni 606 0 $2BNCF 676 $a340.59$v22 700 1$aM?LIK IBN ANAS $0612125 702 1$aTOTTOLI,$bRoberto 702 1$aPATRIZI,$bLuca 702 1$aCAMPEDELLI,$bMarco 801 0$aIT$bsalbc$gISBD 912 $a990003652440203316 951 $aXXIV.1.D. 106$b231727 L.M.$cXXIV.1.D.$d00309603 959 $aBK 969 $aGIU 979 $aCHIARA$b90$c20120417$lUSA01$h1533 996 $aAl-Muwatta$91140072 997 $aUNISA LEADER 03814nam 22005775 450 001 9910502982403321 005 20251113180042.0 010 $a3-030-73898-1 024 7 $a10.1007/978-3-030-73898-3 035 $a(CKB)5170000000033801 035 $a(MiAaPQ)EBC6747790 035 $a(Au-PeEL)EBL6747790 035 $a(OCoLC)1275356964 035 $a(PPN)258301171 035 $a(DE-He213)978-3-030-73898-3 035 $a(EXLCZ)995170000000033801 100 $a20211008d2021 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aGluten-free Bread Technology /$fedited by Shabir Ahmad Mir, Manzoor Ahmad Shah, Afshan Mumtaz Hamdani 205 $a1st ed. 2021. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2021. 215 $a1 online resource (280 pages) 225 1 $aBiomedical and Life Sciences Series 311 08$a3-030-73897-3 320 $aIncludes bibliographical references and index. 327 $a1. Gluten intolerance -- 2. Challenges in development of gluten-free breads -- 3. Gluten free cereals -- 4. Starch and starch derivatives in gluten-free breads -- 5. Fruit and vegetable based ingredients in gluten-free breads -- 6. Understating the role additives in gluten-free breads -- 7. Flour modification for development of gluten free bread -- 8. Dough handling properties of gluten-free breads -- 9. Optimization of gluten-free bread technology -- 10. Technological aspects of gluten-free breads -- 11. Structural aspects of gluten-free breads -- 12. Nutritional quality of gluten-free breads -- 13. Sensory attributes of gluten-free breads -- 14. Consumers adherence to gluten free bread -- 15. Quality tests for evaluating gluten-free dough and bread quality. 330 $aMarket trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads. Generally, the development of bread without gluten involves the use of diverse ingredients and additives aimed at imitating the viscoelastic properties of gluten and consequently obtaining quality bread products. However, developing gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process. Gluten-Free Bread Technology provides an overview of all fundamental issues and key factors associated with gluten-free bread technology, with the emphasis on the most recent findings on the subject. The promising results of the reviewed studies indicate that the gluten-free breads developed possess similar or better sensory attributes than those of control formulations, and some are even comparable to their wheat gluten-based counterparts. Chapters of this book focus on the role of additives, dough handling, and the physical, structural, sensory and nutritional properties of the gluten-free bread. The science of gluten intolerance is explained as well. With all relevant literature gathered and summarized in one place, this text will be an essential resource for both food scientists and industry professionals pursuing gluten-free formulations. 410 0$aBiomedical and Life Sciences Series 606 $aFood science 606 $aConsumer behavior 606 $aFood Science 606 $aConsumer Behavior 615 0$aFood science. 615 0$aConsumer behavior. 615 14$aFood Science. 615 24$aConsumer Behavior. 676 $a664.75 702 $aMir$b Shabir Ahmad 702 $aShah$b Manzoor Ahmad 702 $aHamdani$b Afshan Mumtaz 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910502982403321 996 $aGluten-free bread technology$92898350 997 $aUNINA