Challenges and Potential Solutions in Gluten Free Product Development

Description

This work provides researchers with a thorough overview of all aspects related to the development of gluten-free food products. In summarizing and offering critical reviews of published works and focusing on current advances and technologies in gluten free product development, this book covers all of the important subjects related to this increasingly important aspect of the food industry. Important case studies in gluten-free breadmaking and alternative proteins are presented, making this a rich and singular source for food manufacturers and scientists seeking practical knowledge on the challenges and solutions involved in the development of gluten-free foods.  Challenges and Potential Solutions in Gluten Free Product Development covers the latest advances and strategies for gluten-free diets including the important nutritional factors involved. Traditional and alternative approaches for the development of gluten-free dough, including starch applications and microbial fermentations, are extensively covered. Alternative proteins including those from vegetables, cereals, legumes and eggs are presented. Novel approaches for gluten-free breadmaking such as aeration strategies, prebiotics, hydrocolloids and nutritional enhancements are also covered in depth. With further chapters dedicated to regulatory aspects, gluten detection methods and the global market, this book presents full and up-to-date coverage of the development and manufacture of gluten-free products.  Preface Acknowledgment Disclaimer Contents Contributors About the Editors Editors Chapter 1: Current Advances in Celiac Disease: Consequences and Improvement Strategies 1.1 Introduction 1.2 Overview of the Disease 1.3 Gluten and Gluten-Free Diet (GFD) 1.4 Clinical Symptoms and Possible Mechanism of Villous Atrophy 1.5 Factors Causing Celiac Disease 1.5.1 Environmental Factors 1.5.2 Genetic Factors and HLA Class II Genes 1.5.3 Binding of DQ2 to Gluten Peptides 1.6 Importance of tTG 1.6.1 Modification of Gluten by tTG 1.6.2 Role of Intraepithelial Lymphocytes and Muscular Pericytes 1.6.3 Auto Antibody-Mediated Disease Pathogenesis 1.7 Detection of Celiac Disease 1.8 Prevention of Celiac Disease 1.8.1 Adherence to GFD 1.8.2 Problems in Maintaining a Strict GFD 1.8.3 Non-availability of GF (Gluten-Free) Food Products 1.9 Counselling of the CD Patients Undergoing GFD 1.9.1 Patient Education and Awareness 1.9.2 CD Management and Counselling by Dieticians 1.9.3 Celiac Disease Support Groups 1.9.4 Development of Reliable GFD at a Large Scale 1.9.5 Therapeutic Strategies 1.9.6 Enzyme Therapy 1.9.7 Zonulin Antagonists 1.9.8 TTG Inhibitor 1.9.9 DQ2/DQ8 Inhibitor 1.9.10 Other Therapeutic Options 1.10 Indian Scenario of Celiac Disease: Problems and Challenges 1.11 Conclusion References Chapter 2: Nutritional Aspects and Health Implications of Gluten-Free Products 2.1 Introduction 2.2 Nutritive Profile and Bioactive of Gluten-Free Ingredients 2.2.1 Major Gluten-Free Cereals 2.3 Minor Gluten-Free Cereals 2.3.1 Millet 2.3.2 Teff 2.3.3 Pseudo-cereals 2.4 Legumes 2.5 Nutritional Interventions in GF Products 2.6 Baked Products 2.6.1 Biscuits and Cookies 2.6.2 Bread 2.6.3 Extrudates 2.7 Conclusions References Chapter 3: Gluten-Free Food: Role of Starch 3.1 Introduction 3.2 Properties of Starch 3.3 Flour 3.4 Function of Starch in GF Products 3.5 Role of Starch in the GF Products 3.6 Source of Other Starch 3.7 Modified Starches in GF Products 3.8 Resistant Starches in GF Products 3.9 Conclusion References Chapter 4: Role of Microbial Fermentation in Gluten-Free Products 4.1 Introduction 4.2 Different Currently Available Gluten-Free Products with Fermentation 4.2.1 Traditional and Non-traditional Products Derived from Gluten-Containing Grains 4.2.2 Gluten-Free Products Developed from Gluten-Free Grains 4.2.3 Gluten-Free Products Derived from Gluten-Containing Grains 4.3 Properties of the Products to Be Considered 4.3.1 Compositions and Chemical Properties 4.3.2 Physical Properties 4.3.3 Aromatic Properties 4.4 Microbial Strains Useful for Gluten-Free Products 4.4.1 Traditional Microorganisms (Benefits and Characteristics) 4.4.2 Microorganisms Utilized in Gluten-Free Products 4.5 Processing Methods and Apparatus Employed in Case of Gluten-Free Product Development 4.6 Additives and Modifiers Used for Gluten-Free Products 4.6.1 Different Additives and Modifiers 4.6.2 Modification of the Chemical and Biological Properties of the Gluten-Free Products Attributed to the Additives 4.6.3 Modification of Physical Properties of the Gluten-Free Products Attributed to the Additives 4.6.4 Modification and Enhancement of Aromatic Properties 4.7 Future Perspectives 4.7.1 Combined Benefits of Fermentation and Gluten-Free Compositions 4.7.2 Possible Future Market Scenario 4.8 Conclusions References Chapter 5: Functionality of Alternative Proteins in Gluten Free Product Development: Case Study 5.1 Introduction 5.2 Protein Sources Other Than Gluten 5.2.1 Cereals 5.2.2 Zein 5.2.3 Kafirin 5.3 Dairy and Poultry 5.3.1 Whey Protein 5.3.2 Casein 5.4 Egg Protein 5.5 Legumes 5.6 Soya Protein 5.7 Carob Seed Germ Protein (Caroubin) 5.8 Chickpea Protein 5.9 Pseudocereals 5.9.1 Amaranth 5.9.2 Quinoa 5.9.3 Buckwheat 5.10 Functionality of Proteins 5.10.1 Solubility 5.10.2 Emulsification 5.10.3 Foaming 5.10.4 Surface Hydophobicity 5.10.5 Gelation 5.10.6 Water Holding Capacity 5.10.7 Oil Holding Capacity 5.11 Strategies for Replacement of Gluten 5.11.1 Enzymatic Modification 5.11.2 High Pressure Modification 5.11.3 Cross-Linking of Proteins 5.11.4 Ultrasound Treatment to Proteins 5.12 Gluten Free Products 5.13 Challenges for Gluten Replacement 5.13.1 Nutritional Challenges 5.13.2 Functional Challenges 5.13.3 Organoleptic Challenges 5.14 Conclusion References Chapter 6: Regulatory and Labelling 6.1 Introduction 6.2 Regulatory and Labelling for “Gluten-Free” Foods 6.3 Codex Alimentarius International Food Standards 6.4 Labelling Regulations 6.5 Food and Drug Administration (FDA) 6.6 European Union Standard 6.7 Canada Regulations 6.8 Indian Regulation 6.9 Other Regulatory Labelling for “Gluten-Free Food” 6.10 Misleading of Regulation 6.11 Conclusion References Chapter 7: Gluten Detection in Foods 7.1 Introduction 7.2 Chemical Constituents of Gluten Proteins 7.3 Perniciousness of Gluten Proteins Around the World 7.4 Gluten-Free Foods and Its Importance 7.5 Gluten Labeling and Risk Management 7.6 Various Gluten Detection Techniques 7.6.1 Immunological Methods 7.6.2 Antibody Analysis 7.6.3 ELISA Techniques 7.6.4 Sandwich ELISA 7.6.5 Competitive ELISA 7.6.6 Multiplex Immunoassay 7.6.7 Lateral Flow Device and Dipstick Devices 7.6.8 Immunosensor 7.6.9 Western Blot 7.7 Other Methods 7.7.1 Electrophoresis Methods 7.7.2 Chromatographic Techniques 7.7.3 Immunoanalytical Techniques 7.7.4 Non-immunological Methods 7.7.5 Proteomic Based Methods 7.7.6 MALDI-TOF 7.7.7 LC-MS/MS 7.7.8 Genomic Based Methods 7.7.9 PCR 7.8 Novel Methods 7.9 Variables and Challenges Influencing Gluten Detection 7.10 Conclusion References Chapter 8: Novel Approaches in Gluten-Free Bread Making: Case Study 8.1 Introduction 8.2 Sourdough in Gluten-Free Bread Baking 8.3 Aeration Strategies 8.4 Biological Aeration 8.5 Chemical Aeration 8.6 Physical Aeration 8.7 Nutritional Enhancement 8.8 Changing Flour Functionality Through Physical Treatments 8.8.1 Particle Size Classification 8.8.2 Grinding and Air Classification 8.8.3 Role of Hydrocolloids in Gluten-Free Breads 8.8.4 Prebiotic Gluten-Free Bread 8.9 Conclusion References Chapter 9: Overview of the Gluten-Free Market 9.1 Introduction 9.2 Impact of COVID-19 on the Current Market Size and Forecast 9.3 Market Dynamics – Drivers and Opportunities 9.4 Challenges 9.5 Bakery Market – Gluten Free 9.6 Gluten-Free Pasta Market Outlook – 2025 9.7 Conclusions References Index