Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products

Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products

Cereal-based products such as pasta and baked goods represent staple foods for human nutrition. Due to their worldwide diffusion, these products can be carriers of nutrients and bioactive compounds; therefore, they lend themselves very well to the fortification process. Furthermore, among new formul...

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Bibliografiska uppgifter
Övriga upphovsmän: Simonato, Barbara (Utgivare, redaktör, sammanställare)
Materialtyp: Bokavsnitt
Publicerad: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
Ämnen:
Research & information: general
Biology, life sciences
Food & society
agro-industrial by-product
fortified pasta
dietary fiber
phenolic compounds
starch digestibility
prebiotics
trypsin inhibitors
inositol phosphates
phenols
legumes
functional foods
gluten-free
durum wheat
precision harvest
pasta quality
pasta short chain
pasta
glycaemic index
high amylose
resistant starch
gluten-free bread
hydration
hydroxypropyl methylcellulose
xanthan gum
psyllium
sucrose replacement
cake
dietary fibre
clean label
texture profile
sensory quality
obesity
celiac disease
bread fortification
grape pomace
agro-industrial by-products
antioxidant activity
sensory analysis
dumpling
gnocchi
gluten free pasta
fiber content
cooking behavior
color
texture
liking predictors
consumer acceptability
gluten analysis
ELISA
sandwich method
R5 antibody
G12 antibody
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