Challenges and Potential Solutions in Gluten Free Product Development

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