Intro -- Contents -- Gluten Intolerance -- 1 Gluten -- 1.1 Celiac Disease -- 1.2 Wheat Allergy -- 1.3 Non-celiac Gluten Sensitivity (NCGS) -- 1.3.1 Clinical Manifestation -- 1.3.2 Symptoms of Non-celiac Gluten Sensitivity Disorder (NCGS) -- 1.4 Irritable Bowel Syndrome (IBS) -- 1.5 Gluten Ataxia -- 1.6 Dermatitis Herpetiformis -- 2 Diagnosis of Celiac Disease -- 3 Diagnosis of Wheat Allergy -- 4 Management of Celiac Disease -- 4.1 Treatment -- 4.2 Cooking and Food Preparation -- 4.3 Nutritionist Consultation -- 5 Conclusion -- References -- Challenges in Development of Gluten-Free Breads -- 1 Introduction -- 2 Technological Challenges in Gluten-Free Breads -- 3 Strategies to Counter Technological Problems -- 4 Nutritional Inadequacies/Challenges in Gluten-Free Breads -- 4.1 Protein Content -- 4.2 Dietary Fibre -- 4.3 Minerals and Vitamins -- 5 Strategies to Combat Nutritional Inadequacies/Challenges -- 5.1 Proteins -- 5.2 Pseudocereals -- 5.3 Fibres -- 6 Conclusion -- References -- Technological Aspects of Gluten Free Bread -- 1 Introduction -- 2 Choice of Alternative Ingredients in Gluten-Free Bread Making -- 3 Characteristics of Gluten-Free Bread Dough -- 4 Process Technology for Gluten-Free Bread Making -- 5 Quality Characteristics of Gluten-Free Bread -- 5.1 Sensory Quality, Texture, and Shelf-life -- 5.2 Nutritional Quality of Gluten Free Bread (GFB) -- 6 Approaches for Improvement of Gluten Free Dough and Bread -- 6.1 Additional of Functional and Nutritional Ingredients -- 6.2 Use of Enzymes -- 7 Novel Technological Approaches to Improve Gluten-Free Bread -- 7.1 Gluten Proteolysis and Sourdough Fermentation -- 7.2 Genetically Modified Wheat Breeding -- 7.3 Frozen and Partial Baking Technologies -- 8 Conclusion -- References -- Dough Handling Properties of Gluten-Free Breads -- 1 Introduction -- 2 Bread Making Technology.

3 Dough Processing and Rheology -- 4 Dough Handling Properties -- 4.1 Extensibility -- 4.2 Elasticity -- 4.3 Tenacity -- 4.4 Stickiness -- 5 Gluten-Free Dough -- 6 Factors Influencing Dough Handling Properties -- 7 Evaluating Rheological Properties of Gluten-Free Doughs -- 7.1 Empirical Measurements of Dough Rheology -- 7.2 Fundamental Measurements of Dough Rheology -- 8 Influence of Different Additives on Dough Handling Properties -- 8.1 Hydrocolloids -- 8.2 Dietary Fiber -- 8.3 Proteins and Enzymes -- 8.4 Emulsifiers -- 9 Technological Approaches Used to Improve Dough Handling Properties of Gluten-Free Breads -- 9.1 Sourdough Fermentation -- 9.2 Dry Heat Treatment -- 9.3 Heat Moisture Treatment -- 9.4 High Hydrostatic Pressure Treatment -- 10 Conclusion -- References -- Structural Aspects of Gluten Free Breads -- 1 Introduction -- 2 Structure of Gluten Free Breads -- 3 Improving Gluten Free Bread Structure Using Additives -- 3.1 Addition of Hydrocolloids -- 3.2 Addition of Dietary Fibres (DF) -- 3.3 Addition of Proteins -- 3.4 Application of Enzymes -- 3.5 Use of Emulsifiers -- 4 Technological Approaches for Improvements in Gluten Free Breads -- 4.1 Sour Dough Fermentation -- 4.2 High Pressure Assisted Structure Formation -- 4.3 Hydrothermal Treatments -- 4.3.1 Extrusion Cooking -- 4.3.2 Dry Heat Treatment -- 4.3.3 Moist Heat Treatment -- 4.4 Non-conventional Baking Technologies -- 5 Instrumental Analysis of GF Bread -- 5.1 Larger Deformation Measurements -- 5.2 DSC (Differential Scanning Calorimetry) and XRD (X-ray Diffraction) Measurements -- 5.3 Bread Crumb Structure at Macro and Micro Scale -- 6 Conclusion -- References -- Nutritional Quality of Gluten-Free Breads -- 1 Introduction -- 2 Protein Quality of Gluten Free Bread -- 3 Starch Quality of Gluten Free Breads -- 4 Dietary Fiber Quality of Gluten Free Bread.

5 Vitamins and Mineral Quality of Gluten Free Bread -- 6 Lipid Quality of Gluten Free Bread -- 7 Conclusion -- References -- Glycaemic Response of Gluten Free Bread -- 1 Introduction -- 2 Concept of Glycaemic Index -- 3 Enzymatic Hydrolysis of Starch -- 4 Celiac Disease and Diabetes Mellitus/Blood Sugar Level -- 5 Processing Factors for Low Glycemic Index -- 5.1 Amylose: Amylopectin Ratio -- 5.2 Interactive Components with Starch -- 5.3 Incorporation with Intact Grains -- 5.4 Soluble Fibres -- 5.5 Organic Acids -- 5.6 Baking Settings -- 6 Glycaemic Response of Gluten Free Breads -- 6.1 Fibre Enrichment -- 6.2 Processing Conditions -- 7 Conclusion -- References -- Consumer Adherence to Gluten Free Diet -- 1 Introduction -- 2 Contributing Factors for Consumers Better Adherence to Gluten Free Diet -- 3 Comparison of Studies for Consumers Adherence to Gluten Free Diet -- 4 Factors Related to Gluten Free Diet Adherence -- 5 Recommendations -- References -- Understanding the Role of Additives in Gluten-Free Breads -- 1 Introduction -- 2 Hydrocolloids (Gums) -- 3 Emulsifiers -- 4 Fibre -- 4.1 Utilisation of Dietary Fibre in Gluten-Free Breads -- 4.2 Utilisation of Carob Flour -- 4.3 Soluble and Insoluble Fibres -- 5 Enzymes -- 5.1 Transglutaminase -- 5.2 Glucose Oxidase -- 5.3 Proteases -- 6 Minerals -- 6.1 Calcium -- 6.2 Iron -- 7 Proteins -- 8 Salts and Acids -- 9 Fruits and Vegetables -- 9.1 Pomegranate Seed Powder -- 9.2 Defatted Strawberry and Blackcurrant Seeds -- 9.3 Raisin Juice, Potato and Acorn -- 10 Starch -- 11 Pseudocereals -- 12 Non-wheat Flours -- 13 Sourdough -- 13.1 Chia, Flaxseed and Millet -- 14 Conclusion -- References -- Role of Starch in Gluten-Free Breads -- 1 Starch -- 1.1 Flour as a Source of Starch -- 2 Starch Composition -- 2.1 Amylose and Amylopectin -- 2.2 Damaged Starch -- 2.3 Enzymes -- 2.4 Protein -- 2.5 Lipids.

2.6 Minerals -- 3 Starch Morphology -- 4 Starch Digestibility -- 4.1 Role of RS in the Gluten-Free Breads -- 5 Functional Properties of Starch -- 5.1 Swelling and Solubility Index -- 5.2 Gelatinization Properties -- 5.3 Pasting Properties -- 5.4 Retrogradation Properties -- 6 Modified Starches in Gluten-Free Breads -- 6.1 Modification of Starch -- 6.1.1 Physical Modification of Starch and Its Application in the Gluten-Free Breads -- Pregelatinization -- Annealing and Heat Moisture Treatment -- Other Physical Modifications -- 6.1.2 Chemical Modification of Starch and Its Application in the Gluten-Free Breads -- Esterification and Etherification -- Cross-linking -- Other Chemical Modifications -- Acid Hydrolysis -- Oxidation -- Dual Modifications -- References -- Fruit and Vegetable Based Ingredients in Gluten Free Breads -- 1 Introduction -- 2 Fruit Based Ingredients -- 2.1 Peel -- 2.2 Seeds -- 2.3 Pomace -- 3 Vegetable Based Ingredients -- 3.1 Pomace -- 3.2 Peel -- 4 Fruit and Vegetable Based Ingredients Used in Gluten Free Breadmaking -- 4.1 Fruit Ingredients -- 4.2 Vegetable Based Ingredients Used in Gluten Free Breadmaking -- 5 Conclusion -- References -- Flour Modification for the Development of Gluten Free Bread -- 1 Introduction -- 2 What Is Gluten? -- 3 Gluten Sensitivity or Gluten Intolerance -- 3.1 Celiac Disease (CD) -- 3.2 Non-Celiac Gluten Sensitivity (NCGS) -- 3.3 Wheat Allergy (WA) -- 4 Role of Gluten in Bread Making -- 5 Challenges in Gluten Free (GF) Bread Making -- 6 Gluten Free Bread Formulations -- 7 Additives in Gluten Free Breads -- 7.1 Starch as Additive -- 7.2 Proteins as Additive -- 7.3 Hydrocolloids as Additives -- 7.4 Emulsifier as Additive -- 8 Nutritional Enrichment of Gluten Free Bread -- 9 Technological Modification for the Development of Gluten Free Bread -- 10 Enzyme Modification -- 11 High Pressure Processing.

12 Sourdough Fermentation -- 13 Extrusion Cooking -- 14 Others Technologies -- 15 Conclusion -- References -- Novel Approaches to Gluten Degradation -- 1 Introduction -- 2 Gluten Function for Bread Development -- 3 Methods and Techniques for Gluten Degradation -- 3.1 Enzymatic Methods -- 3.1.1 Transglutaminase -- 3.1.2 Glucose Oxidase (EC 1.1.3.4) -- 3.1.3 Cyclodextrin Glycosyltransferase -- 3.1.4 Endopeptidases -- 3.2 High Pressure Treatment -- 3.3 Sourdough Fermentation Technique -- 3.3.1 Gluten Detoxification -- 3.3.2 Formation of Extracellular Exopolysaccharides -- 3.3.3 Development of Dried Sourdough -- 3.4 Extrusion Technology -- 3.5 Genetic Modification -- 3.6 Microwave Treatment -- 3.7 Immune Modulation -- 3.8 Probiotics -- 4 Conclusions -- References -- Quality Tests for Evaluating Gluten-Free Dough and Bread -- 1 Gluten-Free Products and Quality Parameters -- 2 Quality Tests for Gluten-Free Dough and Breads -- 2.1 Chemical Composition -- 2.1.1 Moisture Content -- 2.1.2 Water Activity (aw) -- 2.1.3 Carbohydrate Content -- Anthrone Test -- Phenol-sulphuric Acid Method -- Sulphuric Acid- UV Method -- Resonance Light Scattering Method -- 2.1.4 Protein Content -- 2.1.5 Ash Content -- 2.2 Color Properties -- 2.3 Texture Properties -- 2.3.1 Hardness -- 2.3.2 Adhesiveness -- 2.3.3 Cohesiveness -- 2.3.4 Springiness -- 2.3.5 Stringiness -- 2.3.6 Fractuarability (Brittleness) -- 2.3.7 Gumminess -- 2.3.8 Chewiness -- 2.4 Pasting Properties -- 2.4.1 Pasting Temperature -- 2.4.2 Peak Viscosity -- 2.4.3 Trough Viscosity -- 2.4.4 Break Down Viscosity -- 2.4.5 Setback Viscosity -- 2.4.6 Final Viscosity -- 2.5 Rheological Properties -- 2.5.1 Storage Modulus (G′) -- 2.5.2 Loss Modulus (G′) -- 2.5.3 Loss Factor (Tan δ) -- 2.6 Stress Relaxation Test -- 2.7 Gelatinization Properties -- 2.7.1 Onset Gelatinization Temperature (To) -- 2.7.2 Peak Temperature (Tp).

2.7.3 Conclusion Temperature (Tc).