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Gluten-Free Food Science and Technology BLBK163-Gallagher February 18, 2009 19:2 Gluten-Free Food Science and Technology i BLBK163-Gallagher February 18, 2009 19:2 ii BLBK163-Gallagher February 18, 2009 19:2 Gluten-Free Food Science and Technology Edited by Eimear Gallagher Ashtown Food Research Centre, Teagasc, Dublin, Ireland A John Wiley & Sons, Ltd., Publication iii BLBK163-Gallagher February 18, 2009 19:2 This edition first published 2009 C 2009 by Blackwell Publishing Ltd Blackwell Publishing was acquired by John Wiley & Sons in February 2007. Blackwell’s publishing programme has been merged with Wiley’s global Scientific, Technical, and Medical business to form Wiley-Blackwell. Registered office John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, United Kingdom Editorial offices 9600 Garsington Road, Oxford, OX4 2DQ, United Kingdom 2121 State Avenue, Ames, Iowa 50014-8300, USA For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell. The right of the author to be identified as the author of this work has been asserted in accordance with the Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher. Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. Designations used by companies to distinguish their products are often claimed as trademarks. All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The publisher is not associated with any product or vendor mentioned in this book. This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold on the understanding that the publisher is not engaged in rendering professional services. If professional advice or other expert assistance is required, the services of a competent professional should be sought. Library of Congress Cataloging-in-Publication Data Gluten-free food science and technology / edited by Eimear Gallagher. p. cm. Includes bibliographical references and index. ISBN 978-1-4051-5915-9 (hardback : alk. paper) 1. Gluten-free foods. I. Gallagher, Eimear. TP451.D53G58 2009 664.75–dc22 2008047433 A catalogue record for this book is available from the British Library. Set in 10/12 pt Times by AptaraR Inc., New Delhi, India Printed in Singapore 1 2009 iv BLBK163-Gallagher February 18, 2009 19:2 Contents Preface vii Contributors ix 1 The Increasing Incidence of Celiac Disease and the Range of Gluten-Free Products in the Marketplace 1 Pamela Cureton and Alessio Fasano 2 The Clinical Presentation and Diagnosis of Celiac Disease 16 Peter H. R. Green 3 Classification of Proteins in Cereal Grains: What Is Toxic and How Is It Measured in Foods? 28 Paul J. Ciclitira and Julia H. Ellis 4 The Nutritional Quality of Gluten-Free Foods 42 Tricia Thompson 5 Gluten-Free Doughs: Rheological Properties, Testing Procedures – Methods and Potential Problems 52 Athina Lazaridou and Costas G. Biliaderis 6 Enzymatic Manipulation of Gluten-Free Breads 83 Cristina M. Rosell 7 Commercial Aspects of Gluten-Free Products 99 Lorraine Heller 8 Dough Microstructure and Textural Aspects of Gluten-Free Yeast Bread and Biscuits 107 Elke K. Arendt, Stefano Renzetti and Fabio Dal Bello 9 Manufacture of Gluten-Free Specialty Breads and Confectionery Products 130 Tilman J. Schober 10 Production of Gluten-Free Beer 181 Gernot Zweytick and Emmerich Berghofer 11 Functionality of Starches and Hydrocolloids in Gluten-Free Foods 200 El-Sayed M. Abdel-Aal BLBK163-Gallagher February 18, 2009 19:2 vi Contents 12 Coeliac Disease and Gluten-Free Research: What Does the Future Hold for the Physician, the Patient and the Scientist? 225 Eimear Gallagher Index 237 BLBK163-Gallagher February 18, 2009 19:2 Preface The incidence of coeliac disease or other allergic reactions/intolerances to gluten is rising, largely due to improved diagnostic procedures and changes in eating habits. The worldwide average of coeliac sufferers has been predicted to increase by a factor of 10 over the next number of years. This will result (the effects are already evident) in a growing market for high-quality gluten-free cereal products. Gluten is the main structure-forming protein in flour. It is responsible for the elas- tic characteristics of dough, and contributes to the appearance and crumb structure of many baked products. The protein fractions in gluten are glutenin and gliadin. The for- mer is a rough, rubbery mass when fully hydrated, while gliadin produces a viscous, fluid mass on hydration. Gluten, therefore, exhibits cohesive, elastic and viscous proper- ties that combine the extremes of the two components. The gluten matrix is a major de- terminant of the important properties of wheat doughs (extensibility, resistance to stretch, mixing tolerance, gas holding ability) and finished products. Therefore, gluten removal results in major problems for bakers, and currently, many gluten-free products available on the market are of low quality and short shelf life, and exhibit poor mouthfeel and flavour. This presents a major challenge to the cereal technologist and baker alike, and has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. The objective of this book is initially to introduce the concept of coeliac disease and show how its incidence is steadily increasing worldwide. Such a trend has led to increased research by cereal scientists in this area, and is paralleled by a growing demand for high- calibre gluten-free products by coeliac consumers. The incidence of coeliac disease, its clinical presentation and the toxicity of grains are discussed in the opening three chapters. The nutritional value of gluten-free products is addressed in Chapter 4. Chapters 5 to 12 examine the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, for example doughs, breads, biscuits and beer, may be manipulated. This book will be a useful resource for ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It should also be relevant to Food Science departments in Colleges and Universities to aid with teaching and research. In an era where coeliac disease and the availability of gluten-free foods have become so topical, few books dealing with this complex area are currently available. As the editor, I would like to thank most sincerely all of the authors for their time, expertise and invaluable contribution to this book; I am most grateful. Also, thanks are due to the editorial team at Wiley-Blackwell for their advice and professionalism. Finally, I would like to thank my colleagues at Ashtown Food Research Centre, Dublin for their support, in BLBK163-Gallagher February 18, 2009 19:2 viii Preface particular Dr Ronan Gormley, for his encouragement and helpful suggestions when the book was in its initial stages. I hope that this book will be enjoyed, and that it will serve as a long-term source of knowledge and enlightenment for the reader. Eimear Gallagher BLBK163-Gallagher February 18, 2009 19:2 Contributors E.-S.M. Abdel-Aal A. Fasano Agriculture and Agri-Food Canada, Guelph Mucosal Biology Research Center, Food Research Centre, Guelph, Ontario, University of Maryland School of Medicine Canada Health Science, Baltimore, MD, USA E. Gallagher E. Arendt Ashtown Food Research Centre, Teagasc, Department of Food and Nutritional Dublin, Ireland Sciences, National University of Ireland, Cork, Ireland Peter H.R. Green College of Physicians & Surgeons, E. Berghofer Columbia University, New York, NY, USA Department of Food Science and Technology, BOKU: University of Natural L. Heller Resources and Applied Life Sciences, Decision News Media, Montpellier, France Vienna, Austria A. Lazaridou Department of Food and Sciences & C. Biliaderis Technology, Aristotle University, Department of Food Science & Technology, Thessaloniki, Greece Aristotle University, Thessaloniki, Greece S. Renzetti Paul J. Ciclitira Department of Food and Nutritional Division of Nutritional Sciences, King’s Sciences, National University of Ireland, College London, St Thomas’ Hospital, Cork, Ireland London, UK C. Rosell Cereal Group, Institute of Agrochemistry P. Cureton and Food Technology (IATA-CSIC), Center for Celiac Research, University of Valencia, Spain Maryland School of Medicine, Baltimore, MD, USA T.J. Schober United States Department of Agriculture, F. Dal Bello Agricultural Research Service, Manhattan, Department of Food and Nutritional KS, USA Sciences, National University of Ireland, T. Thompson Cork, Ireland Nutrition Consultant/Coeliac Disease, Manchester, MA, USA Julia H. Ellis Division of Nutritional Sciences, King’s Gernot Zweytick College, London, UK Gonowetz 32, A-9150 Bleiburg, Austria BLBK163-Gallagher February 18, 2009 19:2 x BLBK163-Gallagher February 16, 2009 20:19 1 The Increasing Incidence of Celiac Disease and the Range of Gluten-Free Products in the Marketplace
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