Abstract
The number of people following a certain diet, either prescribed by the doctor or voluntarily, is growing and the so-called diseases of civilization such as obesity, type-2-diabetes, coronary heart disease and colorectal cancer are increasing. Therefore, growing interest exists in the manufacture of breads for specific dietary requirements and breads with increased nutritional value. This chapter will discuss wheat allergy and coeliac disease and the formulation of wheat/gluten-free breads. The concept of glycaemic index and glycaemic load will be explained and an overview of the production of breads with low glycaemic index through incorporation of sourdough, whole grains and different dietary fibres will be given.
| Original language | English |
|---|---|
| Title of host publication | Breadmaking |
| Subtitle of host publication | Improving quality, Second Edition |
| Publisher | Elsevier Inc. |
| Pages | 711-735 |
| Number of pages | 25 |
| ISBN (Print) | 9780857090607 |
| DOIs | |
| Publication status | Published - Apr 2012 |
Keywords
- Coeliac disease
- Gluten-free
- Glycaemic index
- Glycaemic load
- Wheat allergy
