Table of Contents
Foods, Volume 6, Issue 4 (April 2017)
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Cover Story (view full-size image) The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to [...] Read more. The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. In gluten-free products, starch is incorporated into the food formulation to improve baking characteristics such as the specific volume, colour and crumb structure and texture. This review covers a number of topics relating to starch; including; an overview of common and lesser researched starches; chemical composition; morphology; digestibility; functionality and methods of modification. The emphasis of this review is on starch and its properties with respect to the quality of gluten-free products. View this paper