Table of Contents

Table of Contents

Preface

Chapter 1. A Comparison of Gluten Wheat Flour Functionality versus Gluten-FREE Chickpea Flour, and their Mixtures, in the Oscillatory, Transient, and Steady Rheological Properties of Muffin Batters
Beatriz Herranz, Francisco Javier Cuesta, Wenceslao Canet, and María Dolores Alvarez (Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Ciudad Universitaria, Madrid, Spain, and others)

Chapter 2. Buckwheat-Containing Gluten-Free Bakery and Confectionery Products
Marijana Sakač, Anamarija Mandić and Aleksandra Mišan (Research Center for Technology of Plant-Based Products, Institute of Food Technology, University of Novi Sad, Serbia)

Chapter 3. Gluten-Free Diet and Gluten-Related Disorders
Isabel Comino, Ángela Ruiz-Carnicer and Carolina Sousa (Department of Microbiology and Parasitology, University of Seville, Seville, Spain)

Chapter 4. The Polemic about the Gluten
Leidi Daiana Preichardt (Eixo de Produção Alimentícia – Instituto Federal Farroupilha, Rua Fábio João Andolhe, Bairro Floresta, Santo Augusto, RS, Brasil)

Chapter 5. Technological Functions of Gluten and Implications for Celiac Disease
Natália Manzatti Machado Alencar and Ludmilla Carvalho Oliveira (Department of Food and Nutrition, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil, and others)

Chapter 6. Non-Responsive Celiac Disease
Elisa Stasi (Gastroenterology Unit, Scientific Institute for Digestive Disease IRCCS Saverio De Bellis, Castellana Grotte (Ba), Italy)

Index