Functionality of Alternative Proteins in Gluten Free Product Development: Case Study

Abstract

Coeliac disease (CD), dermatitis herpetiformis (DH), non-coeliac gluten sensitivity (NCGS), and gluten ataxia (GA) are some of the most important problem, auto-immuno, and lifelong intolerance disorders in human. These disorders are found by the ingestion of gluten in our body. Gluten is mostly present in wheat, barley, rye, and other related grains. Replacement of gluten in our diet is the best method to reduce the chances the coeliac disease. Gluten replacement presents a major technological challenge, as it is an important protein that creates the structure required to formulate to bake the food of high quality. The functionality of non-gluten protein is the major limitation in the development of gluten free products. Finding of alternative protein is great demand in gluten free food markets. The selection of appropriate protein for gluten-free product is a great challenge for food industry. The current chapter focuses on the uses of alternative proteins to replace gluten. As well as studies related to the functionality and nutritional qualities of these alternative proteins are also discussed.