Pan sin gluten ¿necesidad o tendencia? : los retos que su elaboración implica
Publisher
Hospitalidad ESDAI
Date Issued
2020
Author(s)
Hambleton Mercado, Alicia
Abstract
The demand for gluten-free bread has increased considerably in recent years. In this study we seek to understand if this growing demand of gluten-free bread is really a need or a trend, also, to analyze the main ingredients from the technological and nutritional standpoint to produce gluten-free products, mainly bread.A literature search was performed from March 2020 to Fe-bruary 2021, a field investigation was also carried out in Mexi-co City, physically in 5 supermarkets, 3 bakeries and 2 online stores of 7 brands that are in the commerce with a total of 23 different products.The production of gluten-free bread with improved organo-leptic-functional characteristics and better prices represents a challenge for the bakery industry. If the consumption of gluten-free bread is a necessity for a part of the population, this, more than a challenge, it becomes a problem that must be solved since it represents a health risk for a part of the po-pulation.
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How to cite
Hambleton Mercado, A. (2020). Pan sin gluten ¿necesidad o tendencia? : los retos que su elaboración implica. HE, (37), 55–82. Recuperado a partir de https://scripta.up.edu.mx/handle/20.500.12552/7073