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Title Gluten-free food science and technology / edited by Eimear Gallagher
Published Chichester, U.K. ; Ames, Iowa : Wiley-Blackwell, 2009
Online access available from:
Wiley Online Books    View Resource Record  


Description 1 online resource (viii, 246 pages) : illustrations
Contents 8 Dough Microstructure and Textural Aspects of Gluten-Free Yeast Bread and Biscuits9 Manufacture of Gluten-Free Specialty Breads and Confectionery Products; 10 Production of Gluten-Free Beer; 11 Functionality of Starches and Hydrocolloids in Gluten-Free Foods; 12 Coeliac Disease and Gluten-Free Research: What Does the Future Hold for the Physician, the Patient and the Scientist?; Index
Summary Gluten-Free Food Science and Technology provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and
Bibliography Includes bibliographical references and index
Notes Print version record
Subject Gluten-free foods.
Form Electronic book
Author Gallagher, Eimear.
ISBN 1282343718