| 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 |
|
1444316206 |
|
1444316214 |
|
9781282343719 |
|
9781444316209 |
|
9781444316216 |
|
