Gluten-free food science and technology /
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 nutr...
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| Format: | eBook |
| Language: | English |
| Published: |
Chichester, U.K. ; Ames, Iowa :
Wiley-Blackwell,
2009.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| 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. |
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| Physical Description: | 1 online resource (viii, 246 pages) : illustrations |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781444316209 1444316206 1444316214 9781444316216 1282343718 9781282343719 |