Provides an overview for the food industry of issues related to the prevalence of coeliac disease and gluten intolerance. This work discusses the properties of gluten in relation to its classification and also addresses important functional characteristics, and the nutritional value of gluten-free products.
"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 beer may be manipulated.
1. The increasing incidence of coeliac disease and the range of gluten-free products in the marketplace.2. The clinical presentation and diagnosis of celiac disease.3. Classification of proteins in cereal grains: what is toxic and how is it measured in foods?.4. The nutritional quality of gluten-free foods.5. Gluten-free dough: rheological properties, testing procedures - methods and potential processing problems.6. Enzymatic manipulation of gluten-free breads.7. Commercial aspects of gluten-free products.8. Dough microstructure and textural aspects of gluten-free yeast bread and biscuits.9. Manufacture of gluten-free speciality 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?