Gluten–Free Food Science and Technology - Couverture rigide

Couverture rigide

ISBN 10 : 1405159154 ISBN 13 : 9781405159159

Editeur : Wiley–Blackwell, 2009

Synopsis

Book by None

A propos du livre

Quatrième de couverture :

Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten–free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten–free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten–free bakery products.

This volume 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. Recommendations are given regarding the most suitable ingredients for different gluten–free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research.

The Author
Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc – The Irish Agriculture and Food Development Authority, Dublin, Ireland

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Biographie de l'auteur :

Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc – The Irish Agriculture and Food Development Authority, Dublin, Ireland

À propos de cette édition

• Éditeur: Wiley–Blackwell
• Date d'édition: 2009
• ISBN 10: 1405159154
• ISBN 13: 9781405159159
• Reliure: Relié
• Nombre de pages: 256