Gluten-Free Food Science and Technology

ISBN: 9781405159159

出版社: Blackwell Pub Professional

出版年: 2009-6

页数: 256

定价: $ 199.95

装帧: HRD

内容简介

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.