
Gluten-Free Baked Products
Description
Key Features
Coverage includes:
- A detailed discussion on celiac disease, wheat allergies, and gluten intolerance, including symptoms, diagnosis, and nutritional deficiencies
- A marketing perspective on the consumer segments of gluten-free products, as well as the market size and growth trends
- Formulations and processing of gluten-free breads, snacks, and pasta products, as well as cookies, cakes, and other batter-based products
- Manufacturing and supply chain best practices, certification procedures, regulations, and labeling requirements
- A comprehensive discussion of the ingredients used when formulating gluten-free products, including flours, starches, maltodextrins, corn/maize, millet, oats, rice, sorghum, teff, pseudocereals, inulin, tubers, legumes, noncereal proteins, enzymes, and gums/hydrocolloids
Readership
Students and faculty of general food science courses, as well as courses on product development, food allergies, and autoimmune conditions
Food industry professionals
Marketers, consultants, quality assurance, and regulatory professionals
Nutrition enthusiasts
Table of Contents
- 1. Gluten Intolerance, Celiac Disease, and Wheat Allergy
2. The Gluten-Free Market and Consumer
3. Gluten-Free Ingredients
4. Gluten-Free Bakery Product Formulation and Processing
5. Gluten-Free Pasta and Snacks
6. Gluten-Free Best Practices, Regulations, and Labeling
Product details
- Language: English
- Copyright: © Woodhead Publishing 2016
- Published: September 28, 2016
- Imprint: Woodhead Publishing
- eBook ISBN: 9780128123676
About the Authors
Jeffery Casper
Affiliations and Expertise
William Atwell
Affiliations and Expertise
Ratings and Reviews
Latest reviews
(Total rating for all reviews)
FrankEsslingrt Sat Mar 09 2019
Good Overview
The book gives a good overview about glutenfree products and its production. Sometimes i wish it to be more detailed in specific key factors.