Gluten-Free Baked Products.

ISBN:

9780128123676

Title:

Author:

Casper, Jeffery L.

Personal Author:

Casper, Jeffery L.

Physical Description:

1 online resource (98 pages)

Series:

American Associate of Cereal Chemists International Ser.

Contents:

Front Cover -- Gluten-Free Baked Products -- Copyright -- Preface -- Contents -- Chapter 1. Gluten Intolerance, Celiac Disease, and Wheat Allergy -- Gluten -- Celiac Disease -- Symptoms of Celiac Disease -- Diagnosis of Celiac Disease -- Nutritional Deficiencies and Related Conditions Attributable to Celiac Disease -- Relationship of Celiac Disease to Other Conditions -- Wheat Allergy -- Gluten Intolerance -- References -- Chapter 2. The Gluten-Free Market and Consumer -- Consumers -- Market Size and Segments -- References -- Chapter 3. Gluten-Free Ingredients -- Gluten-Free Grains and Seeds -- Noncereal Ingredients -- Fortification -- Unobvious Sources of Gluten -- Premixes -- References -- Chapiter 4. Gluten-Free Bakery Product Formulation and Processing -- Formulation -- Processing -- References -- Chapter 5. Gluten-Free Pasta and Snacks -- Pasta -- Traditional Gluten-Free Noodles -- Snacks and Cereals -- References -- Chapter 6. Gluten-Free Best Practices, Regulations, and Labeling -- Gluten-Free Manufacturing -- Labeling -- Regulations -- References -- Index.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2018. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Added Author:

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2016

Publication Information:

San Diego :

Elsevier Science & Technology,

2016.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5638	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

One of the most rapidly growing segments in the food industry is gluten-free baked products. These goods not only cater to those with medical needs, from celiac disease to gluten intolerance; they also cater to the millions of individuals who seek a gluten-free diet.

Gluten-Free Baked Products is a practical guide on the development, manufacturing, and marketing of gluten-free baked products. The book gives readers an entry-level understanding of gluten-free product requirements, their production, and the breadth of ingredients available to baked product developers.

This highly relevant book was written as an initial reference for food scientists, including those who need an introduction to gluten-free product development. It was also written as a general reference to those who are indirectly involved with gluten-free products, such as marketers, consultants, and quality assurance and regulatory professionals. Nutrition enthusiasts and consumers following a gluten-free diet for medical reasons will also find this book useful.

Gluten-Free Baked Products can serve as a supplemental resource for students and faculty of general food science courses, as well as those covering product development, food allergies, and autoimmune conditions.

Whether you are a student, professional in the food industry, or nutrition enthusiast, this book offers an easy way to understand the complex world of gluten-free baking

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