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Gluten-Free Food Science and Technology

ISBN: 978-1-4051-5915-9
Hardcover
258 pages
June 2009, Wiley-Blackwell
List Price: US $230.75
Government Price: US $159.32
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Gluten-Free Food Science and Technology (1405159154) cover image
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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?

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