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This work provides researchers with a thorough overview of all aspects related to the development of gluten-free food products. In summarizing and offering critical reviews of published works and focusing on current advances and technologies in gluten free product development, this book covers all of the important subjects related to this increasingly important aspect of the food industry. Important case studies in gluten-free breadmaking and alternative proteins are presented, making this a rich and singular source for food manufacturers and scientists seeking practical knowledge on the challenges and solutions involved in the development of gluten-free foods. Challenges and Potential Solutions in Gluten Free Product Development covers the latest advances and strategies for gluten-free diets including the important nutritional factors involved. Traditional and alternative approaches for the development of gluten-free dough, including starch applications and microbial fermentations, are extensively covered. Alternative proteins including those from vegetables, cereals, legumes and eggs are presented. Novel approaches for gluten-free breadmaking such as aeration strategies, prebiotics, hydrocolloids and nutritional enhancements are also covered in depth. With further chapters dedicated to regulatory aspects, gluten detection methods and the global market, this book presents full and up-to-date coverage of the development and manufacture of gluten-free products. .

Gluten-free foods. --- Dietetic foods --- Food science. --- Food Science. --- Food technology --- Chemical engineering

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Gluten Free Cereals and Beverages presents the latest work in the development of gluten free products, including description of the disease, the detection of gluten and the labeling of gluten free products, as well as exploring the raw materials and ingredients used to produce gluten free products.Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world's population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins commonly referred to as Coeliac Di

Engineering --- Food Science and Technology --- Gluten-free foods. --- Gluten-free diet. --- Celiac disease --- Diet therapy --- Dietetic foods

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Grain. --- Grain --- Gluten-free foods. --- Analysis. --- Dietetic foods --- Breadstuffs --- Cereal grains --- Cereals --- Grains --- Botany, Economic --- Field crops --- Flour --- Food --- Food crops --- Seed crops

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Gluten-free foods. --- Gluten-free diet. --- Baking. --- Baked products. --- Baked goods --- Bakery products --- Morning goods --- Food --- Cooking --- Celiac disease --- Diet therapy --- Dietetic foods

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Duncan Manley has over thirty years' experience in the biscuit industry and during this period has collected recipes and examples of best practice from the leading manufacturers of biscuit, cracker and cookie products throughout the world. In his new book Manley has put together a comprehensive collection of over 150 recipes to provide technologists, managers and product development specialists with a unique and invaluable reference book.Development activity is essential for all companies but it is potentially very expensive.

Engineering --- Food Science and Technology --- Biscuits --- Bakery industry --- Cereal products --- Food industry --- Dietetic foods --- Biscuits. --- Cookies. --- Snack foods. --- Social Sciences --- Recreation & Sports --- Foods, Snack --- Snacks --- Food --- Junk food --- Biscuits, English --- Cake --- Baked products