The removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavor. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products.

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.

Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies.

Contents

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?

Index

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