Gluten-Free Food Science and Technology
Edited by Eimear Gallagher
Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due
to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac
disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted
in a growing market for high quality gluten-free cereal products. However, 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 flavour. 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.
Hardcover 256 pp ISBN 9781405159159
This volume 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. It will also be of interest to academic food science departments for assisting with undergraduate
studies and postgraduate research.
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: food science
: human health
: nutrition, human