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 worldas population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins commonly referred to as Coeliac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten free beer, malt and functional drinks. Food scientists developing gluten free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable. acWritten by leading experts, presenting the latest developments in gluten-free products acAddresses Coeliac Disease from a food science perspective acPresents each topic from both a scientific and industrial point of viewHowever, to be suitable for safe consumption by people with celiac disease, brewing with 100% unmalted or malted amaranth is required. Amaranth has been investigated as a potential gluten-free brewing material (Bauer et al., 2005; anbsp;...
|Title||:||Gluten-Free Cereal Products and Beverages|
|Author||:||Elke Arendt, Fabio Dal Bello|
|Publisher||:||Academic Press - 2011-04-28|