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|Title: ||Improving the quality of gluten-free products|
|Authors: ||Gallagher, Eimear|
Gormley, Ronan T.
|Issue Date: ||Mar-2004|
|Citation: ||Improving the quality of gluten-free products. The National Food Centre Research Report No. 67. Eimear Gallagher et al. Dublin; Teagasc, 2004. ISBN 1841703680|
|Series/Report no.: ||The National Food Centre Research Report;No. 67|
|Abstract: ||The incidence of coeliac disease or other allergic reactions/intolerances to gluten is increasing, largely due to improved diagnostic procedures and changes in eating habits. The worldwide number of sufferers of coeliac disease has been predicted to increase by a factor of ten over the next number of years, resulting in a growing market for gluten-free cereal-based products. Market research has shown that many of the products currently on sale are of inferior quality. The replacement of gluten presents a major technological challenge, as it is an essential structure-building protein which is necessary for formulating high quality cereal-based goods. Therefore, the production of high quality gluten-free bread is difficult.|
|Description: ||End of Project Report|
|Appears in Collections:||Food Chemistry & Technology|
Food Programme End of Project Reports
Food Quality & Sensory Science
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