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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/151

Title: Improving the quality of gluten-free products
Authors: Gallagher, Eimear
McCarthy, Denise
Gormley, Ronan T.
Arendt, Elke
Keywords: Gluten-free
Coeliac disease
Food quality
Wheat
Bread
Issue Date: Mar-2004
Publisher: Teagasc
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
URI: http://hdl.handle.net/11019/151
ISBN: 1841703680
Appears in Collections:Food Chemistry & Technology
Food Programme End of Project Reports
Food Quality & Sensory Science

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