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 world’s 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.
Chapter 1: Celiac disease
Chapter 2: Labeling and regulatory issues
Chapter 3: Detection of gluten
Chapter 4: Rice
Chapter 5: Sorghum and maize
Chapter 6: Gluten-free foods and beverages from millets
Chapter 7: Pseudocereals
Chapter 8: Oat products and their current status in the celiac diet
Chapter 9: Hydrocolloids
Chapter 10: Dairy-based ingredients
Chapter 11: Use of enzymes in the production of cereal-based functional foods and food ingredients
Chapter 12: Sourdough/lactic acid bacteria
Chapter 13: Gluten-free breads
Chapter 14: Formulation and nutritional aspects of gluten-free cereal products and infant foods
Chapter 15: Malting and brewing with gluten-free cereals
Chapter 16: Cereal-based gluten-free functional drinks
Chapter 17: The marketing of gluten-free cereal products
Chapter 18: New product development: the case of gluten-free food products