AACC International Publishes Practical Guide to Gluten-Free Baked Products

St. Paul, Minn. (May 2014)--Gluten-free baked products are one of the most rapidly growing segments in the food industry. These specialty foods not only cater to those with medical food-allergen issues. They cater to the millions who seek a gluten-free diet.

In response to the need for applied, quality information in this important area, AACCI PRESS has launched Gluten-Free Baked Products, a practical guide on their development, manufacture, and marketing.

Gluten-Free Baked Products, authored by veteran food scientists Jeffrey Casper and William Atwell, offers an easy way to understand the complex world of gluten-free baking. It serves as an entry-level reference for food scientists, as well as a general reference to professionals who are involved with gluten-free products, including marketers, consultants, quality assurance staff, and regulators.

Nutrition enthusiasts and consumers wishing to educate themselves on gluten-free products will also find this book useful.  Coverage includes…

  • A detailed discussion on Celiac disease, wheat allergies, and gluten intolerance, including symptoms, diagnosis, and nutritional deficiencies
  • A marketing perspective on the consumer segments of gluten-free products, as well as the market size and growth trends
  • Formulations and processing of gluten-free breads, snacks, and pasta products, as well as cookies, cakes, and other batter-based products
  • Manufacturing and supply chain best practices, certification procedures, regulations, and labeling requirements
  • A comprehensive discussion of the ingredients used when formulating gluten-free products, including Flours, Starches, Maltodextrins, Corn/Maize, Millet, Oats, Rice, Sorghum, Teff, Pseudocereals, Inulin, Tubers, Legumes,
    Noncereal Proteins, Enzymes, and Gums/Hydrocolloids

To order this book go to http://www.aaccnet.org/store or call toll-free 1.800.328.7560 USA/Canada or +1.651.454.7250 elsewhere.

Book Specifications and Data

©2014; 8” × 10” softcover; 96 pages; 9 color images; 3 black and white images; 2 pounds; ISBN 978-1-891127-80-9

This book is published by AACC International and may be purchased for $179 plus S&H from AACCI PRESS.

Review copies of Gluten-Free Baked Products are available. If you are interested in reviewing this book in your publication and can forward a copy of the published review within six months of receiving the book, please send your request with details of your publication to Dawn Wuest.

NOTE: Digital artwork of the book’s cover is available by contacting Dawn Wuest using the contact information provided. Please specify if the artwork will be used for print or electronic media.

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