Category

Optimizing the formulation and Process conditions of Gluten-free bread

 

Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
Delivery in :  10-12 Business Days

 
₹ 3,651

Availability: Out of stock

 

Delivery :

Product Out of Stock Subscription

(Notify me when this product is back in stock)

  • Product Description
 

Permanent lifelong withdrawal of gluten from the diet is the only effective treatment for celiac disease. However, many of the gluten-free baked products that are available on the market are of low quality, exhibiting poor mouth-feel and flavor. These problems present major technological challenges to both the cereal technologist and the baker, and have led to the search for alternatives to gluten in the manufacture of gluten-free baked products. The present work focused on modifying and finding the combination of the different gluten-free flours and supplemented proteins to produce a dough having ability to trap the carbon dioxide gas during proofing and baking to get quality products. Moreover, the optimum formulation and process conditions can be used as starting point for the bakers to produce GFB and to contribute to the eradication of celiac problem.

Product Specifications
SKU :COC99889
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
0 Review(s)