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MARCH 2011 (published: 01.03.2011)
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Food engineering: technology of gluten-free baked products
Barsukova N.V., Reshetnikov D.A., Krasilnikov V.N.
In recent years, there has been increased the demand of gluten free products for the customers with coeliac disease. In the study, the basic trends and directions for production gluten free foods was considered. It was defined the basic groups of gluten free raw materials for development of new formulations and technologies in production flour goods and was consider their properties.
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gluten free products, hydrocolloids, starch and non-starch polysaccharides, pentosan, raw materials, β-glucan, exopolysaccharides
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