About the issue
Publications
2026
2025
2024
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
Partners
MARCH 2011 (published: 01.03.2011)
Number 1(11)
Home
>
Issue
>
Food engineering: technology of gluten-free baked products
Barsukova N.V., Reshetnikov D.A., Krasilnikov V.N.
Keywords: gluten free products, hydrocolloids, starch and non-starch polysaccharides, pentosan, raw materials, β-glucan, exopolysaccharides
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Food engineering: technology of gluten-free baked products
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.
Read the full article
Read the full article
Keywords: gluten free products, hydrocolloids, starch and non-starch polysaccharides, pentosan, raw materials, β-glucan, exopolysaccharides
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License