With the increase in the demand of gluten free products, the food
industry has stepped up to the formulation challenges associated
with removing the protein from dough mixes.Further, in an era where
coeliac disease and the availability of gluten-free foods have
become so topical, few research work deals with this complex area
of gluten free product development. This book presents a research
work in which alternative ingredients were tested, bulking agents
were examined and different processing methods were developed and
optimization of gluten free bread was done using response surface
methodology. Using the application of image processing the bread
browning kinetics were evaluated and mathematical models were
proposed to predict the development of browning during
baking.Storage stability were also examined.Finally, I hope that
this research work will open the door for the development of gluten
free products and that it will serve as a long-term source of
knowledge and enlightenment for the reader.
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