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Gluten Free Bread

Gluten Free Bread

A technological approach
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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.

Produktdetails

Autor: Madhuresh Dwivedi
ISBN-13: 9783659169571
ISBN: 3659169579
Einband: Paperback
Seiten: 80
Gewicht: 136 g
Format: 220x150x5 mm
Sprache: Englisch
Autor: Madhuresh Dwivedi, Navneet Singh Deora, Hari Niwas Mishra
Mr.Madhuresh Dwivedi is a bright young Food researcher . He has completed his B.tech in Agri. Engineering in 2010 from College of Agri. Engineering, Jabalpur. He has completed M.Tech from IIT,Kharagpur, 2012. Presently pursuing Phd from IIT,Kgp.

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Autor: Madhuresh Dwivedi
ISBN-13:: 9783659169571
ISBN: 3659169579
Verlag: LAP Lambert Academic Publishing
Gewicht: 136g
Seiten: 80
Sprache: Englisch
Sonstiges: Taschenbuch, 220x150x5 mm