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＜p＞One of the most rapidly growing segments in the food industry is gluten-free baked products. These goods not only cater to those with medical needs, from celiac disease to gluten intolerance; they also cater to the millions of individuals who seek a gluten-free diet.＜/p＞ ＜p＞＜em＞Gluten-Free Baked Products＜/em＞ is a practical guide on the development, manufacturing, and marketing of gluten-free baked products. The book gives readers an entry-level understanding of gluten-free product requirements, their production, and the breadth of ingredients available to baked product developers.＜/p＞ ＜p＞This highly relevant book was written as an initial reference for food scientists, including those who need an introduction to gluten-free product development. It was also written as a general reference to those who are indirectly involved with gluten-free products, such as marketers, consultants, and quality assurance and regulatory professionals. Nutrition enthusiasts and consumers following a gluten-free diet for medical reasons will also find this book useful.＜/p＞ ＜p＞＜em＞Gluten-Free Baked Products＜/em＞ can serve as a supplemental resource for students and faculty of general food science courses, as well as those covering product development, food allergies, and autoimmune conditions.＜/p＞ ＜p＞Whether you are a student, professional in the food industry, or nutrition enthusiast, this book offers an easy way to understand the complex world of gluten-free baking＜/p＞ ＜p＞Coverage includes:＜/p＞ ＜ul＞ ＜li＞A detailed discussion on celiac disease, wheat allergies, and gluten intolerance, including symptoms, diagnosis, and nutritional deficiencies＜/li＞ ＜li＞A marketing perspective on the consumer segments of gluten-free products, as well as the market size and growth trends＜/li＞ ＜li＞Formulations and processing of gluten-free breads, snacks, and pasta products, as well as cookies, cakes, and other batter-based products＜/li＞ ＜li＞Manufacturing and supply chain best practices, certification procedures, regulations, and labeling requirements＜/li＞ ＜li＞A comprehensive discussion of the ingredients used when formulating gluten-free products, including flours, starches, maltodextrins, corn/maize, millet, oats, rice, sorghum, teff, pseudocereals, inulin, tubers, legumes, noncereal proteins, enzymes, and gums/hydrocolloids＜/li＞ ＜/ul＞画面が切り替わりますので、しばらくお待ち下さい。

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