TY - JOUR
T1 - Recent advances in the formulation of gluten-free cereal-based products
AU - Gallagher, E.
AU - Gormley, T. R.
AU - Arendt, E. K.
PY - 2004
Y1 - 2004
N2 - The replacement of gluten presents a major technological challenge, as it is an essential structure-building protein, which is necessary for formulating high quality cereal-based goods. Rising demands for gluten free products parallels the apparent or real increase in coeliac disease, or other allergic reactions/intolerances to gluten. This paper reviews the current prevalence of coeliac disease, and recent advances in the preparation of gluten-free products, using starches, hydrocolloids, gums and novel ingredients and processes.
AB - The replacement of gluten presents a major technological challenge, as it is an essential structure-building protein, which is necessary for formulating high quality cereal-based goods. Rising demands for gluten free products parallels the apparent or real increase in coeliac disease, or other allergic reactions/intolerances to gluten. This paper reviews the current prevalence of coeliac disease, and recent advances in the preparation of gluten-free products, using starches, hydrocolloids, gums and novel ingredients and processes.
UR - https://www.scopus.com/pages/publications/1542350800
U2 - 10.1016/j.tifs.2003.09.012
DO - 10.1016/j.tifs.2003.09.012
M3 - Article
AN - SCOPUS:1542350800
SN - 0924-2244
VL - 15
SP - 143
EP - 152
JO - Trends in Food Science and Technology
JF - Trends in Food Science and Technology
IS - 3-4
ER -