Name: How to Produce Gluten-Free Biscuits. Production-Challenges and Potential Solutions
Price: 778.00 TWD
Availability: InStock
Author: Frank O., Ukoro
ISBN: 9783346074249

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How to Produce Gluten-Free Biscuits. Production-Challenges and Potential Solutions

Type

Physical Book

Author

Ukoro Frank O.

Publisher

Grin Verlag

Language

English

Pages

Format

Paperback

Dimensions

21.0 x 14.8 x 0.2 cm

Weight

0.05 kg.

ISBN13

9783346074249

Synopsis "How to Produce Gluten-Free Biscuits. Production-Challenges and Potential Solutions"

Seminar paper from the year 2018 in the subject Chemistry - Food Chemistry, course: Thesis, language: English, abstract: This essay examines the challenges of producing gluten-free baked products and gives an overview of how these challenges can be properly addressed. In the course of this essay, therefore, the specific challenges such a as a weak structure, molding problems, production costs, and low nutrition in general are focused on in more detail. Some potential solutions to these problemes, which are worked out in this work, including extrusion-cooking processes, more temperature control and bio processing fermentation are also shed light on. The work closes with a few remarks and recommodations on future research in that field of study.

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How to Produce Gluten-Free Biscuits. Production-Challenges and Potential Solutions - Frank O., Ukoro

Synopsis "How to Produce Gluten-Free Biscuits. Production-Challenges and Potential Solutions"

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