Name: How to Produce Gluten-Free Biscuits. Production-Challenges and Potential Solutions (en Inglés)
Price: 38.90 USD
Availability: InStock
Author: Frank O., Ukoro
ISBN: 9783346074249

portada How to Produce Gluten-Free Biscuits. Production-Challenges and Potential Solutions (en Inglés)

How to Produce Gluten-Free Biscuits. Production-Challenges and Potential Solutions (en Inglés)

Formato

Libro Físico

Autor

Ukoro Frank O.

Editorial

Grin Verlag

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

Dimensiones

21.0 x 14.8 x 0.2 cm

Peso

0.05 kg.

ISBN13

9783346074249

Categorías

Química orgánica
Pastelería, pan, tartas y bollos, masas y hojaldres

How to Produce Gluten-Free Biscuits. Production-Challenges and Potential Solutions (en Inglés)

Ukoro Frank O. (Autor) · Grin Verlag · Tapa Blanda

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Reseña del libro "How to Produce Gluten-Free Biscuits. Production-Challenges and Potential Solutions (en Inglés)"

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.