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.
| Autorius: | Ukoro Frank O. |
| Leidėjas: | GRIN Verlag |
| Išleidimo metai: | 2019 |
| Knygos puslapių skaičius: | 28 |
| ISBN-10: | 3346074242 |
| ISBN-13: | 9783346074249 |
| Formatas: | 210 x 148 x 3 mm. Knyga minkštu viršeliu |
| Kalba: | Anglų |
Parašykite atsiliepimą apie „How to Produce Gluten-Free Biscuits. Production-Challenges and Potential Solutions“
