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.
TABLE OF CONTENTS
DEDICATION
ACKNOWLEDGEMENTS
CHAPTER ONE: INTRODUCTION
1.1 OBJECTIVE OF THE STUDY
CHAPTER TWO LITERATURE REVIEW
2.1 Gluten
2.2 Celiac Disease
2.2.1 Symptoms of CD
2.2.2 Diagnosis of CD
2.3 Gluten Free Food
2.2.1 Major examples of Gluten Free foods
2.4 Problems Associated with Production
2.4.1 Weak structure
2.4.2 Molding Problem
2.4.4 The production costs
2.4.5 Low nutrition in certain ingredient
2.5 Solutions to the problems related with the production of GF baked foods
2.5.1 Weak Structure
2.5.2 Low nutrition in certain ingredient
2.5.3 Production Costs Problem
2.5.4 Low nutrition in certain ingredient
2.5 Other novel technologies approach for improving gluten free baked product
2.5.1 Extrusion-cooking processes
2.5.2 Temperature control
2.5.3 Bioprocessing fermentation
CHAPTER THREE: Conclusion and Recommendation
3.1 Conclusion
3.2 Recommendation
References
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