By Jeffrey L. Casper and William A. Atwell

Jeff Casper graduated with an M.S. in food science with an emphasis in food chemistry from the University of Wisconsin, Madison in 1998. Since then, he has gained 16 years of experience in the food industry, with an emphasis in bakery and grain-based technology. He is currently employed at Cargill as an R&D director. Casper is listed as an inventor or coinventor on multiple U.S. patents and pending patent applications. Casper is an active member of AACC International and has served as Northwest Section chair. He is an avid home-brewer and baker and burns the calories consumed as a result of those hobbies with two other hobbies, cycling and curling.

Bill Atwell retired in 2012 with 33 years of industrial experience in the food industry. He graduated with a Ph.D. in grain science in 1979 from Kansas State University. He was employed as a research fellow and technical leader of the Bakery Category in Cargill's Global Food Technology Group and as a research fellow at Pillsbury. Atwell is an inventor or coinventor on 20 U.S. patents, coauthored the Eagan Press handbook Starches, authored the Eagan Press handbook Wheat Flour and is coauthoring its revision, and authored numerous journal articles and chapters in several books. He is an adjunct professor in the Department of Food Science and Nutrition at the University of Minnesota. As an active member of AACC International, Atwell has served as president, director, Carbohydrate Division chair, Northwest Section Chair, Foundation Board chair, Professional Development Panel chair, and Scientific Advisory Panel chair and is currently chairing the Centennial Planning Committee.

A Practical Guide to Gluten-free Baked Products for Food Scientists, Industry Professionals, and Consumers

One of the most rapidly growing segments in the food industry is gluten-free baked products. These goods not only cater to those with medical needs, from Celiac disease or gluten intolerance; they cater to the millions of individuals who seek a gluten-free diet.

Gluten-Free Baked Products is a practical guide on the development, manufacturing, and marketing of gluten-free baked products. The book gives readers an entry-level understanding of Gluten-free product requirements, their production, and the breadth of ingredients available to baked product developers.

This highly relevant book was written as an initial reference for food scientists, including those who need an introduction to gluten-free product development. It was also written as a general reference to those who are indirectly involved with gluten-free products, such as marketers, consultants, quality assurance, and regulatory professionals. Nutrition enthusiasts and consumers following a gluten-free diet for medical reasons would also find this book useful.

Coverage includes…

• A detailed discussion on Celiac disease, wheat allergies, and gluten intolerance, including symptoms, diagnosis, and nutritional deficiencies
  
  
• A marketing perspective on the consumer segments of gluten-free products, as well as the market size and growth trends
  
  
• Formulations and processing of gluten-free breads, snacks, and pasta products, as well as cookies, cakes, and other batter-based products
  
  
• Manufacturing and supply chain best practices, certification procedures, regulations, and labeling requirements
  
  
• A comprehensive discussion of the ingredients used when formulating gluten-free products, including Flours, Starches, Maltodextrins, Corn/Maize, Millet, Oats, Rice, Sorghum, Teff, Pseudocereals, Inulin, Tubers, Legumes, Noncereal Proteins, Enzymes, and Gums/Hydrocolloids

Gluten-Free Baked Products can serve as a supplemental resource for students and faculty of general food science courses, as well as those covering product development, food allergies, and autoimmune conditions.

Whether you are a student, professional in the food industry, or nutrition enthusiast, this book offers an easy way to understand the complex world of gluten-free baking.

Gluten-Free Baked Products

Gluten Intolerance, Celiac Disease, and Wheat Allergy

Gluten
Celiac Disease

Factor 1: Genetic Predisposition
Factor 2: Reactive Epitopes
Factor 3: Gut Permeability

Symptoms of Celiac Disease
Diagnosis of Celiac Disease
Nutritional Deficiencies and Related Conditions Attributable to Celiac Disease

Fiber
B Vitamins
Iron-Deficiency Anemia
Lactose Intolerance
Osteoporosis and Osteopenia

Relationship of Celiac Disease to Other Conditions

Other Autoimmune Diseases
Autism
Dermatitis Herpetiformis

Wheat Allergy
Gluten Intolerance

The Gluten-Free Market and Consumer

Consumers
Market Size and Segments

Gluten-Free Ingredients

Gluten-Free Grains and Seeds

Flours vs. Starches
Maltodextrins
Corn (Maize)
Millet
Oats
Rice
Sorghum
Teff
Pseudocereals

Noncereal Ingredients

Inulin
Tubers
Legumes
Noncereal Proteins
Enzymes
Gums/Hydrocolloids

Fortification
Unobvious Sources of Gluten
Premixes

Gluten-Free Bakery Product Formulation and Processing

Formulation

Gluten-Free Cookies
Gluten-Free Cakes and Other Batter-Based Products
Gluten-Free Bread
Other Gluten-Free Baked Products

Processing

Gluten-Free Cookies and Batter-Based Products
Gluten-Free Bread

Gluten-Free Pasta and Snacks

Pasta
Traditional Gluten-Free Noodles
Snacks and Cereals

Pretzels
Breakfast Cereals

Gluten-Free Best Practices, Regulations, and Labeling

Gluten-Free Manufacturing

Supply Chain Considerations
Certification
Gluten Testing

Labeling
Regulations

U.S. Government Regulations
European Government Regulations
Canadian Government Regulations

Index

"...good advice on best practices for gluten-free manufacturing and sourcing of materials." "...a valuable resource for understanding the complex world of gluten-free baking."
—Food New Zealand

"...a 'must' for any interested in the latest gluten-free technology."
—The Midwest Book Review

Publish Date: 2014
Format: 8” × 10” softcover
ISBN: 978-1-891127-80-9
Pages: 96
Images: 9 color images; 3 black and white images
Publication Weight: 2 lbs