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Coeliac disease and gluten-free foods
date:May 17, 2012
sed in optimised formula development. Synergistic gum blends can help develop texture and provide structure to gluten-free baked goods. Gums have helped retain moisture and slow starch retrogradation thus increasing shelf life. Most importantly these combinations of ingredients must not only replace functional quality but also improve mouth feel and eating quality. Through practice and experience a gluten-free technology and expertise is slowly evolving.


Many of the gluten-free products on the

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