Home arrow Publications arrow Nyam News October 1& 2, 2007 - Gluten Intolerance
Details for Nyam News October 1& 2, 2007 - Gluten Intolerance
PropertyValue
NameNyam News October 1& 2, 2007 - Gluten Intolerance
Description

Gluten is probably one of the most ubiquitous proteins in food manufacturing and production. It may be found in cereals, baked products, wines and some condiments.The formation of gluten from milled products of wheat during dough formation makes wheat an irreplaceable raw material in the production of many food items, the most important of which is in baking. When dough made with wheat flour is kneaded, gluten forms, which contributes to the viscosity and ability of the mixture to extend,stretch, or rise (swell), once a leavening agent is present.

FilenameNyam NewsOct1-207.pdf
Filetypepdf (Mime Type: application/pdf)

Image Gallery

This website is certified by Health On the Net Foundation. Click to verify. This site complies with the HONcode standard for trustworthy health information:
verify here.

Caribbean Food & Nutrition Institute
Jamaica Centre

University of the West Indies Campus Mona, P. O. Box 140, Kingston 7, Jamaica
Tel: 1 (876) 927-1540-1; 1 (876) 927-1927 Fax: 1 (876) 927-2657  E-mail: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it

Caribbean Food & Nutrition Institute
Trinidad Centre

University of the West Indies Campus St. Augustine, Trinidad & Tobago
Tel: 1 (868) 645-2917;1 (868) 663-1544 Fax:1 (868) 663-1544  E-mail: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
© Pan American Health Organization. All rights reserved.