A survey of the management of the gluten-free diet and the use of gluten-free yeast breads
1989
Ylimaki, G. | Hawrysh, Z.J. | Hardin, R.T. | Thomson, A.B.R.
A survey of celiacs and hospital dietary personnel in Edmonton and surrounding communities was conducted to understand better the needs of individuals following a gluten-free diet. In particular, the use of gluten-free yeast breads was examined. One hundred and twenty-two (61%) members of the Edmonton Celiac Association and 15 (75%) of the hospital dietary departments responded to questionnaires. The gluten-free diet presented a number of challenges for individuals following the diet. These challenges included making appropriate food choices when eating out, the limited variety of gluten-free products available, and the time for planning and preparation of gluten-free meals. Commercially prepared gluten-free breads were used most frequently by celiacs and hospital dietary departments and were more popular than dry mixes or bread made from recipes. Only two brands of commercially prepared breads were readily available and being purchased by the majority of consumers. Respondents reported that the available gluten-free breads were crumbly, dry and had poor flavour. Toasting was required to improve the texture and flavour. Rice flour, potato flour and corn starch were used most frequently by respondents in cooking and baking. This study identified a need for a quality gluten-free yeast bread which more closely resembles wheat flour yeast bread than currently available products.
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