Gluten-Free Foods
- Grade Level: Junior High (7-9)-Adult
- Subjects: Food Technology
- Produced By: VEA Group Pty Ltd
- Year: 2000
- Country: Australia
- Language: English
- Running Time: 20m
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Have you ever wondered how the bread in your sandwich gets its wonderfully soft, springy texture? It's not the yeast - although that helps. Nor is it the starch, the fat or the sugar, although they all have a part to play. In fact, it's a unique protein called gluten. Paul Smith, from FG Roberts Foods, has been developing gluten-free bread flour for almost ten years. With the help of Paul and a few of those people he works closely with, the program examines the following: the characteristics and properties of gluten, the causes and symptoms of coeliac disease, the effect of bread ingredients on gluten and the challenge of producing and marketing gluten-free products.