Dairy ingredients have long been used in the cereal-processing industry. They have mainly been added for their good functional properties, ease of production, and the nutritional fortification they provide to the final product. These ingredients also find applications in gluten-free products, where substitution of the structural protein complex of gluten is required in order to render the product suitable for consumption by people with celiac disease. An overview of the production of such dairy ingredients is provided here with their properties described, along with their applications and the problems encountered in the production of gluten-free bread.
Gluten-Free Cereal Products and Beverages p. 217-236