From August 2011 newsletter
Improving the quality of gluten-free bread
New research is showing how the quality of gluten-free bread can be
improved by modifying dough production and processing.The eating
characteristics of bread rely heavily on the gluten network that
develops when wheat dough is processed, and this network is
dependent on the nature and composition of wheat proteins.
However, a significant number of people suffer from coeliac disease,
which is an intolerance to some of the proteins in wheat, and so there
have been many attempts to produce bread from an alternative
source.This can prove difficult as dough structure development
traditionally relies on the interaction between the process used and
properties of the flour.
Gentle process
Using a model system based on egg white proteins, gums and
stabilisers, processing conditions are being investigated that will allow
the protein-hydrocolloid combination to maintain an acceptable
bubble structure, and prevent the rapid bubble growth that can be a
problem with this type of product. A more gentle process may result
in a more acceptable and reproducible bread structure. In simple
terms, the dough is processed at a lower temperature for a longer
time: once the starch in the system starts to gelatinise, it can 'take
over' the maintenance of the bubble structure and the temperature
can be raised to achieve a final product having the desired crumb
and crust properties.
Contact: Charles Speirs
+44(0)1386 842284
charles.speirs@campdenbri.co.uk