Gluten-free bread

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The functionality of wheat flour in bread depends on both the protein and starch components of the wheat. During mixing and dough development, wheat protein develops a gluten network which is responsible for maintaining dough structure during proving and the early stages of baking.

As the temperature rises during the latter stages of baking, the gluten denatures and starch gelatinisation occurs. This is primarily responsible for the final structure and texture of baked bread.With gluten free bread systems, ingredients have to be identified which can contribute the functionality of both the gluten and the wheat starch to the bread system.

• Hydrocolloids provide the visco-elastic and gas-retaining properties found in wheat flour dough
• Starches or flours gelatinise during baking to provide a structure and texture to bread.
• Functional proteins such as egg albumin which contribute to stabilising the structure.

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Bakery product development

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Wheat authenticity and classification

Match variety to end-use suitability and provide routine variety checks.

Milling and grain processing

Grain processing facilities suitable for wheat and other cereals.

Wheat and flour analysis and testing

Wheat and flour analysis and testing.

Development and evaluation of new analytical methods

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Wheat and flour research and development

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Gluten–free bread

Functionality of wheat, mixing and dough development and baking expertise.

Baking for a healthy diet

Applied research, product development and consultancy.