Baking & Snack - June 2018 - 73
Texture & Taste
Gluten for Gums
While gums can substitute for gluten in bread, a variety of ingredients
come alongside them to create a favorable texture and taste.
by Karlee Renkoski
Dry, flat, crumbly, sticky, stale - terminology people
don't want to describe their bread. And these words were
commonly used by consumers who had grown accustomed to the inadequate textures and, therefore, had acclimated to the bad taste of gluten-free bread.
"An enjoyable eating experience is a balance of taste
and texture," said Chris Thomas, principal technical service technologist, Ingredion, Inc. "If a gluten-free bread
has a soft crumb but an off flavor, the eating experience
will not be optimal. If a gluten-free bread has a great flavor but is dry and crumbly, the eating experience will
not be very pleasurable."
Finding this balance is the ultimate challenge with
gluten-free products. However, according to the study
"Going Gluten-Free By Choice" from Ingredion,
roughly 20% of US consumers now consistently purchase gluten-free products voluntarily in addition to
the approximate 1% of US consumers diagnosed with
celiac disease. Insufficient mouthfeel associated with
many gluten-free breads is affecting a larger population
than in previous years.
The increasing focus on gluten-free over the past 10
years has not only improved products' quality, but it has
also raised consumer expectations. "Consumers who
previously were forgiving of a poor texture or flavor just
to have a bread they can eat are now much more discerning," Mr. Thomas said. "They want great flavor and
texture at an affordable cost."
Creating the same soft, chewy deliciousness of traditional breads in the absence of gluten isn't easy. In fact,
it requires more time, ingredients and process sensitivity. "Gluten is an amazing combination of proteins that
provide the proper balance of elasticity and extensibility,
which in turn defines the characteristics of traditional
bread," said Jesse Weilert, vice-president, technical services, Canyon Bakehouse, Johnstown, CO. "No other
single ingredient in nature can function as it does, which
makes the art of recreating the texture and taste a balancing act utilizing numerous other ingredients."
Among the list of ingredients, gums are at the forefront. These hydrocolloids act as water-control agents to
provide stabilization, moisture, elasticity and staling protection, all of which are essential for a tasty experience.
The most commonly used
gums in gluten-free bread
have a gas entrapment
capability to enhance
Michelle - stock.adobe.com
Each particular gluten-free application determines the
type and amount of gum that should be used. "Glutenfree bread needs to have the gas entrapment capability
www.bakingandsnack.com / June 2018 Baking & Snack 73