Baking & Snack - June 2018 - 78


can do all that!


cold dough, or batter, viscosity during
mixing and proofing, as well as the right
texture, color and nutritional profile of the
final products," Ms. Zhou said.
Starches act as bulk flour replacements,
or the base of gluten-free breads, as well as
improve elasticity and manage moisture
for freezing and thawing stability. Mr. Syed
advised bakeries to incorporate starches
from multiple crops such as rice, tapioca,
potatoes, corn garbanzo, chia flaxseed and
fava - at least three - in a formulation.
"This will create a more robust and interesting texture," he explained.
Proteins are used in varying amounts,
depending on the formulation, but ultimately have a major impact on the finished product, Mr. Weilert noted. Eggs
are the most popular proteins used in

gluten-free breads. According to "GlutenFree Solutions Begin with Real Eggs" by
the American Egg Board, when egg protein strands are exposed to acid or heat,
they break apart and, as the structure
sets, they aggregate back together and entrap air for volume and moisture.
By maintaining the structure of the
bread through air entrapment, Caroline
Simon, customer application specialist, Dow Chemical, said eggs provide
the resistance needed during the slicing
stage. In addition to boosting the binding, emulsification, air cell development
and color in bread formulations, eggs are
important for flavor, along with vinegar,
sugar and salt, Mr. Syed said.
Plant-based proteins - TIC Gums
recommends pea protein - are also

The show of hands for gluten-free multiplies


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One in 133 Americans - about 1% of the population - have celiac
disease, and about 83% of them are undiagnosed or misdiagnosed,
stated Beyond Celiac. That means there is a greater number of
consumers who shouldn't be eating gluten. Additionally, gluten-free
products are now bought by more than just involuntary consumers.
Of the 1,000 US and Canadian consumers who recently purchased
gluten-free products in Ingredion Inc.'s report "Going Gluten-Free By
Choice," 46% did so for reasons other than gluten sensitivity or intolerance. Some of these intentions include inflammation reduction,
perceived weight loss, the search for more natural and fewer artificial
ingredients as well the preference to not eat grains.
DuPont Nutrition & Health's consumer survey released in February
emphasized that healthy living is the main driver of gluten-free
purchases, and consumers demand better quality and wider availability. "It's clear that consumers are looking for gluten-free bakery
products that match regular products in terms of taste, texture and
appearance," said Lena Hamann, strategic marketing manager for
the Europe, Middle East and Africa region, DuPont. "From a health
perspective, they are interested in claims such as reduced sugar and
high fiber and other ingredients that give a better nutritional profile."
Naturally, baked products overall are at the top of the gluten-free
shopping list. According to Ingredion's report, the most popular items
voluntary gluten-free consumers purchase are chips, crackers, pasta,
bread and cereal. Bread comes in third - 59% of the surveyed consumers shop for this item - with crackers and pasta leading the way.
Eighty percent of recent voluntary gluten-free consumers typically
look for the claim on products, especially pizza, crackers and tortillas.
As this free-from trend becomes a priority for bakers, it not only creates better availability and quality for voluntary consumers but also
for involuntary consumers who need these products the most.

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