Baking & Snack - June 2018 - 80
TEXTURE & TASTE
The numerous ingredients combined to
replace gluten cause the development
process to be one of trial and error.
highly functional ingredients and can
be coupled with hydrocolloids to enhance texture and add nutritional qualities. Ingredion has noticed that bread
has a crispier surface crust and less
dense cell structure when plant-based
proteins are used.
The numerous ingredients combined
to replace gluten cause the development
process to be one of trial and error. "Too
much gum yields gummy mouthfeel,
short texture and low volume, irregular
cell structure, collapsed structure, and
large air pockets," Mr. Syed said. "Too
little gum will yield a crumbly, dry and irregular bread with a short shelf life."
It might also take multiple tries to get
the right taste, even after a bakery has
managed the texture. Because glutenfree products don't have a wheat taste
and require additional starches, protein
and fibers easily lead to an off-taste, according to Ms. Simon.
Without gluten, finding the precise blend of ingredients for
bread dough is challenging.
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"The good news is that there are ingredient suppliers who are happy to
help bakers overcome these challenges,"
Mr. Thomas noted. "If a gluten-free
flour is functioning well in a bread but
is contributing to an undesirable flavor, we can provide guidance on other
starches and gluten-free flours that
can provide the same functionality
and have less flavor impact like tapioca
flours and potato flours."
Once the ingredients have been chosen and the right recipe has been created,
production precision and process conditions are key. "Never forget to optimize
water absorption; control process parameters like temperature, mixing time and
speed, and proofing conditions; and use
high quality ingredients," Ms. Simon said.
Without gluten, it takes an ingredient
system approach to obtain optimal bread
textures and taste. However, the ideal
hydrocolloid quantity and counterpart
ingredients take bakeries one step closer
to closing the gap between the quality of
gluten-free and traditional breads.