Baking & Snack - June 2020 - 60

GLUTEN FREE

Left: Bakers need a
different approach when
formulating gluten-free
sweet goods like muffins
than gluten-free bread
as the gluten has a different impact.
Cargill

Right: Replacing gluten
in sweet goods can be
easier with products like
angel food cake which
relies heavily on eggs for
their structure and rise.
©asife - stock.adobe.com

Cargill's sunflower, canola and soy lecithin contribute to a
fine crumb structure as well as shelf life.
For gritty texture and flavor challenges common with
gluten-free formulating, Ms. Strand said ADM focuses
on ingredients that not only offer functionality but also
provide a neutral flavor and color such as specific tapioca starches, sorghum flours, navy bean flours and xanthan gum.
When working with cakes, Ms. Leibovich recommended bakers pay attention to water content, as too
much can lead to a more brittle, crumbly texture with a
shorter, less chewy bite.
Almond flour, in conjunction with egg whites, also
provides bakers with a gluten-free replacement for
wheat flour. Blue Diamond Almond Flour's powder-like
consistency lends itself to the delicate structure of cakes.
The absorption difference between almond and wheat
flour requires more almond flour be used in gluten-free
formulations. Egg whites act as a necessary binder.

Relying on indulgence
Sweet goods' secret weapon in gluten-free formulating
is in the other structure-building - and flavor building
- ingredients they depend on. Fat, sugar, eggs and even
dairy ingredients all contribute not only to taste but also
the texture and bite whether it's a crunchy cookie or a
delicate cake.
"We have a little bit of a leg up from an eating quality perspective because these products are super high in
sugar, fat and egg systems; there's a lot of functionality
there," Ms. Hite said.
Ashley Amodeo, food scientist at Dawn Foods, explained how eggs in particular could bridge any gaps
that may occur when reformulating for gluten-free.

60 Baking & Snack June 2020 / www.bakingbusiness.com

"On the sweet side, we use eggs in many formulas
and finished goods. Crème cakes use a lot of egg, which
can make up for some of the functionality lost from
removing gluten," she said. "Some of the other ingredients in sweet goods are advantageous and give you a
little more leeway."
That's not just limited to functionality; it also applies
to flavor. The sweetness associated with these applications can make up for any off-flavors that may come
with a gluten-free reformulation.
"Product developers have an opportunity to lean on
potent, familiar flavors like citrus and vanilla to help
mask the off-putting or unexpected taste that can occur
with certain gluten-free ingredients," Ms. Strand said.
Chocolate and cocoa are powerful tastes that mask
any unwanted sensory characteristics in a finished
product.
Inclusions and toppings, Ms. Yin also pointed out, can
also contribute to the perception of a finished product.
"Bakers can overcome issues of comparison with traditional sweet goods by focusing on creating a product
that provides increased indulgence via excellent taste
and attractive color," she said. "This can be further improved through the use of high-quality inclusions and
toppings, which can elevate the eating experience and
enjoyment for consumers."
When consumers reach for a cookie or cake, they
want to indulge, and that expectation doesn't fade just
because the product is gluten-free. While sweet goods
get an assist from other ingredients and their indulgent
flavor profiles, bakers need to do their homework and
understand what gluten-replacing ingredients can bring
to the formulation. Then they can build a secret formula
that delivers indulgent experience consumers crave.

*


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Baking & Snack - June 2020

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