Baking & Snack - December 2022 - 54

TEXTURE
GETTING SPECIFIC
F
Addressing the textures of gluten-free baked
goods largely depends on the application itself.
by Donna Berry
Food texture is not something most consumers think about unless
it's off, like when a cracker isn't crisp or a loaf of bread is too dense.
When it comes to baked goods, deviations from traditional recipes,
such as the absence of gluten in sandwich bread can ruin the texture.
When it comes to going gluten-free, Daniel Marciani, bakery research
manager, Glanbia Nutritionals, suggested that bakers " set aside
the familiar toolbox of ingredients and pull a new one out of the shed. "
When CuliNEX, a food product development consultancy, is
helping a client company improve the texture of a gluten-free baked
good, its go-to tools include eggs. But if a vegan claim is being made,
this is not an option.
" Eggs and egg whites provide significant functionality in glutenfree
baking, " said Kristen Sparkman, culinologist, CuliNEX. " They
provide structure to help with a light and airy texture. They help to
retain moisture and provide binding. "
Before attempting to improve texture, bakers have to be clear
about any label claims they are trying to achieve, such as vegan or
allergen-free, as those claims will eliminate some conventional formulating
tools. The former rules out use of dairy and eggs, and the
latter excludes soy and nut flours. Distribution demands and shelf
life requirements must also be considered.
Ms. Sparkman suggested that the mix and bake processes be carefully
examined. Try adding water during different mix stages, as well
as separately hydrating the functional ingredients before adding
them to the batter or dough.
" Working with adjustments in each process step in scale-up can
help optimize functional ingredients, " Ms. Sparkman said. " Our best
efforts to replicate baked goods on the bench always come down to
understanding the equipment and working nimbly in scale-up. "
Toolbox of ingredients
Formulating gluten-free baked goods requires several solutions, especially
when troubleshooting to improve a characteristic like texture.
" Replacing gluten is rarely a one-ingredient answer; rather it is a
combination of ingredients complementing each other to provide the
necessary solution, " said Aaron Reed, senior food technologist, Cargill.
Suppliers will often work with bakers to develop a gluten-free mix
Gluten-free crackers often feature a blend of gluten-free flours such as quinoa,
sorghum, chickpea, brown rice, millet or buckwheat to achieve the same
crunch as conventional crackers.
©Iuliia Metkalova-stock.adobe.com
54 Baking & Snack December 2022 / www.bakingbusiness.com
http://www.bakingbusiness.com

Baking & Snack - December 2022

Table of Contents for the Digital Edition of Baking & Snack - December 2022

Baking & Snack - December 2022 - Intro
Baking & Snack - December 2022 - 1
Baking & Snack - December 2022 - 2
Baking & Snack - December 2022 - 3
Baking & Snack - December 2022 - 4
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