W


hilst a growing number of consumers have chosen to embrace a gluten-free diet as a conscious


lifestyle choice, for those suffering from gluten intolerance there literally is no other treatment than to stick to a strictly gluten-free diet. However, with recent headlines focusing on the dangers of ultra processed foods (UPFs) anyone adhering to a gluten-free diet - whether for health reasons or simply as a lifestyle choice - may be wondering how gluten-free bakery squares up with the latest advice. Now that dietary staples like supermarket loaves are considered to be some of the worst UPFs, where does that leave gluten-free bakery, which often contains numerous additives in order to achieve the ‘real bread’ look and taste?


Gluten-free bakery consumers are being faced with increasingly limited choices. On the one hand, they have to contend with products that sometimes lack the sensory qualities they’ve come to know and love. On the other, there are concerns about the sometimes artificial and highly processed nature of gluten-free bakery.


With the UK market for gluten-free products standing at approximately £835 million per year according to the charity Coeliac UK1, it’s no small issue. Even if trends change and consumers of gluten-free bakery move away from the sector, coeliac is a lifelong condition, so people diagnosed will always remain an important customer base.


Issues with sensory qualities Perhaps part of the problem lies in the traditional approach taken by gluten-free bakery producers to try to mimic their gluten containing counterparts using alternative ingredients. Whilst there are some excellent products out there, it’s no secret that there is an issue with some gluten-free products tasting like cardboard, or having a structure that easily disintegrates. Since gluten plays such a crucial role in providing structure and elasticity to baked goods, without it products are prone to a dense, crumbly, or dry texture. It’s something the industry is constantly striving to improve upon. Similarly, alternative ingredients such as


bakeryproduction.co.uk


rice flour can produce bland or gritty flavours that do not appeal to customers. Whilst alternative flours sourced from natural origins such as corn, rice and potato all present viable, gluten-free options, it seems that additives are needed in order to try and overcome some of the sensory and structural issues. The lack of gluten and differences in flavour of alternative flours make it quite challenging to replicate the sensory properties of non-gluten-free products in any other way.


Wheat without the gluten However contrary to popular belief, there needn’t be a conflict between wheat-based bakery and going gluten-free. Bakery ingredients have been developed by KRÖNER-STÄRKE using native and organic wheat starches grown onsite,


they can be lower in fibre, protein and other nutrients.2 The refined starches like rice, potato or tapioca starch, which they are often based on, are also known to have a high glycaemic index, which causes rapid spikes in blood sugar. Believing these products to be inherently healthier than standard wheat-based bakery, may lead to overconsumption in some cases. Exchanging wheat alternatives for organic, gluten-free wheat starches can provide food processors with a cost-effective solution that is nutritionally suitable for a gluten-free diet. However, when it comes to preserving shelf life, avoiding additives remains a challenge.


Fresh-keeping without the additives Extensive research and development into this area has led KRÖNER-STÄRKE to develop a cold swelling pre-gelatinised starch based on wheat. By enabling greater water binding and absorption, the starch aids dough hydration significantly and so improving the fresh keeping qualities of baked goods are enhanced. Similar results have been achieved using pre-gelatinised rice or corn flour, which have proved particularly effective for cakes and baked pastry cases, in instances where processors are seeking alternative raw


which have had the gluten content washed out using untreated spring water. These are offering food processors the opportunity to closely match the baking properties, texture, and flavour of mainstream products. Bread and other bakery items have been manufactured using these starches which replicate, to a high standard, their traditional equivalents. Even croissants and other puff pastry products, which need to be light, have been successfully created by incorporating gluten-free wheat starches. Avoiding the use of artificial additives, Gluten-free wheat starch can also be used to aid texture control, helping the dough to remain light throughout processing. Since gluten-free wheat starch also contributes to stabilisation by acting as a thickening agent, using carefully controlled parameters, dough performance can also be improved without the need to resort to additives.


The nutritional balance of gluten-free bakery Even where additives can be avoided, concerns about the nutritional value of gluten-free bakery products are also important to consider, since


materials because of declaration challenges. These are particularly suitable for consumers needing to stick to a completely wheat-free diet, irrespective of gluten.


gluten-free bakery market is now well established and has moved beyond niche sector status. Products which were once the preserve of specialist health food shops can now be found in dedicated sections within most major supermarkets across the country. And yet, despite its growing popularity, the gluten-free bakery market still faces several challenges. In response to a growing consumer base of mindful eaters, building on the latest developments in wheat-based ingredient technology, manufacturers are creating products which appeal to a wider audience. These developments are enabling clean label gluten- free bakery production without the need for artificial ingredients, or excessive raw material costs for producers. The final food products are offering consumers the option of adhering to a gluten-free diet whilst still enjoying bakery that maintains appealing sensory qualities, nutritional values and shelf life.


Kennedy’s Bakery Production August/September 2024 23


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28