Gluten-free breadWhen replacing wheat flour with gluten-free flour the sensory experience is often negatively impacted. Wheat gluten networks entrap gases produced by yeast, chemical leaveners and steam to produce desired baked goods with greater volume, light and airy crumb structure and soft eating quality. Once gluten is removed, product developers often struggle with a dry crumb lacking moisture and a graininess resulting from the detection of particulates.

To address these challenges, our Gum Gurus® conducted a sensory study to determine the effectiveness of hydrocolloids in gluten-free bread. Specific texture attributes evaluated for gluten-free products included firmness, cohesiveness of mass, moistness of mass and awareness of particulates.

Learn more about the impressive results of the study by downloading the Technically Speaking white paper "Effect of Hydrocolloid Systems in Gluten-Free Bread." Click here to download

Resources

Prototype formulations for gluten-free bread and sweet goods click here 

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