1. Reformulation for healthier baked products
Nicole Maher
Senior Bakery Scientist

2. Overview Introduction Gluten free background Technical challenges
Nutritional composition
Alternative approaches

3. Campden BRI Provide support to food and drink industry
Membership based
Based in Gloucestershire, UK
Provide practical scientific, technical, legislative and information support to food, drink and allied industries.
Work closely with industry to ensure the work we do is relevant to industry

4. Introduction
Poor diet linked to increased risks of obesity, diabetes and CVD
Baked products in particular targeted – high in fat and sugar
Huge increase in followers of gluten or wheat free diet
Many people follow gluten free as they believe it is a healthy diet!

5. Why gluten-free ? Gluten is found in wheat, barley and rye
Triggers an immune reaction in some people – coeliac disease
Damages the lining of the small intestine, limits absorption of other nutrients
Coeliac disease affects about 1% of the population
The gluten-free “lifestyle” sector is significant
Coeliac disease is an autoimmune disease
Whilst a gluten or wheat free diet is essential for those suffering from coeliac disease or wheat allergy a large proportion of consumers of the products are lifestylers who consume products on the basis of a perceived but scientifically unproven belief that gluten and wheat free products are a generally healthier choice or will aid weight management

6. Gluten-free is big
Driven by awareness, diagnosis and general interest in healthy eating
Market forecasted to grow from £184m to £561 – 2017
2,628 new gluten-free product launches in the UK between 2006 and 2010!
Over past 6 months 22% of people bought or ate gluten free products
Estimated 16% of UK follow gluten free diet (Mintel)

7. What is special about wheat?
Gluten proteins (dough structure, anti-staling)
Surface active proteins (bubbles)
Enzymes (yeast activation, softening, emulsification)
Arabino-xylans (water binding)
Lipids (emulsifiers)
Starch

8. Bread product quality attributes
Loaf volume
Crumb structure
Texture
Crust colour and texture
Shelf life

9. Technical Challenges Challenges Possible solutions Structure
Hydrocolloids (e.g. Xanthan, cellulose gum
Wheat / starch alternatives
Blends of starches / flours
Rapid staling / firming
Fat / sugar or reheating

10. Nutritional Composition of GF Breads
Table 1 : GF bread VS white bread
GF bread (100g)
White bread (100g)
Calories
272
241
Fat
6.1
2.5
Saturated fat
0.4
1.0
Protein
2.4
9.9
Carbohydrate 47
43.4
Of which sugars
3.9
1.7
Fibre
9.3
2.7
Salt
0.9

11. Functionality of fat Moisture Aeration and stability Emulsifier
Structural
Reduces staling rate
Improves perceived crumb softness

12. Replacing gluten and improving functionality
Hydrocolloid
Effect on Gluten-free bread
Guar gum
Even cell size distribution in crumb
Retarded staling
Locust bean gum
Increased volume
Hydroxy propyl methyl cellulose
Improved gas retention
(surface active)
Pectin
Increased crumb porosity
Xanthan gum
Good crumb structure
Decreased crumb porosity
Decreased volume
Increased crumb firmness

13. Alternative solutions - Gluten free cereals
Eragrostis tef
Teff
Panicoideae
zea mays
Maize
Sorghum bicolor
Sorghum
Pennisetum
glaucum
Proso Millet
Avena sativa L.
Oats
Fagopyrum
esculentum
Buckwheat
Amaranthus
cruentus
Amaranth
Oryzoidae
Rice
Eleusin coracana
Finger millet
Chenopodium quinoa
Quinoa
Pseudocereals

14. Nutritional Quality of GF grains
Protein content [%]
And most of them contain high level of protein, dietary fibre, antioxidant and minerals such as Iron and Calcium
Hager, A.-S., A. Wolter, et al. (2012). "Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours." Journal of Cereal Science 56(2):

15. Gluten free: novel approaches

16. Take home message… Poor diet may lead to health problems
Gluten free diet becoming popular
Lots of technical issues with GF
Nutritional content needs to be improved
Understanding ingredient functionality is key!
Alternative cereals offer another solution

17. Thank you for listening
Any questions….