Improving the taste of gluten-free products

FOR health reasons, some consumers have to refrain from eating foods with gluten. Gluten, as defined by the Comprehensive Reviews in Food Science and Food Safety, are two water-insoluble wheat proteins: gliadins which are prolamin proteins that make dough viscous, and glutenins which are polymeric proteins that makes dough strong and elastic.

To meet demand for gluten-free (GF) products that are not only tasty and nutrition, food manufacturers turn to a variety of ingredients.

An article in Food Technology magazine published by the Institute of Food Technologists (IFT), notes the following:

• Grains, flours and starches: Rice flour, potato flour and teff form the primary structure of gluten-free goods, especially baked goods.

• Hydrocolloids and proteins: Gums, such as xanthan and cellulose, act as binders to hold the baked goods together. Proteins like egg, soy, dairy, or pulse are important in adding structure.

• Fibers: In addition to adding nutritional value, fibers can offer a great deal of texture refinement at the end of the formulation.

• Fats and emulsifiers: These help stabilize the product while also adding back mouthfeel.

• Enzymes and mold inhibitors: Act as anti-staling ingredients to improve shelf-life.

Gluten-free products today are said to be nutritious and tasty. Such ingredients as flax, quinoa, chia and buckwheat can also be used to improve nutrition.

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