Gluten-free breads: a response to a technological challenge

Grosmaire Lidwine, Lin Lan, Maraval Isabelle. 2021. Gluten-free breads: a response to a technological challenge. In : Progress in flavour research 2021. Proceedings of the 16th Weurman Flavour Research Symposium. Guichard Elisabeth (ed.), Le Quéré Jean-Luc (ed.). INRAE, CSGA. Dijon : INRAE-CSGA, 327-330. ISBN 978-2-7592-3622-0 Weurman Flavour Research Symposium. 16, Dijon, France, 4 Mai 2021/6 Mai 2021.

Résumé : The market of gluten-free foods has exploded in recent years and this growth can be essentially put down to an increasing incidence in celiac disease (about 1% in the world), or other allergic reactions to gluten consumption. The replacement of gluten presents a major technological challenge, as it is a very important component in relation to the overall quality and structure of baked products and this is particularly the case for bread. To date, few studies are published on gluten-free breads, which reflects the difficulty of the technological challenge and explain that most of gluten-free products on the market are poor quality and taste. Hence, the gluten-free sector needs to lose the image of being “better than nothing”, and offers a range of products that choice, taste and quality are improved to satisfy the growing demand. For this purpose, three gluten-free formulation and two baking processes have been defined. These formulations contain a mixture of starches and flours (rice, corn, cassava, potato and chestnut) combined with hydrocolloid and dairy ingredients to produce a gluten-free bread of similar quality than wheat bread. The aim of this work was to assess the effect of these formulations and baking processes on texture and sensory properties of GF breads. Physical properties were carried out on GF breads, textural and sensory analyses were also achieved on crust and crumb. Results showed that formulation and process play a key role on bread textural and sensory evaluation. Increasing amount of starch improved both crust and crumb properties. The crust texture was essentially affected by the baking process and the crumb sensory and textural attributes was more depending on the formulation.

Auteurs et affiliations

• Grosmaire Lidwine, UM1 (FRA)
• Lin Lan
• Maraval Isabelle, CIRAD-PERSYST-UMR Qualisud (FRA)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/602374/)

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