Gluten-free breads

Gluten is an essential structure-building protein, contributing to the appearance, crumb structure, and consumer acceptability of many baked products. Therefore, the biggest challenge for food scientists and bakers in the area of gluten-free products is probably the production of high-quality gluten-free bread. Market research showed that the majority of breads currently on the market are of very poor quality. In wheat bread, gluten has such a wide range of functions that it is not possible to replace wheat flour with one single ingredient. Good-quality gluten-free bread can only be produced if a range of flours and polymeric substances, which mimic the viscoelastic properties of gluten, are included in the gluten-free formulation. It is recommended to use a range of gluten-free flours rather than just one flour to achieve products with good sensory and textural properties. The addition of a certain percentage of starch to a gluten-free formulation does certainly improve the overall quality of the gluten-free bread. Naturally gluten-free starches such as that from rice, potatoes, or tapioca, rather than wheat starch, should be used for this purpose. Hydrocolloids are an essential ingredient for gluten-free bread production, since they are able to mimic the viscoelastic properties of gluten to a certain extent. Research performed so far suggests that xanthan gum and HPMC are the most suitable hydrocolloids for gluten-free bread formulations. Protein-based ingredients are also essential in the improvement of gluten-free bread, and the most promising are probably the dairy-based ingredients. It is essential that only low lactose dairy ingredients be used. One of the most important ingredients in any gluten-free formulation is water, and therefore it is essential to optimize the water level for every formulation to achieve optimal results.