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GLUTEN FREE BREAD
G.G.S.Ranasighe
Gluten?composite of gliadin and gluteninplays an important role in bread
makingmajor determinant of the properties of
dough
Glutenin molecules
Gliadin moleculesCross links
Function of glutenmain structure forming proteins in bread
responsible for the elastic and extensible properties of dough
encapsulates air, starch granules and
other filler materials (bran)
produce a light, aerated baked product by retaining carbon dioxide
Effects on health
Coeliac disease
◦caused by an unusual body defence response to gluten
◦a lifelong inflammatory disease
◦causes severe damage to the gut
◦ leads to poor absorption of nutrients
Wheat allergy
◦allergic reaction to foods containing wheat
◦a common food allergy in children
◦may cause a life-threatening reaction called anaphylaxis for some people
◦not a life-long disorder
Gluten-free dietexcludes the protein glutenfoods not allowed
◦any bread, cereal or other food made with wheat, rye, barley, oat flour etc. or ingredients and by-products made from those grains
◦ processed foods that contain wheat or gluten derivatives and
◦medications that use gluten
Gluten-free breadmade with ground flours such
as almonds, rice, sorghum, corn, or legumes such as beans
Aimed mainly at Coeliac disease and wheat allergy patients
Generally do not resemble wheat bread because these are,
◦dense and heavy◦no definite crumb structure◦different in crumb colour
and aroma
Special ingredients are added
Rice bread
IngredientsStarch
◦Potato◦Tapioca◦maize
Protein & fibre sources◦Rice protein◦milk protein
Hydrocolloids
◦Thickeners◦stabilizers
HPMC- hydroxypropylmethylcellulose psyllium husk guar gum xanthan gum
Enzymes
◦Microbial transglutaminase◦Fungal alpha-amylase◦glucose oxidase◦ lipase
Quality attributesDough
◦stickiness◦Extensibility◦Oven spring
Baked bread◦Moisture content◦Volume◦Crust & crumb colour◦Crumb hardness (staling)◦Water activity
Sensory qualities of the bread
◦Flavour◦Aroma◦Texture◦Crust and crumb colour (appearance)
Problems..Less technical feasibility
High cost
Unawareness of public
Short shelf life
Solutions
Facilitating research on gluten-free bread
Providing subsidies for researchers
Educating public on adverse health effects of gluten
Following better processing and packaging methods
Thank you
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