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