What’s inside? – common ingredients used in gluten free foods and their function

  1. Dr.Schär Institute
  2. Dr. Schär Institute
  3. What’s inside? – common ingredients used in gluten free foods and their function

Ombretta Polenghi, Head of Corporate Research & Innovation, Dr. Schär

Gluten free flours do not contain glutenin and gliadin, the two gluten proteins found in wheat (with similar poteins found in rye and barley) that generate viscosity, elasticity, cohesivity and water retention in baked goods1. These proteins form a continuous network with starch, which entraps the carbon dioxide produced during fermentation and allows the dough to rise. The glutinous network also impacts on the water absorption capacity, moisture retention and elasticity of the final product2. The absence of gluten therefore poses a significant challenge for the sensory quality of gluten-free products, altering both flavour and texture. It is evident that no ingredient alone can replace the structural and sensory benefits of gluten, but a blend of several ingredients is required to optimise palatability3. This must be carefully balanced alongside nutritional profile and ingredient quality in order to produce foods that are both acceptable to the consumer and meet health-related requirements.

To help demystify the range of ingredients listed upon gluten free food labels, we present an ingredients label from Schär’s best-selling bread product – the Wholesome White Loaf, and explain the function of some of the more unfamiliar ingredients and how they contribute towards maximising the taste, texture and quality of this popular product.

Ingredients

Reference

  1. Nascimento AB, Fiates GMR et al. Availability, cost and nutritional composition of gluten-free products. Br J Food 2014; 116:1842-52.
  2. Badiu E, Aprodu I, Banu I. Trends in the development of gluten-free bakery products. Fascicle VI – Food Technol 2014; 38:21-36.
  3. Stantiall SE, Serventi L. Nutritional and sensory challenges of gluten-free bakery products: a review. International J Food Sci & Nutr 2017; 28:1-10
  4. Gobetti M, Rizzello CG et al. How sourdough may affect the functional features of leavened baked goods. Food Microbiol 2014; 37: 30-40