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Recreating Texture when Gluten is Removed

Monday, March 2 2:10 PM - 2:45 PM
Innovative Products

The role of gluten in baked goods provides structure, strength and elasticity to a dough or batter.  In the finished product gluten attributes to the set and overall structure.  Gluten is composed of the proteins glutenin and gliadin, the combination of these proteins contribute to dough elasticity, stretchiness and springiness; all important characteristics of viscoelasticity.  This presentation will provide a general outline of gluten functionality in baked goods from the gluten development stage of kneading to the structure set of baking.  We will also touch upon what happens to the system once gluten is removed.  How does the gluten free baker build back texture, elasticity, and trap CO2 bubbles to provide the correct structure and rise of a gluten free product.   What other challenges arise once gluten is removed from a system?  What potential steps or stabilizing options can be implemented to increase the shelf stability of a gluten free product?

Participants will take away an understanding of:

  • How the gluten free baker can build back texture, elasticity, and trap CO2 bubbles to provide the correct structure and rise.
  • What potential steps or stabilizing options can be implemented to increase the shelf stability of a gluten free product.
  • What the effects of food additives such as gums, starches and emulsifiers are upon drying and staling in a gluten free baked good.

Presenter
Janae Kuc, Gum Technology a Business Unit of Penford Products
 

American Society of Baking
7809 N Chestnut Avenue
Kansas City, MO 64119

Tel: 1.800.713.0462 | Fax: 1.888.315.2612 | info@asbe.org
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