GLUTEN FREE BREAD
G.G.S.Ranasighe
Gluten?
 composite of gliadin and glutenin
 plays an important role in bread
making
 major determinant of the propertie...
Function of gluten
 main structure forming proteins in bread
 responsible for the elastic and extensible
properties of d...
Effects on health
 Coeliac disease
◦ caused by an unusual body defence
response to gluten
◦ a lifelong inflammatory disea...
 Wheat allergy
◦ allergic reaction to foods containing wheat
◦ a common food allergy in children
◦ may cause a life-threa...
Gluten-free diet
 excludes the protein gluten
 foods not allowed
◦ any bread, cereal or other food made with
wheat, rye,...
Gluten-free bread
 made with ground flours such
as almonds, rice, sorghum, corn, or
legumes such as beans
 Aimed mainly ...
 Generally do not resemble wheat
bread because these are,
◦ dense and heavy
◦ no definite crumb structure
◦ different in ...
Ingredients
 Starch
◦ 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 attributes
 Dough
◦ stickiness
◦ Extensibility
◦ Oven spring
 Baked bread
◦ Moisture content
◦ Volume
◦ Crust & ...
 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...
Thank you
Gluten free bread
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Gluten free bread

  1. 1. GLUTEN FREE BREAD G.G.S.Ranasighe
  2. 2. Gluten?  composite of gliadin and glutenin  plays an important role in bread making  major determinant of the properties of dough Glutenin molecules Gliadin moleculesCross links
  3. 3. Function of gluten  main 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
  4. 4. 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
  5. 5.  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
  6. 6. Gluten-free diet  excludes the protein gluten  foods 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
  7. 7. Gluten-free bread  made with ground flours such as almonds, rice, sorghum, corn, or legumes such as beans  Aimed mainly at Coeliac disease and wheat allergy patients
  8. 8.  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
  9. 9. Ingredients  Starch ◦ Potato ◦ Tapioca ◦ maize  Protein & fibre sources ◦ Rice protein ◦ milk protein
  10. 10.  Hydrocolloids ◦ Thickeners ◦ stabilizers  HPMC- hydroxypropylmethylcellulose  psyllium husk  guar gum  xanthan gum
  11. 11.  Enzymes ◦ Microbial transglutaminase ◦ Fungal alpha-amylase ◦ glucose oxidase ◦ lipase
  12. 12. Quality attributes  Dough ◦ stickiness ◦ Extensibility ◦ Oven spring  Baked bread ◦ Moisture content ◦ Volume ◦ Crust & crumb colour ◦ Crumb hardness (staling) ◦ Water activity
  13. 13.  Sensory qualities of the bread ◦ Flavour ◦ Aroma ◦ Texture ◦ Crust and crumb colour (appearance)
  14. 14. Problems..  Less technical feasibility  High cost  Unawareness of public  Short shelf life
  15. 15. 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
  16. 16. Thank you
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