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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