Dr. Jayne Bock will discuss some of the challenges for producers of gluten-free products and introduce some analytical solutions that can help improve product consistency and quality.

1. Optimizing Product
Development and Production
of Gluten-free Baked Goods
March 26, 2019
March 29, 2019 CHOPIN Technologies

2. Dr. Jayne Bock
Jayne Bock is Technical Director at Wheat
Marketing Center in Portland, Oregon, and
previously was an adjunct professor at the
University of Guelph.
B.S Kansas State, Feed Science and Management
M.S. Kansas State. Food Science
Ph.D. University of Wisconsin-Madison, Food
Science
Her expertise is in grain and flour quality, gluten
structure-function, and the influence of bran on
product structure and quality in whole grain
products.
March 29, 20192

3. Instruments used today
on gluten-free
applications
March 29, 20193

4. Solutions especially suited for frozen dough
applications
March 29, 20194

5. RheoF4 - Predicting behavior during the fermentation process
March 29, 20195

6. RheoF4 measures dough development
during fermentation

7. RheoF4 determines production and
retention of carbon dioxide

8. Mixolab 2 - Evaluation of mixing and baking behaviors
March 29, 20198

9. Mixolab2 – what does it do?
• Recording mixer, with the ability to apply a heating and cooling
cycle on a 75g dough sample
• Evaluates 6 dough quality criteria:
• water absorption
• effects of mixing (development and stability)
• gluten strength
• maximum viscosity
• amylase activity
• Starch retrogradation
March 29, 20199

10. Standard Mixolab results
Gluten Starch

11. Standard Mixolab results
Mixing Gluten+ Viscosity Amylase Retrogradation
Absorption

12. How can our solutions help
you on gluten free
applications?
March 29, 201912

13. Baking trials and analytical instruments
work hand-in-hand
• Baking trials :
• Are Expensive
• Need expert test bakers
• Are Time consuming
• Give operator dependent results
March 29, 201913

14. Baking trials and analytical instruments
work hand-in-hand
• Our solutions help reducing the number of baking trials
• Focusing on challenging formulations, not testing expected good and bad
ones
• Our solutions help having an objective and accurate (operator
independent) result.
• What happens if test baker is absent (sick for example)?
• What happens when test baker retires?
March 29, 201914

15. Gluten-free market
• Gluten-free, once thought a fad, is now a strong
trend, expected to grow by 10%/year from 2017 to
2025.
• More and more people are eating gluten-free as part
of a healthy lifestyle, not just due to dietary
restrictions.
March 29, 2019
Year 2010 2015 2017 2020
Market
(billion $)
3.5 5
(+43%/2010)
6.6
(+32%/2011)
7.59

16. Gluten-free and free-from market
• Gluten-free and free-from food retail sales in the United States
from 2006 to 2020 (in billion U.S. dollars)
March 29, 201916

17. Some key ingredients used in GF products
“New" raw
materials
Hydrocolloids
Very
hydrated
dough
Flavor,
texture and
shelf life
Rice, corn, buckwheat, quinoa
and other non-gluten
containing flours are the base
of the formulations.
Optimum water level is critical
for gluten-free products
quality, in most of the cases
gluten-free dough are much
more hydrated that
conventional dough leading to
a complete change in its
rheology. Particularly the
baking phase is critical and
must be particularly well
mastered.
Different gums
(carragenan, CMC,
HPMC…) and some
external protein sources
(soybean, egg…) are used
to replace the gluten
functionalities : increase
absorption of water and
then volume
All gluten-free products
aim to reach the standards
corresponding to the
quality of the conventional
gluten-containing product.

18. Mixolab 2 - Evaluation of mixing and baking behaviors
March 29, 201918

19. List of applications with Mixolab2
• Select the best alternative raw materials
• rice, corn, sorghum, soy, amaranth, potato, buckwheat, quinoa, millet, teff, fonio
• Control consistency/regularity of raw materials quality
• Adapt formula depending on the varying quality of raw materials
• Determine optimum water level and effects on mixing and baking properties (starch gelatinization,
gel stability and setback.)
• Select the right ingredients to replace gluten functionalities (for example, hydrocolloids or external
protein sources) and evaluate their impact on dough mixing and baking properties.
• Analyze the effects of strengthening enzymes such as transglutaminases (TG) and glucose oxydase
(GOx).
• Analyze rheological properties of gluten-free mixes.
• Check consistency/regularity of gluten-free mixes.
March 29, 201919

20. Analysis of raw materials
March 29, 201920

21. Different raw materials  different
rheological behaviors
• Rice, Corn, Sorghum, Soy,
Amaranth, Potato, Buckwheat,
Quinoa, Millet, Teff, Fonio…
• All can be analyzed with
Mixolab!
• No modification on the
instrument required
• No additional accessories
needed
March 29, 201921

22. Different raw materials  different
rheological behaviors
"The Mixolab profiles of gluten free
ingredients give an information of
their rheological behavior.
This is very important in creating of
new products, because we can
predict some of their properties.
Also, this method is not time
consuming, so producer obtain
useful and fast data."
March 29, 201922

23. Determination of
optimum water
absorption
March 29, 201923

24. Rice, corn and buckwheat at 65% water
absorption
• Optimum water level is very
important for GF dough
• GF doughs are typically very
hydrated products
• Optimum water absorption vary
widely based on the type of raw
materials
29 mars 2019
The Mixolab Handbook, Chapter 9, gluten free cereals an flours and the Mixolab
9 Rosell, C. M., 2012, AACC publishing
Mixolab plots obtaines with rice, corn and
buckwheat flours using 65% water absorption

25. Rice dough – impact of hydration
• Rheological properties of GF rice
dough vary widely based on the
amount of water added
• Water level greatly impacts the
mixing behavior and
heating/cooling (gelatinization, gel
stability and setback)
29 mars 2019
The Mixolab Handbook, Chapter 9, gluten free cereals an flours and the Mixolab 9 Rosell, C.
M., 2012, AACC publishing
Mixolab analysis of rice dough behavior during mixing, heating
and cooling at various water addition levels.

26. Buckwheat dough – impact of hydration
29 mars 2019
The Mixolab Handbook, Chapter 9, gluten free cereals an flours and the Mixolab 9
Rosell, C. M., 2012, AACC publishing
Effect of water absorption (%) on buckwheat dough consistency
during a mixing-heating-cooling cycle determines by the Mixolab
devices (data from Krupa et al 2008)

27. Effects of hydrocolloids
on dough rheology
March 29, 201927

28. Effects of hydrocolloids on buckwheat
dough
• To improve the quality of GF
breads, structuring agents are
commonly used
• Effects of xanthan gum, CMC,
carrageenan or HPMC on dough
rheology can be assessed with
Mixolab
• HPMC and carrageenan increase
dough consistency and give higher
stability to the dough
29 mars 2019
The Mixolab Handbook, Chapter 9, gluten free cereals an flours and the
Mixolab 9 Rosell, C. M., 2012, AACC publishing
Effect of hydrocolloids on the buckwheat dough
consistency during a mixing-heating-cooling cycle
determined by the Mixolab. HPMC 2% w/w flour basis, k-
carragenan 0.5% w/w flour basis, xanthan gum 1% w/w
flour basis (data from Krupa et al 2008)

29. Effects of HPMC on rice dough
• HPMC behaves as a good gluten substitute
in a rice bread formula (due to its gas-
retention capacity) and as a crumb-
structuring agent.
• Upon addition of HPMC, the consistency
and rheological properties of rice dough
resemble to those of wheat dough.
• HPMC is a hydrocolloid with a two-step
gelation process, the first one at 30°C and
the second one at 75°C producing then a
stable gel.
• The amount of hydrocolloid has a
significant effect on the rheological profile
of GF dough.
29 mars 2019
The Mixolab Handbook, Chapter 9, gluten free cereals an flours and the Mixolab 9
Rosell, C. M., 2012, AACC publishing
Effect of hydroxymethylcellulose addition on the mixing and
heating behavior of rice flour determiend by the mixolab
(data from Marco and Rosell 2008)

30. Effects of enzymes on
dough rheology
March 29, 201930

31. Effects of soybean protein (SP) and
transglutaminase (TG) on rice dough
• Protein have been used in gluten-free
bread for increasing the nutritional
value and for improving dough
properties
• The presence of 13% SP in rice-flour-
protein blends induced a significant
increase in dough consistency
• The addition of TG did not change
dough consistency at the beginning
but enhanced consistency during
heating similar to the trend observed
with 13% SP
29 mars 2019
The Mixolab Handbook, Chapter 9, gluten free cereals an flours and the Mixolab 9 Rosell, C. M., 2012, AACC publishing
Effect of soybean protein (SP) or transglutaminase (TG) addition
on the mixing and heating behavior of rice flour dough.
Percentages w/w refer to the level of flour replaced; water
absorption was 95%(data from Marco and Rosell 2008)

32. Effects of transglutaminase (TG) and
glucose oxidase (GOx) on buckwheat dough
• To reinforce or create a network in
a GF matrix, strengthening
enzymes such as TG and GOx are
used
• Various studies have shown that
the Mixolab is able to measure the
effects of enzymes on rheological
behavior of GF dough
29 mars 2019
The Mixolab Handbook, Chapter 9, gluten free cereals an flours and the Mixolab 9
Rosell, C. M., 2012, AACC publishing
Effect of various processing aids –a-amulase (AM), glucode oxydase
(GO) and transglutaminase TG) on buckwheat dough. AM 15U
Fungamyl/100g, flour basis, GO 0.01% gluzyme 10000 (w/w fb); TG
0.05% (w/w fb) (data from Krupa et al 2008)

33. Analysis of GF mixes
March 29, 201933

34. Analysis of commercial GF mixes
• Challenge:
Control consistency of a very wide variety of GF mixes
• Strategy:
Use Mixolab
Design a specific "gluten free mix" protocol that could be used
• Goal:
Have a QC tool to ensure the regularity and conformance of GF
mixes
March 29, 201934

35. Mixolab protocol for the analysis of
commercial GF mixes
35
Gluten free mix
protocol
Dough weight 90 g
Hydration 70% (b14)
Mixing speed 150 rpm
Water tank temperature 30 °C
Temperature 1st step 30 °C
Duration 1st step 8 min
Temperature 2nd step 90 °C
1st temperature gradient 4 °C/min
Duration 2nd step 7 min
2nd temperature gradient - 4 °C /min
Temperature 3rd step 50 °C
Duration 3rd step 5 min
Total analysis time 45 min

36. Composition of GF bread mixes
• When looking at
the composition
of bread mixes,
various
ingredients (and
probably
proportion)
were noticeable
within each
formulation.
36
Ingredient Bread 1 Bread 2 Bread 3 Bread 4
Buckwheat flour X X X
Whole rice flour X X X
Rice flour X X
Potato flour X
Tapioca flour X
Tapioca starch X
Corn flour
Corn starch X X
Chick pea flour X
Lupine proteins X
Fibers X
Thickener X X X X

37. Analysis of GF bread mixes
March 29, 201937
0
10
20
30
40
50
60
70
80
90
100
0
0.5
1
1.5
2
2.5
0 10 20 30 40
Torque(Nm)
Time (min)
Bread 1 Bread 2 Bread 3 Bread 4 TB
Temperature(°C)
Broad range of maximum
consistency and peak torque
• Bread mixes showed
various Mixolab profiles
during both mixing and
heating
• Bread 3 mix showed the
highest maximum torque
(Cmax) at 30°C and peak
torque, while bread 2
and 4 exhibited the
lowest ones.
• Bread mixes displayed
close final torques

38. Selection and Evaluation
of Rice Flours for
Gluten-free cookies

39. Objectives
• Evaluate the impact of rice origin on cookies quality
• Determine the rheological properties of different rice flours
using Mixolab
• Identify correlations between the characteristics of finished
products and Mixolab results.
March 29, 201939

40. 6 commercial rice flours
March 29, 201940
Sample M.C (%) Photos of flour packings
Rice 1
(Farine de riz gluant
"Tang Frères")
11.97
Rice 2
(Farine de riz "Tang
Frères")
12.14
Rice 3
(Farine de riz demi-
complète "ma vie
sans gluten«)
11.95
Sample M.C (%) Photos of flour packings
Rice 4
(Farine de riz
complète
"Primeal")
12.10
Rice 5
(Farine de riz
"Celnat")
10.41
Rice 6
(Farine de riz
"Sala Cereali")
13.14

41. A specific protocol
• 90g of dough
• 70% (b14) hydration
• Mixing at 150rpm
March 29, 201941
Rice protocol
Dough weight 90 g
Hydration 70% (b14)
Mixing speed 150 rpm
Water tank temperature 30 °C
Temperature 1st step 30 °C
Duration 1st step 8 min
Temperature 2nd step 90 °C
1st temperature gradient 4 °C/min
Duration 2nd step 7 min
2nd temperature gradient - 4 °C /min
Temperature 3rd step 50 °C
Duration 3rd step 5 min
Total analysis time 45 min

42. Cookie baking tests
• Laminated dough, sugar crust pastry, at constant hydration
• Cutting: pieces of 6 cm in diameter
• Baking: on perforated plate using ventilated oven
• Finished products: physical properties (thickness, weight) and
sensory tests (texture and taste)
March 29, 201942
Sugar crust pastry dough Cookie textureCookie pieces

43. Cookie baking tests
Differences in color formation and texture between formulations.
-Rice 6 cookies : lowest total score, darkest color, color formation
starts from the edge and spread toward the center.
-Rice 1 and 2 cookies : lightest color formation while
-Rice 3, 4 and 5: medium color appearance, associated with high
total score
Rice 1 Rice 2 Rice 3
Rice 4 Rice 5 Rice 6
Pictures of cookies made of rice flours.
Sample Rice 1 Rice 2 Rice 3 Rice 4 Rice 5 Rice 6
Total score
(maximum 300) 255 285 280 280 290 245

44. Cookie physical properties
-Rice 1 cookies : lowest weight
-Rice 2, 3 and 4 cookies : high, similar weight
-Rice 5 and 6 cookies : medium, similar weight
9.50
11.20
11.30
11.60
10.20
10.00
0 2 4 6 8 10 12 14
Rice 1
Rice 2
Rice 3
Rice 4
Rice 5
Rice 6
Weight (g)
Cookies physical properties differed between formulations.
-Rice 1 cookies : darkest color formation, thinner compared to
the other ones
-Rice 2, 3 and 4 cookies : high thickness values, showed almost
similar thickness.
4.80
6.20
6.10
6.30
5.50
6.40
0 2 4 6
Rice 1
Rice 2
Rice 3
Rice 4
Rice 5
Rice 6
Thickness (mm)

45. Mixolab profiles
Rice flours displayed various Mixolab
profiles
-Rice 1 (glutinous rice) : high cold
consistency, lowest consistency during
heating
-Rice 3 and 4 : high ash content,
relatively close consistency whatever
the mix stage
-Rice 2 and 5 : relatively close
consistency whatever the mix stage
-Rice 6 : lowest cold consistency and
relatively high consistency during
heating
0
10
20
30
40
50
60
70
80
90
100
0
0.5
1
1.5
2
2.5
3
3.5
0 10 20 30 40
Torque(Nm)
Time (min)
Rice 1 Rice 2 Rice 3 Rice 4 Rice 5 Rice 6 Temperature
Temperature(°C)
Cmax
C2
C3
C4
C5
Stability

46. R² = 0.9314
5
7
9
11
13
15
1 2 3 4
Weight(g)
C5 (Nm)
R² = 0.8878
8
9
10
11
12
0 2 4 6 8 10
Weight(g)
Stability (min)
Technological tests vs rheological tests
• Cookie weight is highly correlated with Mixolab data

47. Technological tests vs rheological tests
• Cookie thickness is highly correlated with Mixolab data
R² = 0.6895
4
5
6
0 1 2 3 4
Thickness(mm)
C4 (Nm)
R² = 0.6076
4
5
6
7
0 1 2 3 4 5 5 6 7 8 9 10
Thickness(mm)
DT (min)

48. Conclusions
• Cookies made from rice flour showed differences in color and
physical properties depending on the origin of flours
• Mixolab has proven effective in distinguishing the rheological
properties of different rice flours
• Characteristics of the finished products were highly correlated with
Mixolab data.
• Mixolab is suitable for evaluating rice flours used in gluten-free
products. It allows manufacturers to:
• choose their raw materials and ensure their regularity
• improve or modify existing formulas
• develop new products adapted to the needs of consumers

49. RheoF4 - Predicting behavior during the fermentation process
March 29, 201949

50. List of RheoF4 applications
• Select ingredients (for example, hydrocolloids) giving the best volume during
fermentation
• Determine most appropriate quantity of ingredient to use
• Check regularity of ingredient performance (from different batches)
• Select most appropriate ingredient (from different suppliers)
• Determine optimum process properties (for example, mixing time and speed)
resulting in the best volume for final products (test done directly on dough from
the process line /industrial mixers)
• Measure impact of water level on proofing properties
• Evaluate impact of ingredients on dough proofing performance
• Measure proofing performance of gluten-free mixes
March 29, 201950

51. Optimization of baking
performance
March 29, 201951

52. Optimization of baking performance
• Rheofermentometer was used
to optimize baking performance
of a corn-based complete
gluten-free formula.
• Yellow-semolina-flour >> yellow-
maize-flour
• Particle size effects
29 mars 201952
De la Hera E., Talegon M., Caballero P., Gomez M.,
influence of maize flour particle size on gluten-free
breadmaking, 2013, J Sci Food Agric; 93: 924-932

53. Optimization of GF bread
volume
March 29, 201953

54. Influence of mixing on quality of gluten free
bread
• Samples:
• Short grain rice flour (11.5% moisture, 6.9% protein, 0.65% ash granulation less than
150 μm)
• Bread Baking:
• Rice Flour, water (110% and 80%), sunflower oil (6%), sucrose (5%), salt (2%), yeast (3%)
and HPMC (4%). Mixing 8 minutes, proofing 40 min at 30°C and 90%HR. Baking in
electric oven 40 min at 190°C.
• Mixer
• Kitchen aid professional mixer (KPM5), either equipped with flat beater (K45B) or wire
whip (K5AWWC)
• RheoF4
• CHOPIN protocol modified as per temperature (30°C) and no weights were used to
stress the dough.
March 29, 201954

55. RheoF4 to optimize GF bread volume
• Rheofermentometer was used
to optimize the mixing stage of a
rice-based complete gluten-free
formula
•  Shorter mixing, better
volume!!!
4.06 cm3/g
2.72 cm3/g
3.29 cm3/g
Gomez M., Talegon P., De la Hera E., 2013, influence of mixing on quality of
gluten-free bread, Journal of food quality, 36:139-145
2mn mixing
8mn mixing
4mn mixing

56. Mixolab and RheoF4 can help in…
• Selecting the best raw materials (rice, corn, etc.)
• Controlling the consistency of raw material
• For example: rice flour varies just as much as wheat flour
• Selecting the right ingredients to replace gluten
functionalities
• Controlling the regularity of GF mixes
• Determining the optimum water level/absorption
• Finding the recipe with the best expected shelf life
• Adapting formula depending on the quality of raw
material
March 29, 2019

57. Working on gluten-free applications
• They already use CHOPIN Technologies’ solutions.
• Ingredion (USA, Germany, Singapore)
• Delavau Food Partners (USA)
• IATA (Spain)
• University College Cork (Ireland)
• And more!
March 29, 2019

58. Conclusion
March 29, 2019

59. In a nutshell
• Control of raw materials (more diversity = higher risk of
inconsistency)
• Help in selecting and dosing the right ingredients and additives
• Anticipate and adapt changes in processing properties (water
absorption, mixing, etc.)
• Reduce number of baking tests
• Speed up NPD process
March 29, 2019

60. Want more information?
Interested in a trial?
Contact us at gvericel@chopin.fr
March 29, 201960

61. Our solutions for the baking industry
Frozen
dough
Whole grain Gluten-free Salt
reduction
Sugar
reduction
Clean label
Mixolab2 YES YES YES YES YES YES
RheoF4 YES YES YES YES YES YES
Alveolab YES NO NO YES YES YES
March 29, 201961

62. www.chopin.fr
Questions?