Gluten is a protein that usually found in making of bread dough and cookies dough. Tt's cannot existed if there is an absent of water and a mixing process. the problem of gluten is ones cannot digest this protein therefore researcher tried to find a solution by making non gluten products such as non gluten cookies.

1. Group B4:
SITI HUMAIRAH BINTI MOHAMAD
SITI NADZIRAH BINTI MD SUPAR
CHONG TIAN LEONG
NG CHUN YUAN
MOHD HAFIZ

2. It is a small, flat, baked treat,
usually containing flour, eggs,
sugar, and butter as the base
ingredients.
• United Kingdom = cookies
• USA = crackers
• New Zealand = biscuits
• Malaysia = BISKUT

3. Misconception around gluten-free
• It’s becoming a health food fad instead of a
pressing needs.
• There’s only apprx 1% of whole world
population that are celiac disease and need to
have a gluten free diet.
• It’s a marketing scheme for industry to capture
market share

4. Gluten free IS NOT healthier, did not contribute less
calories compared to their counterpart of gluten made
products.
• Most people are alleged to have “non-celiac gluten
sensitivity” are actually have functional gastrointestinal
disorders which they are sensitive to FODMAP
(fermentable, oligo-,di-,monosaccharides and polyols)
• which poorly digested carbohydrates passed to large
intestine and fermented by intestinal bacteria causing
bloating and other gastrointestinal uncomfort.

5. • It’s a disease of immune system
attack its own host.
• Protein in wheat/rye/barley contains
33-MER that cannot be digested.
• Thus in celiac disease patient, their
immune system produce T-cells to
respond to 33-MER which in turn
attack villi in the intestine causing
allergic reaction in digestive system.

6. • It is a protein made up of glutenin
& gliadin.
• Usually found in wheat, rye, barley.
• Form only when mixing with water
to from gluten strand.
• The gluten strands become stronger and more developed,
the more the dough is mixed.
• Responsible for the extensibility & elasticity of the dough =
perceived chewiness of biscuit.

7. The original functionality of gluten
in cookies
• Give cookies that crumbling texture when eaten in the
mouth.
• Binding of moisture and materials to give flavour and the
moist mouthfeel.
• Extensibility and elasticity that allow it to be extruded and
maintain a round shape to be cooled and baked.
• But we don’t need the strength of dough so much
because we need cookies to spread during production,
and crumbly while eaten.

8. Effects of gluten on cookies
production
• During the mixing of batters and dough, flour proteins are
hydrated (surrounded with water) forming gluten strands.
• The gluten forms thousands of small, balloon-like pockets
that trap the gases produced during leavening(fermented).
• These gluten strands are highly elastic and allow the batter
to stretch under expansion of gases.
• However, if too much gluten develops, the dough or batter
becomes rigid and tough.

9. Factors
affecting
Gluten
Development
• Extent of mixing (too much mixing lead to undesirable
texture)
• Type of flour (wheat flour, rye flour, barley flour)
• Amount of water (no water means no gluten)
• Presence of fats (hinders gluten development by creating a
coating around the proteins)
• Other such as pH, salt, temperature…

10. Processing of Making
Cookies

11. Dough
FermentationMaking Dough

12. Shaping of
cookies Baking

13. Gluten-free cookies!!!
• FDA has suggested a product is
gluten free if the ingredients used
has < 20 ppm gluten in the product.
• There’s not much different in the
processing steps involved.
• However, the formulations of
gluten-free cookies have to be
modified to remove gluten.
• The flour used should not contain
any of the components of gluten.

14. Different between gluten free
gluten products
• Flavour, wheat flour have a consistent
flavour profile while gluten free products
flavour very dependent on the substitute
flour used.
• Texture, gluten-free cookies may not have
the same rise as wheat flour, and also
some might taste gritty.
• Visual, not rising too much, less browning.

15. Substitutes for gluten-flour
(Gluten free)
• Flours from beans/nuts/legumes and some of the ancient
grains like amaranth/millet/quinoa/sorghum/teff. (NOTE:
now the modern grains are genetically modified)
• Some of these flours do not generate the same texture and
often have different flavour profile.
• Use of gum/or mixture of gums (xanthan gum/guar gum) to
compensate the gluten.

16. Can use rice flour, can be made
for wide ranges of sizes for
different usage.
• Corn flour can also be used.
• Coconut flour, high in fiber, low in
carbohydrates and high in
protein, also good water
absorption that can keep baked
goods moist

19. Challenging of
making
non-gluten
cookies
• Having the correct texture-flavour profile.
• Some even have their own distinct flavour
profile. Corn/soy/potato/pea
• Required other binding agent (eggs,
xanthan gum,etc) in the batter to replace
gluten as a binding agent
• Without gluten, it will be soft and the batter is more liquid-like, thus
extruding machine have to be modified to suit this need. Might
need mould instead of straight away pump it out in conveyer belt.

20. Due to low amount of gluten will be a contamination, the
whole facility have to dedicate to make gluten-free product.
• Also due to insufficient protein content (<6%), normal gluten
flour have up to 10%. Thus we need more flour to give more
protein and hence resulted in gritty product.
• Some of the gums is expensive such as xanthan gum, locust
bean gum, etc.

21. 1. Add gums to improve the spread of the cookies.
2. Add eggs as a binder to bind moisture.
3. Add flavorings such as honey, chocolate chips to
mask the strong flavor of some gluten-free flour.
4. Add butter or margarine to make the cookies
crispy.
5. Brushing doughs and batters with a beaten egg
or any kind of milk before putting into the oven
to get browned look.
6. Add spent tea leaves to increase the nutritional
value, fibers and enhancing the flavor. =P
Improvement That
Can Be Made