Gluten-free has become a popular catchword. For a small section of the population it is synonymous with a strict diet, whereas others regard it as a lifestyle trend. What is really behind it, and what challenges does baking without gluten present?

1. Digital Re-print January | February 2014
Challenges in producing
gluten-free baked goods
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2. F
&Feed millinG technoloGy
36 | January - February 2014
Grain
Challenges in producing
gluten-free baked goods
Figure 1: Effects of
different gluten-free
premixes on the
colour of the crumb
by Martina Mollenhauer and Lutz Popper,
Mühlenchemie GmbH & Co. KG, Ahrensburg, Germany
G
luten-free has become a popular
catchword. For a small section of
the population it is synonymous
with a strict diet, whereas others regard
it as a lifestyle trend. What is really
behind it, and what challenges does
baking without gluten present?
disease, but no antibodies can be detected in
the blood. Nor is there any damage to the
bowel mucosa. Relief can also be achieved
with a gluten-free diet. Many of the persons
affected tolerate small amounts of gluten
again after a few weeks and can gradually
determine their individual limit.
The literature describes a number of
disorders which make a gluten-free diet
desirable or essential, namely allergy, coeliac
disease and gluten sensitivity.
The market
Wheat allergy
Medically speaking, wheat allergy is
immune-mediated and can be detected by
means of antibodies in the blood. The body
usually reacts to the gliadins in the wheat
protein. In the Western world the incidence
is estimated to be 0.1-0.5 percent of the
population. In most cases a diet totally free
of gluten is unnecessary, since rye, barley and
oats are well tolerated.
Coeliac disease
Coeliac disease is also an immune-mediated disorder; the cause in this case is the
gluten proteins in the grain. The mucous
membrane of the bowel is damaged and the
uptake of nutrients impaired. In severe cases
the symptoms include constant diarrhoea
and nutrient deficiency resulting in weight
loss. The incidence of coeliac disease is estimated at 0.2 – 1 percent of the population.
However, as only 0.1 percent of the cases
are diagnosed, there is a very wide margin
of error. Under a strictly gluten-free regimen
the bowel mucosa can recover, and the
symptoms recede within a few weeks.
Gluten sensitivity
Gluten sensitivity is also fairly rare, affecting 2-3 percent of the population. Gluten
sensitivity was not defined as a medical
disorder until 2012. It is also termed noncoeliac gluten intolerance. The symptoms
are similar to those of the allergy and coeliac
ly by the FDA in the USA, ‘gluten free’
products have been defined as containing
a maximum of 20 mg/kg of gluten. This low
level necessitates complete separation of the
production lines and storage facilities from
those used for normal wheat products, or
requires specialist firms that use no wheat
products at all.
The challenge to the baking industry in
the production of gluten-free goods lies in
the fact that the most important functional
component, namely gluten, is missing. With
its ability to form a network, gluten is
responsible for the elasticity of the dough, its
water-binding capacity and many aspects of
the texture of the finished goods. While the
gliadins determine the viscosity and extensibility of the dough, the glutenins strengthen
the cell structure. In both yeast-raised and
The total number of consumers with
a medical indication for a gluten-free diet
is about 2-4 percent. If members of these
persons’ households and those who choose
gluten-free nutrition as a lifestyle are included, the potential for gluten-free products
increases to nearly 10% of the population.
In recent years, all manner of different
reports and publications have caused many
consumers to think a gluten-free diet is more
healthy in general. In his book
“Wheat Belly”, William Davis
Table 1: Premixes for gluten-free baked goods
goes as far as to claim that
Usage
the consumption of wheat is
Product
level
Description
harmful in all cases.
in %
Surveys have shown that
many consumers choose a
TopBake Rice
With seeds for rice bread
100
gluten-free diet as a means of
Bread
with a typical bread flavour
losing weight, and mistakenly
TopBake Rice
100
Allergen-free rice bread
describe the products as “low
Bread AF
carb”. Although there is much
With sour dough, for
discussion of the reasons for
TopBake Rice
100
allergen-free rice bread with
buying gluten-free products,
Bread QSD
a dark, aromatic crumb
we have found that only a
TopBake WA
0.02
Enzyme/fibre complex for a
small proportion of the buyers
Pure (Rice)*
-0.1
more succulent crumb
suffer from gluten intolerance
or have an affected relative
TopBake Fresh
0.005
Enzyme complex to prolong
60 (Rice)*
-0.02
the shelf-life
living with them. If we examine
the newly launched products
Hydrocolloid for dough
TopBake Rice
(NLPs) on the supermarket
5
stability and enhanced crumb
Concentrate
shelves we find that glutenstructure
free products constitute a
Versatile mixture for Madeira
TopSweet Cake
trend that continues to prom100
cake, shortcake biscuits,
Mix Rice
ise good growth rates.
doughnuts and wafers
Product development
In the EU, in the Codex
Alimentarius and more recent-
TopSweet Sponge
Cake Rice
100
For light sponge gateau
bases; simple to use
*(Rice) stands for the gluten-free version of these products

3. 37 | January - February 2014
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4. &Feed millinG technoloGy
38 | January - February 2014
Grain
not clear. The cereal itself is
certainly gluten-free, but in the
course of the production and
processing chain it quite often
becomes contaminated with
gluten. So oat products are
frequently not recognized as
gluten-free.
Bread and rolls
In the production of bread
and rolls it is possible to work
with either doughs or batters. In order to use standard
equipment we have specialFig. 2: Comparison of
ized in the use of doughs and
a gluten-free sponge
developed recipes based on
base (left) with a sponge
readily available rice flours and
containing gluten
starches.
The first challenge we faced
chemically raised goods, this interaction has was to seek functional ingredients that result
an important effect on leavening and the in a crumb structure similar to that of bread.
formation of the crumb; In gluten-free prod- Since the gluten network is lacking, various
ucts the effect must be achieved with other hydrocolloids and vegetable fibres were
ingredients, otherwise there is a risk that the tested in order to create a stable dough and
volume will be much smaller and that the enable the formation of a crumb structure.
As machinability is a further important
crumb will lose its elasticity and become dry
factor in industrial production, special considand rubbery.
The raw materials available as an alterna- eration was given to it in our development
tive to wheat, rye, barley and spelt flour are work.
The tests showed that HPMC (hydroxygluten-free cereals such as maize, rice, millet
or buckwheat and also the pseudo-cereals propylmethylcellulose, E 464) combined
amaranth and quinoa. Instead of the flours with vegetable fibres from grain, leguminous
themselves, the starches or suitable mixtures plants or psyllium achieves the necessary
of these are used. The status of oats is stability and water binding capacity. We
have presented this combination as TopBake
Rice Concentrate with an optimized mixture
ratio. Depending on the choice of raw
materials and the products to be baked,
approximately 5% is used in the starch and
gluten-free flour base.
Because of their high starch content and
the greater mobility of the water in such
systems, gluten-free bakery products tend
to become stale very quickly. The crumb
soon becomes dry and hard, and the bread
is no longer pleasant to eat. For sliced bread,
especially, and for pack sizes too large to be
consumed within one day, we recommend
using TopBake Fresh 60. This enzyme helps
to prevent staling and keeps the crumb
elastic. As with all other raw materials,
care is taken to ensure that the carriers are
gluten-free.
In addition to the anti-staling enzyme,
TopBake WA Pure can be used to optimize
bread and rolls and achieve a moister crumb.
This enzyme and fibre complex achieves
good water binding in the crumb and creates
a succulent mouth feel.
Both TopBake WA Pure and TopBake
Fresh 60 are used by companies that wish to
enhance their own formulations. Since the quality of gluten-free bakery products has improved
continuously in recent years, such “on top”
ingredients help to maintain competitiveness.
Ready-mixed flours
As we have already said: the upper limit
of 20 ppm gluten makes very considerable
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5. 39 | January - February 2014
demands on the production and storage of raw materials and
finished goods. The gluten-free cereals have to be stored and
processed separately. In the production chain, regular controls and
analyses of the intermediate products, ingredients, and of course
the end products, have to be carried out in order to guarantee the
absence of gluten. That is one of the reasons why the products are
expensive.
Various ready-mixed flours for rice bread are therefore available for reducing the risk of contamination as far as possible.
These products only require the addition of yeast, vegetable oil
and water. The product group facilitates handling, logistics, storage
and controls at bakeries.
That brings us to the next challenge: products based on rice
have a characteristic but rather bland taste which scarcely compares with that of wheat bread. A mixture for typical rice bread is
available under the name TopBake Rice Bread AF, AF standing for
allergen-free. In the choice of the raw materials, care was taken to
avoid all known allergens.
The colour of the crumb of bread made solely from rice is very
light; this is much appreciated in Asia, whereas Europeans tend to
regard it as non-typical. TopBake Rice Bread QSD was developed
in order to modify both the flavour and the colour profile. Use of
a gluten-free sour dough makes the crumb darker and enhances
the flavour (Figure 1).
To achieve a flavour more typical of wheat bread, a mixture
containing roasted seeds is available. TopBake Rice Bread has
excellent sensory properties, but because of the seeds it contains
some raw materials capable of causing allergies.
Pastry goods
Whereas bread and bread rolls are staple foods and therefore
take priority in the basket of goods purchased and in development
work, it should not be forgotten that the affected persons wish
to enjoy pastry goods too. In this case the absence of gluten is
less critical. In TopSweet Cake Mix Rice a raw material is available
with which numerous products such as Madeira cake, shortcake
biscuits, doughnuts or wafers can be made. When the ingredients
were selected, importance was attached to universal use. Since
the mixture already contains baking powder, emulsifiers, flavourings and sugar, no gluten-free raw materials have to be purchased
specially, a fact that simplifies the manufacturer’s raw material
logistics. Variations in the products can be achieved simply by
adding egg, milk, fat etc.
For light, beaten sponge gateau bases, a combination of rice
flour and corn starch was chosen as the basic raw material. This
results in a more pleasant, yellow colour than that of normal wheat
flour sponges (Figure 2). The texture is light and the crumb succulent, similar to that of wheat-based products. Only whole egg
and water have to be added.
All in all, it may be said that the choice and quality of gluten-free
products has improved considerably in recent years. This is due not
least to the wider range of ingredients and additives available which
have been developed specifically to solve the problems associated
with gluten-free products (Tab.1). In the baking industry, ready-mixed
flours offer manufacturers the certainty that the raw materials are
“gluten-free” by definition, and they thus reduce the complexity of the
supply chain and the cost of analyses. By doing so they open up an
interesting possibility of participating in this growing market segment.
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References:
Anon., 2013. Das BMBF-Leitprojekt Zöliakie. www.backzutatenverband.de/
index.php?article_id=58
Dar, YL, 2013. Advances and Ongoing Challenges in the Development of
Gluten-free Baked Goods. Cereal Foods World 58(6), 298-304
Elgeti, D, Jekle, M, Becker, T, 2012. Beeinflussung der Qualität von glutenfreien
Broten mit Pseudocerealien durch Amylase. 1. Frühjahrstagung des WIG,
Freising, 29.03.2012
Gaesser GA, Angadi, SS, 2012. Gluten-Free Diet: Imprudent Dietary Advice for
the general Population? Acad. Nutr. Diet. 112(9), 1330-1333
Dieterich, W, 2013. Wenn Weizen nicht vertragen wird. Mehlreport 22,
Verband deutscher Mühlen
w w w. a a r s e n . co m
F

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