How Texture Analysis is progressing the development of even better gluten-free products

The global demand for gluten-free products is expanding and continues to be a significant technological challenge for the bakery industries. One of the principle challenges is producing gluten-free baked goods and pasta with similar textural quality to the gluten-loaded counterparts.

The market demand of gluten-free (GF) baked goods and pasta is expanding. Despite the health halo associated with GF food category, commercially available GF cereal-based foods are often characterised by lower nutritional quality than their gluten-containing counterparts, having lower dietary fibre, protein and resistant starch (RS) contents, along with enhanced starch digestion rates and extents.