Texture analysis in research: Gluten-free products

Since the days when rice flour and tapioca were the go-to gluten-free substitutes for wheat flour and other gluten-containing grains, gluten-free formulations have come a long way. However, consumers' expectations for gluten-free product development are becoming increasingly complex. This means that gluten-free product formulators and marketers must recognise that consumers care about more than just gluten; they care about nutrition, flavour, and the assurance that the product is gluten-free.

While people with coeliac disease and gluten sensitivity had few or no gluten-free options in consumer packaged products 20–30 years ago—and only limited options 10 years ago—gluten-free solutions are now available in practically every segment of the market. However, the two areas where there is still some attention needed are quality—does the product taste good and have a good texture. Gluten-free products are improving, but some are still just a highly starchy imitation of something that used to include fibre, protein, and substance. Consumers are increasingly starting to realise that if formulators don't match up the nutritional attributes of the original ingredients, it can have negative health consequences. Technology, novel ingredients, and active consumer interaction are the keys to success.

There are a number of recent research publications dealing with these issues that use the Texture Analyser as a tool to assess the effects on texture:

Bread

Rapeseed protein as a novel ingredient of gluten-free bread

Effect of whey protein and mixed flours on the quality parameters of gluten-free breads

Cookies and Cakes

Gluten-free bakery products: Cookies made from different Vicia faba bean varieties

Sustainable and regional gastronomy: cassava leaves as a potential ingredient for gluten-free biscuits

Formulation of a Gluten-free Cookie with Prebiotics and an Edible Cover Enriched with Probiotics

Babassu Mesocarp Flour: A Nutritive Brazilian By-product for Gluten-free Muffins

Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties

Influence of almond and coconut flours on Ketogenic, Gluten-Free cupcakes

Snacks

Gluten-free product innovation without use of any food additives

Analysis of microstructure and texture of gluten and lactose-free cereal bars, produced with different hydrocolloids and drying temperatures and no-added sugar

Pasta

Physicochemical, Sensory, and Cooking Qualities of Gluten-free Pasta Enriched with Indonesian Edible Red Seaweed (Kappaphycus Alvarezii)

Optimization of Gluten-Free Pasta Formulation Enriched with Pulse Protein Isolates

Evaluation of Amaranth Flour Processing for Noodle Making

A new gluten-free product: Brown rice bulgur, and its some physical and chemical properties

Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa (Chenopodium quinoa) Varieties

Through the production of gluten free bakery products, stakeholders of the food industry are striving to serve the needs of coeliac patients as widely as possible with a continuously increasing product range ensuring the right nutrient intake without compromise on textural quality.

Texture Analysis is a mandatory stage in the Research and Development of ingredient-substituted bakery products, when texture can be altered by the addition of different quantities of ingredients, and must be measured after each iteration of ingredient or process modifications.

To read more, request our article Applying Texture Analysis to Gluten-Free Products.

There is a Texture Analysis test for virtually any physical property. Contact Stable Micro Systems today to learn more about our full range of solutions.

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For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

The TA.XTplusC texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

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