allows it to keep its shape and remain elastic in the baking process", says Dipl-Ing. Jrgen Bez, scientist at IVV. Gluten-free bakery products dry out more quickly, crumble more easily and have a shorter shelf-life. Pasta without gluten overcooks more quickly, and is sticky and less elastic. "As a result, finding ingredients to compensate for gluten's positive properties is a challenge", says Bez. The process begins as early as the selection of raw materials: quinoa, for instance, often produces a bitter taste. Nevertheless, researchers have been successful in finding ingredients such as plant proteins, which lend pasta and bakery products the same structuring effect as the protein gluten. Hydrocolloids like xanthan gum, HPMC and dextran have all been examined carefully, as well as seeds taken from cereals and pseudocereals like amaranth, quinoa and buckwheat. In addition, scientists analyzed protein isolates taken from potatoes and pulses like lupins, broad beans and peas, as well as investigating the interaction of a variety of recipe ingredients during the production process, and the ways in which this affected texture, sensory properties and aroma profile. A whole range of recipes were tested; for example, researchers combined proteins with soluble fibers like xanthan gum and HPMC or with insoluble citrus fibers.
It's the combination that counts
"Adding the hydrocolloid xanthan gum succeeds in giving dough a particular elasticity, though here the end result is heavily dependent on the concentration, the proportion of water, the type of flour and the other ingredients. Getting the right combination is crucial", summarizes Bez. "As a rule, hydrocolloids alone are not enough to offset the lack of gluten, and proteins need to be added to recipes." Thanks to a special production technique, scientists are able to extract a protein isolate containing viscoelastic properties from the seeds of lupins and broad beans. This was another technique develoPage: 1 2 3 Related medicine news :1
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