The main types of ingredients that formulators turn to include: • Grains, Flours and Starches: Rice flour, potato flour and teff form the primary structure of gluten-free goods, especially baked goods.
• Hydrocolloids and Proteins: Gums, such as xanthan and cellulose, act as binders to hold the baked goods together. Proteins like egg, soy, dairy, or pulse are important in adding structure.
• Fibers: In addition to adding nutritional value, fibers can offer a great deal of texture refinement at the end of the formulation.• Fats and Emulsifiers: These help stabilize the product while also adding back mouthfeel.
• Enzymes and Mold Inhibitors: Act as anti-staling ingredients to improve shelf-life.
While a lot of products still rely on tapioca starch, potato starch and rice flour which have less fiber, protein or nutrients, more manufacturers are now using more nutritious ingredients such as flax, quinoa, chia and buckwheat.
Read the article in Food Technology hereWatch a Food Facts video on gluten here
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