Gluten-free Product Development: Replacing Wheat
July 16; 8:30–10 a.m.
It is estimated that approximately 1 in 133 consumers in the United States suffer from celiac disease, which is triggered by the consumption of gluten found in wheat, barley, and rye. However, only 5–10% of these consumers are diagnosed; the remaining individuals go undiagnosed or do not show clinical symptoms of the disease. It is estimated that up to 25% of consumers in the U.S. now purchase gluten-free products, making gluten-free one of the fasting growing food segments today.
Formulating gluten-free brings some textural challenges to bakery manufacturers. Common issues in gluten-free bakery product development are reduced volume, lack of an even cell structure, and a dry, crumbly, grainy texture. Native flours/starches, modified cook-up and pre-gelatinized starches, and gums are some of the ingredients used in gluten-free bakery formulations.
This presentation will provide an overview of celiac disease and non-celiac sensitivity, regulations, and detection methods that are available for food industry to utilize to ensure compliance with gluten-free labeling claims. In addition, the speakers will discuss formulating gluten-free products using specialty flours, native functional and modified starches. Finally, the session will highlight the use of pulse ingredients, which are non-GMO, gluten free, vegetarian, and natural food solutions which are good source of protein, dietary fiber, vitamins, and minerals. Pulse ingredients such as flour, semolina, protein, starch and fiber products are functional ingredients which can be used as base formulas in gluten free formulations.