Baking&Snack - September 2013 - 78
GLUTEN-FREE FORMULATING
Dr. Atwell continued, “Batterbased items will need some added
functionality to substitute for gluten.
The big problems are with bread. It’s
a learn-as-you-go situation.”
“The more you understand gluten, the more you can strategize to
replace it,” Mr. Casper said. “It gets
down to rheology and, specifically,
how to create a strain-hardening
material that replaces gluten.”
Cookies, crackers and other
sheeted items will be easier to convert to gluten-free than breads,
advised Dilek Uzunalioglu, PhD,
senior associate, bakery and snack
team leader, global applications,
Ingredion, Inc., Westchester, IL.
“Cakes are much the same,” she
said. “For gluten-free bread, you will
need a different system to achieve
the final rheology that’s important to
bread. But we approach each application differently.”
Replacing mixing functions
Just as gluten plays diverse roles in
different products, it does so at various stages of production, too. “From
a formulation standpoint, there is no
single solution for replacing gluten,”
explained Bryan Scherer, director of
R&D, Penford Food Ingredient Co.,
Centennial, CO. “Gluten has different functions in raw products such
as bread dough versus the finished
baked product.” This requires understanding how to combine different ingredients such as starch, gums,
proteins and gluten-free flours to
compensate for functionality ordinarily supplied by gluten.
Initial results can be products
with very different handling characteristics and equipment requirements than the full-gluten version,
Mr. Scherer observed. “For example,
gluten-free bread dough may not
look or handle anything like regular
bread dough and can require alternative mixing, depositing and forming equipment,” he noted.
Taking the gluten-free route generally starts with replacing wheat
flour. “But you have to work with
the whole formula,” Dr. Mehta said.
“Starch is the next key. Then come
the gums to add structure, and fiber
allows fine-tuning of the texture,
along with humectancy. Together,
Why add extra gluten anyway?
See us at IBIE
booth #11437
For more information, see Page 213
78
/ Baking & Snack / September 2013
OK, wheat flour contains gluten, so why would bakers need to add
more? Vital wheat gluten, an ingredient purified from wetted wheat
flour, is common in many conventional bread and bun formulations.
“Gluten does the heavy lifting, explained Joe Carmosino, technical
”
director, Manildra Group USA, Shawnee Mission, KS. “When making
high-fiber, multigrain, whole wheat or similar bread types, you have
to use extra gluten. These grain and fiber ingredients are dead weight
additions because they don’t contribute to the structure of the dough
or crumb. Also, many of these ingredients are flinty in nature and
”
can cut the dough’s protein network, reducing the finished product’s
volume and eating quality.
With buns, it’s the end use that figures into the decision to add
vital wheat gluten. “You need gluten because the bun has to be able
to hold the hamburger or hot dog and all the fixings without falling
apart, Mr. Carmosino noted. “Gluten helps maintain crumb strength
”
in these baked products.
”
Pizza crust often calls for extra gluten for the same reason. “You
want a certain toughness to the crust so it can stand up to the cheese
and toppings, he said.
”
http://sp.ingredion.us/wonder
Baking&Snack - September 2013
Table of Contents for the Digital Edition of Baking&Snack - September 2013
Baking&Snack - September 2013
Table of Contents
Table of Contents
Editorial - Burning Down the House
Newsfront - Hostess to invest $70 million more in bakeries
Drake’s cakes return to the market
BBU to close Pennsylvania bakery
Snacking fuels Kellogg’s hunger for growth
Flowers secure in snack cake business
People/In Memoriam
Special Report - ACE Incubator
Construction Report - Expanding for Greater Flexibility
Striving for LEED Gold
Operations - Hearthside
What is co-manufacturing?
Gaining access to decision makers
Striving for ‘Best in Class’
Making strategic investments
Fast and Flexible
Scaling up new products
Q&A - Construction Management
Bread - No Pain, No Gain
Company values resonate with consumers
Flowers Foods sees growth, new markets from Hostess
BBU anticipates intense competition to continue
Formulation - Great Gluten-Free Expectations
Why add extra gluten anyway?
FDA makes it official
Frying Oils - Fry with Stability
Next up: high-oleic, high-stearic sunflower
Good news for palm
Ingredient App - Serve and Protect
Instead of One Good Egg
R&D Perspective - How Times Have Changed
Showcasing raisins on an international stage
Case Study - First in Flexibility
Ingredient Handling - Software’s the Solution
Calibrating load cells
Pizza Processing - As the Pizza Spins
Lightning-fast sanitation
Reducing waste
Tech Showcase - Delivering the Best Results
Q&A - The Road to FSMA
Be FSMA-ready with HACCP systems
Food Safety - FSMA on the Global Stage
IFT launches food traceability center
FDA concerned about tree nut safety
BEMA/BIF - Educating the Industry
B&CMA - New Chapter Opens
SFA - New Leader, New Strategy
SFA analyzes ‘Smart Snacks in School’ rule
TIA - All about Increasing Yields
Preventive maintenance reduces waste
Process Expo Meeting Preview - University-Style Learning
IBIE Meeting Preview - Last-Minute Matters
IBIE Education Preview
Events
Industry Images - Working the Show
Innovations
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - September 2013 - Baking&Snack - September 2013
Baking&Snack - September 2013 - 2
Baking&Snack - September 2013 - FC1
Baking&Snack - September 2013 - FC2
Baking&Snack - September 2013 - 3
Baking&Snack - September 2013 - 4
Baking&Snack - September 2013 - 5
Baking&Snack - September 2013 - 6
Baking&Snack - September 2013 - 7
Baking&Snack - September 2013 - 8
Baking&Snack - September 2013 - Table of Contents
Baking&Snack - September 2013 - 10
Baking&Snack - September 2013 - Table of Contents
Baking&Snack - September 2013 - Editorial - Burning Down the House
Baking&Snack - September 2013 - 13
Baking&Snack - September 2013 - Newsfront - Hostess to invest $70 million more in bakeries
Baking&Snack - September 2013 - 15
Baking&Snack - September 2013 - BBU to close Pennsylvania bakery
Baking&Snack - September 2013 - 17
Baking&Snack - September 2013 - Flowers secure in snack cake business
Baking&Snack - September 2013 - 19
Baking&Snack - September 2013 - People/In Memoriam
Baking&Snack - September 2013 - 21
Baking&Snack - September 2013 - 22
Baking&Snack - September 2013 - Special Report - ACE Incubator
Baking&Snack - September 2013 - 24
Baking&Snack - September 2013 - 25
Baking&Snack - September 2013 - Construction Report - Expanding for Greater Flexibility
Baking&Snack - September 2013 - 27
Baking&Snack - September 2013 - 28
Baking&Snack - September 2013 - 29
Baking&Snack - September 2013 - 30
Baking&Snack - September 2013 - 31
Baking&Snack - September 2013 - 32
Baking&Snack - September 2013 - 33
Baking&Snack - September 2013 - Striving for LEED Gold
Baking&Snack - September 2013 - 35
Baking&Snack - September 2013 - Operations - Hearthside
Baking&Snack - September 2013 - 37
Baking&Snack - September 2013 - What is co-manufacturing?
Baking&Snack - September 2013 - 39
Baking&Snack - September 2013 - 40
Baking&Snack - September 2013 - Gaining access to decision makers
Baking&Snack - September 2013 - 42
Baking&Snack - September 2013 - Striving for ‘Best in Class’
Baking&Snack - September 2013 - Making strategic investments
Baking&Snack - September 2013 - 45
Baking&Snack - September 2013 - Fast and Flexible
Baking&Snack - September 2013 - 47
Baking&Snack - September 2013 - Scaling up new products
Baking&Snack - September 2013 - 49
Baking&Snack - September 2013 - 50
Baking&Snack - September 2013 - 51
Baking&Snack - September 2013 - 52
Baking&Snack - September 2013 - 53
Baking&Snack - September 2013 - 54
Baking&Snack - September 2013 - 55
Baking&Snack - September 2013 - 56
Baking&Snack - September 2013 - Q&A - Construction Management
Baking&Snack - September 2013 - 58
Baking&Snack - September 2013 - 59
Baking&Snack - September 2013 - Bread - No Pain, No Gain
Baking&Snack - September 2013 - 61
Baking&Snack - September 2013 - Company values resonate with consumers
Baking&Snack - September 2013 - 63
Baking&Snack - September 2013 - 64
Baking&Snack - September 2013 - 65
Baking&Snack - September 2013 - Flowers Foods sees growth, new markets from Hostess
Baking&Snack - September 2013 - 67
Baking&Snack - September 2013 - 68
Baking&Snack - September 2013 - 69
Baking&Snack - September 2013 - 70
Baking&Snack - September 2013 - 71
Baking&Snack - September 2013 - 72
Baking&Snack - September 2013 - 73
Baking&Snack - September 2013 - BBU anticipates intense competition to continue
Baking&Snack - September 2013 - 75
Baking&Snack - September 2013 - 76
Baking&Snack - September 2013 - Formulation - Great Gluten-Free Expectations
Baking&Snack - September 2013 - Why add extra gluten anyway?
Baking&Snack - September 2013 - 79
Baking&Snack - September 2013 - 80
Baking&Snack - September 2013 - 81
Baking&Snack - September 2013 - 82
Baking&Snack - September 2013 - 83
Baking&Snack - September 2013 - 84
Baking&Snack - September 2013 - 85
Baking&Snack - September 2013 - FDA makes it official
Baking&Snack - September 2013 - 87
Baking&Snack - September 2013 - 88
Baking&Snack - September 2013 - 89
Baking&Snack - September 2013 - 90
Baking&Snack - September 2013 - Frying Oils - Fry with Stability
Baking&Snack - September 2013 - 92
Baking&Snack - September 2013 - 93
Baking&Snack - September 2013 - 94
Baking&Snack - September 2013 - Next up: high-oleic, high-stearic sunflower
Baking&Snack - September 2013 - Good news for palm
Baking&Snack - September 2013 - 97
Baking&Snack - September 2013 - 98
Baking&Snack - September 2013 - 99
Baking&Snack - September 2013 - Ingredient App - Serve and Protect
Baking&Snack - September 2013 - 101
Baking&Snack - September 2013 - Instead of One Good Egg
Baking&Snack - September 2013 - 103
Baking&Snack - September 2013 - R&D Perspective - How Times Have Changed
Baking&Snack - September 2013 - Showcasing raisins on an international stage
Baking&Snack - September 2013 - 106
Baking&Snack - September 2013 - Case Study - First in Flexibility
Baking&Snack - September 2013 - 108
Baking&Snack - September 2013 - 109
Baking&Snack - September 2013 - 110
Baking&Snack - September 2013 - 111
Baking&Snack - September 2013 - 112
Baking&Snack - September 2013 - Ingredient Handling - Software’s the Solution
Baking&Snack - September 2013 - 114
Baking&Snack - September 2013 - 115
Baking&Snack - September 2013 - 116
Baking&Snack - September 2013 - 117
Baking&Snack - September 2013 - 118
Baking&Snack - September 2013 - 119
Baking&Snack - September 2013 - Calibrating load cells
Baking&Snack - September 2013 - 121
Baking&Snack - September 2013 - 122
Baking&Snack - September 2013 - Pizza Processing - As the Pizza Spins
Baking&Snack - September 2013 - Lightning-fast sanitation
Baking&Snack - September 2013 - 125
Baking&Snack - September 2013 - 126
Baking&Snack - September 2013 - 127
Baking&Snack - September 2013 - Reducing waste
Baking&Snack - September 2013 - 129
Baking&Snack - September 2013 - 130
Baking&Snack - September 2013 - 131
Baking&Snack - September 2013 - 132
Baking&Snack - September 2013 - Tech Showcase - Delivering the Best Results
Baking&Snack - September 2013 - 134
Baking&Snack - September 2013 - 135
Baking&Snack - September 2013 - 136
Baking&Snack - September 2013 - 137
Baking&Snack - September 2013 - 138
Baking&Snack - September 2013 - 139
Baking&Snack - September 2013 - 140
Baking&Snack - September 2013 - Q&A - The Road to FSMA
Baking&Snack - September 2013 - Be FSMA-ready with HACCP systems
Baking&Snack - September 2013 - 143
Baking&Snack - September 2013 - 144
Baking&Snack - September 2013 - Food Safety - FSMA on the Global Stage
Baking&Snack - September 2013 - 146
Baking&Snack - September 2013 - 147
Baking&Snack - September 2013 - IFT launches food traceability center
Baking&Snack - September 2013 - FDA concerned about tree nut safety
Baking&Snack - September 2013 - 150
Baking&Snack - September 2013 - BEMA/BIF - Educating the Industry
Baking&Snack - September 2013 - 152
Baking&Snack - September 2013 - 153
Baking&Snack - September 2013 - 154
Baking&Snack - September 2013 - 155
Baking&Snack - September 2013 - 156
Baking&Snack - September 2013 - 157
Baking&Snack - September 2013 - 158
Baking&Snack - September 2013 - B&CMA - New Chapter Opens
Baking&Snack - September 2013 - 160
Baking&Snack - September 2013 - 161
Baking&Snack - September 2013 - 162
Baking&Snack - September 2013 - SFA - New Leader, New Strategy
Baking&Snack - September 2013 - SFA analyzes ‘Smart Snacks in School’ rule
Baking&Snack - September 2013 - 165
Baking&Snack - September 2013 - 166
Baking&Snack - September 2013 - TIA - All about Increasing Yields
Baking&Snack - September 2013 - Preventive maintenance reduces waste
Baking&Snack - September 2013 - 169
Baking&Snack - September 2013 - 170
Baking&Snack - September 2013 - Process Expo Meeting Preview - University-Style Learning
Baking&Snack - September 2013 - 172
Baking&Snack - September 2013 - 173
Baking&Snack - September 2013 - 174
Baking&Snack - September 2013 - IBIE Meeting Preview - Last-Minute Matters
Baking&Snack - September 2013 - 176
Baking&Snack - September 2013 - 177
Baking&Snack - September 2013 - 178
Baking&Snack - September 2013 - 179
Baking&Snack - September 2013 - 180
Baking&Snack - September 2013 - 181
Baking&Snack - September 2013 - 182
Baking&Snack - September 2013 - IBIE Education Preview
Baking&Snack - September 2013 - 184
Baking&Snack - September 2013 - 185
Baking&Snack - September 2013 - 186
Baking&Snack - September 2013 - 187
Baking&Snack - September 2013 - 188
Baking&Snack - September 2013 - 189
Baking&Snack - September 2013 - 190
Baking&Snack - September 2013 - Events
Baking&Snack - September 2013 - Industry Images - Working the Show
Baking&Snack - September 2013 - 193
Baking&Snack - September 2013 - Innovations
Baking&Snack - September 2013 - 195
Baking&Snack - September 2013 - 196
Baking&Snack - September 2013 - 197
Baking&Snack - September 2013 - Products & Packaging
Baking&Snack - September 2013 - 199
Baking&Snack - September 2013 - 200
Baking&Snack - September 2013 - 201
Baking&Snack - September 2013 - 202
Baking&Snack - September 2013 - New on the Shelf
Baking&Snack - September 2013 - 204
Baking&Snack - September 2013 - Marketplace
Baking&Snack - September 2013 - 206
Baking&Snack - September 2013 - 207
Baking&Snack - September 2013 - 208
Baking&Snack - September 2013 - 209
Baking&Snack - September 2013 - 210
Baking&Snack - September 2013 - 211
Baking&Snack - September 2013 - 212
Baking&Snack - September 2013 - Ad Index
Baking&Snack - September 2013 - New Product Spotlight
Baking&Snack - September 2013 - 215
Baking&Snack - September 2013 - 216
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