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

• Applications of Hydrocolloids and Its Effects on Physicochemical Characteristics of Gluten-free Bread from Corn and Rice Flour
• Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life

Snacks

• Gluten-free product innovation without use of any food additives
• Utilization of broken rice and sweet potato flour to produce gluten-free snacks

Pasta

• Gluten‐free pasta fortified with moringa leaves: effect of recipe ratios on quality and structural properties
• Assessment the Effects of Psyllium and Hydrocolloids in Gluten-free Noodle
• Formulation and Characterization of Novel Cereal Gluten-Free Pasta from Semi-Popped Makhana, Water Chestnut, and Potato

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.