Gluten-Free Bakery Solutions

The global, gluten-free products market is expected to expand at a compound annual growth rate.

Gluten plays a major role in the sensory characteristics of bakery products. The absence of gluten often leads to a negative eating experience as a main component has been removed. Replacing the functionality of gluten is a challenging process as there is no one-size-fits-all solution. Technology has come a long way as ingredient manufacturers and bakers work to fill the gap in the marketplace. There are several functions of gluten that dairy ingredients can provide in its absence. When selecting a dairy ingredient for a gluten-free bakery application, there are several factors to consider:

• Structure: Gelling abilities of dairy ingredients impact rheology and product characteristics. This may increase the volume of gluten-free products.
• Texture: There's a fine balance between trapping gas production, but not weighing down the matrix.
• Color/maillard reaction: You should watch the lactose level of the chosen dairy ingredient or the usage level in formulation to control crust color.
• Water-binding capacity: Starches and dairy ingredients will fight for available water, so knowing the water binding of ingredients will help optimize the process.
• Enrichment: Adding protein will commonly replace a carb component of the formulation. Protein is more desirable than carbs. 

Gluten-free flour is a starch with no protein, fiber or functional benefits. A dairy-protein blend has very few carbs, plenty of protein, and when blended with fiber, can provide functionality.

Contact Agropur to discuss how we can help create the characteristics of traditional baked goods in gluten-free products and ensure your bakery products offer a positive experience for your market.

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Resources
Facts & Factors. Global Gluten Free Products (Food) Market Size, Nov. 2020
Mintel Reports. Gluten-Free Foods, US. Oct. 2018