Organoleptic Expectations

Symmetrical loaf shape Golden brown crust color Uniform crumb structure flavor

Stability

Problems Solutions Without the gluten component, Hydrocolloids gluten free breads have low -Can increase viscosity and carbon dioxide binding activity volume necessary during raising. -extends shelf life through hydrogen bonding Gluten free bread lacks a protein network to hold water and form a Starch -Increases viscosity, matrix to embed the starch. consistency, and crumb Forms a batter rather than dough softness Short shelf life -Ability to retain gas during Dry mouth feeling bread baking process Particle detection in mouth

Stability

Nutrition
Problems Gluten free products generally have high amounts of lipids and sugars to improve taste. Gluten free bread is typically made from refined flour or starch mixes lacking in nutritional value which is usually not enriched/fortified Gluten Free precedence over nutritional content

Solutions Sourdough Fermentation -enhances digestibility Addition of Pseudo-cereals -Amaranth -Buckwheat -Quinoa

Nutrition

Works Cited
Alvarez-Jubete, L., Arendt, E., & Gallagher, E. (2009). Nutritive Value and Chemical Composition of Pseudocerals as Gluten-Free Ingredients. International Journal of Food Sciences and Nutrition, Anton, A. A., & Artfield, S. D. (2008). Hydrocolloids in Gluten-Free Breads: a Review. International Journal of Food Sciences and Nutrtition, 59(1), 11-23. Ballabio, C., Uberti, F., Lorenzo, C. D., Brandolini, A., Penas, E., & Restani, P. (2011). biochemical and immunochemical characterization of different varieties of amaranth as a safe ingredient for gluten free products. Journal of Agricultural and Food Chemistry, 59(24), 12969-12974. Delcour, J. A., Joye, I. J., Pareyt, B., Wilderjans, E., Brijs, K., & Lagrain, B. (2012). Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products. Annual Review Food Science Technology, 3, 469-492. Houben, A., Hochstotter, A., & Becker, T. (2012). Possibilities to increase the Quality in Gluten-Free Bread Production: an overview. Europe Food Resource Technology, 235, 195-208.