A wide range of fibers such as chia and flax, whole grains like buckwheat, amaranth and teff and pumpkin seeds allow bakers to nutritionally enhance the gluten-free products, according to scientists from various food manufacturers.
At an IBIE 2013 session in Las Vegas, scientists and technologists from Penford Food Ingredients, Bay State Milling and ConAgra Foods demonstrated various techniques to fortify gluten-free products.
Foodnavigator.com quoted Penford Food Ingredients senior application scientist Jennifer Williams as saying, "The new trend now is to add in ingredients, but they have to be non-allergenic and minimal reformulation is also favored.
"There are a few trends - whole grain flours and proteins as well as different oils and fibers.
Williams added that fibers such as bamboo, rice bran, sugar cane, chia, flax and resistant starches offer multiple functional and health benefits when incorporated in bakery products.
Bay State Milling product applications technologist Vanessa Klimczak said that whole grains and seeds can also be used to improve nutrition, taste and texture in gluten-free bakery products.
"There is a large variety of gluten-free grains that can be used, for example - quinoa, amaranth, buckwheat, millet, sorghum and teff. Then you have pumpkin seeds, sunflower seeds, poppy and sesame. A lot can be used in whole form to add texture and taste.
"A grain blend and topping can significantly enhance your visual and taste appeal," she added.
ConAgra Foods research scientist Kurt Becker said, "A lot of what is known has been achieved by a lot of hard work and failures. The primary hurdles are that the ingredients and process has to be validated."
Image: Scientists from Penford Food Ingredients, Bay State Milling and ConAgra Foods demonstrated various techniques to nutritionally fortify gluten-free products. Photo courtesy of david arellano.
