AACC International AACC International



doi:10.1094/CFW-56-5-0201 |  VIEW ARTICLE

Feature

Colloidal Protein Particles Can Be Used to Develop a Gluten-free Bread

L. E. van Riemsdijk and A. J. van der Goot. Lab of Food Process Engineering, Wageningen University, Wageningen, The Netherlands. Cereal Foods World 56(5):201-204.

This paper presents a novel approach for the production of gluten-free breads. Rather than mimicking the molecular structure and properties of gluten, gluten functionality was mimicked by creating a colloidal protein particle network (based on whey protein). The addition of this protein particle network transformed a starch slurry into a material with dough-like properties that could be used in a standard baking process to produce gluten-free breads. An overview of the potential and limitations of this novel technology is given.

 

© Copyright AACC International  | Contact Us - Report a Bad Link