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... formulating gluten-free products with proteins from egg white may improve the volume of bread and enhance the overall product, suggests new research ... researchers from the ohio state university report in food chemistry that including egg white solids in gluten-free dough formulated with hydroxypropyl methylcellulose (hpmc) produced bread with enhanced loaf volume ... “once egg white solids became the primary protein scaffolding in the dough (at 15% addition), it overcame negative interactions with hpmc and improved loaf volume and crumb regularity by forming an interconnected honeycomb matrix,” they wrote ... ” market on the rise gluten-free foods have rapidly increased in popularity over the past few years – partly as a result of better diagnosis of celiac disease, an autoimmune disorder triggered by exposure to gluten, the protein in wheat, barley, rye and spelt ... however, there has also been a mass movement toward gluten-free products by those who have self-diagnosed wheat or gluten intolerance or who believe gluten-free to be a healthier way of eating ... datem emulsifiers (diacetyl tartaric esters of mono-glycerides) are used to improve bread volume, texture and dough stability

... researchers at teagasc food research ashtown are producing tasty, nutritious gluten-free breads for coeliac disease sufferers ... although gluten-free alternatives are readily available in the market, these products are often characterised by a crumbly, brittle texture, and are perceived as being of inferior quality compared to the wheat products they are intended to replace ... in addition to quality defects, gluten-free foods are also characterised by an inferior nutritional quality ... this is mainly due to the fact that gluten-free products are generally formulated with starches and refined flours, and are not usually fortified ... research at teagasc food research ashtown has addressed some of the nutritional needs of coeliacs by formulating palatable, gluten-free breads with enhanced nutritional properties ... these cereals are gluten-free, and are also rich in nutrients; therefore, their incorporation in the gluten-free diet could not only add variety but also improve nutritional quality ... “other characteristics of these seeds, such as their high protein, fibre and mineral content, as well as the presence of many bioactive components (compounds with beneficial effects on the body), make them attractive alternatives to traditional gluten-free ingredients (such as rice, potato and corn flours/starches) in the production of high quality, healthy gluten-free product,” explains dr gallagher ... tasty nutritious gluten-free bread “all pseudocereal-containing gluten-free breads had a significantly softer crumb in comparison with the gluten-free control ... nutritional studies revealed that gluten-free breads containing pseudocereals had significantly higher levels of protein and dietary fibre in comparison with the gluten-free control ... also, all of the pseudocereal breads showed significantly higher antioxidant activity and polyphenol content compared with the gluten-free control,” explains dr gallagher ... dairy as gluten-free ingredients teagasc food researchers working at ashtown and moorepark are investigating the conditions required to produce a dairy-based ingredient with properties similar to gluten in a gluten-free dough system

... formulating gluten-free bread with maltodextrin may beneficially impact on bread volume and boost crumb hardening during storage, says a new study from poland ... the gluten-free market is growing rapidly ... the market researcher said it expected to see a much wider range of gluten-free products on shelves by 2012, and said that this will be driven by companies reformulating existing products for gluten-free acceptability, as well as by releasing new ones ... 8, the researchers formulated a variety of gluten-free bakery products ... “because the maltodextrins with high dextrose equivalent positively influenced selected quality features of gluten-free bread, the studies should be extended on other starch hydrolysates (e ... source: journal of food engineering volume 96, issue 2, pages 258-265 “the effects of maltodextrins on gluten-free dough and quality of bread” authors: m

... since breads and most other wheat-based baked products depend on gluten for structure and other properties, making gluten-free breads with similar properties to typical wheat breads can be difficult ... researchers looked at how adding cellulose derivatives and emulsifiers affected the creep-recovery behavior and staling rate of gluten-free dough ... egg white powder improved some of the textural defects of gluten-free bread

... adding protein and fibre sources like pea protein and psyllium fibre may improve the physical structure of gluten-free dough, and boost the nutritional content, says a new study ... writing in food research international , researchers from the university of milan and michigan state university state that psyllium fibre enhanced the physical properties of the dough by forming a film-like structure ... combining this with a continuous protein phase was found to be “critical for the workability of a gluten-free dough” , they said ... the study taps into the growing trend for enhanced gluten-free foods, a rapidly growing market ... according to a recent report from packaged facts, the gluten-free market has grown at an average annual rate of 28 per cent since 2004, when it was valued at $580m, to reach $1 ... study details using corn starch, amaranth flour, pea isolate, and psyllium fibre, mariotti and her co-workers formulated six types of gluten-free dough, containing different levels of the ingredients: 0 or 40 per cent amaranth flour, 1 or 6 per cent pea isolate, and 0 or 2 per cent psyllium fibre ... in terms of handling and workability, the researchers found that the worst product was, made mainly of corn starch (94 per cent), while replacing 2 per cent corn starch with 2 per cent psyllium fibre improved both the structure and workability of the dough, “indicating that psyllium fiber, despite the higher amount of water required to form a dough, could act as an improver of the cohesion of starchy matrix,” said the researchers ... source: food research international published online ahead of print, 7 may 2009, doi: "the role of corn starch, amaranth flour, pea isolate, and psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs" authors: m

... adding protein and fibre sources like pea protein and psyllium fibre may improve the physical structure of gluten-free dough, and boost the nutritional content, says a new study ... writing in food research international , researchers from the university of milan and michigan state university state that psyllium fibre enhanced the physical properties of the dough by forming a film-like structure ... combining this with a continuous protein phase was found to be “critical for the workability of a gluten-free dough” , they said ... the study taps into the growing trend for enhanced gluten-free foods, a rapidly growing market ... according to a recent report from packaged facts, the gluten-free market has grown at an average annual rate of 28 per cent since 2004, when it was valued at $580m, to reach $1 ... study details using corn starch, amaranth flour, pea isolate, and psyllium fibre, mariotti and her co-workers formulated six types of gluten-free dough, containing different levels of the ingredients: 0 or 40 per cent amaranth flour, 1 or 6 per cent pea isolate, and 0 or 2 per cent psyllium fibre ... in terms of handling and workability, the researchers found that the worst product was, made mainly of corn starch (94 per cent), while replacing 2 per cent corn starch with 2 per cent psyllium fibre improved both the structure and workability of the dough, “indicating that psyllium fiber, despite the higher amount of water required to form a dough, could act as an improver of the cohesion of starchy matrix,” said the researchers ... source: food research international published online ahead of print, 7 may 2009, doi: "the role of corn starch, amaranth flour, pea isolate, and psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs" authors: m