Reformulation for healthier baked products Nicole Maher Senior Bakery Scientist Nicole.Maher@campdenbri.co.uk

Overview Introduction Gluten free background Technical challenges Nutritional composition Alternative approaches

Campden BRI Provide support to food and drink industry Membership based Based in Gloucestershire, UK Provide practical scientific, technical, legislative and information support to food, drink and allied industries. Work closely with industry to ensure the work we do is relevant to industry

Introduction Poor diet linked to increased risks of obesity, diabetes and CVD Baked products in particular targeted – high in fat and sugar Huge increase in followers of gluten or wheat free diet Many people follow gluten free as they believe it is a healthy diet!

Why gluten-free ? Gluten is found in wheat, barley and rye Triggers an immune reaction in some people – coeliac disease Damages the lining of the small intestine, limits absorption of other nutrients Coeliac disease affects about 1% of the population The gluten-free “lifestyle” sector is significant Coeliac disease is an autoimmune disease Whilst a gluten or wheat free diet is essential for those suffering from coeliac disease or wheat allergy a large proportion of consumers of the products are lifestylers who consume products on the basis of a perceived but scientifically unproven belief that gluten and wheat free products are a generally healthier choice or will aid weight management

Gluten-free is big Driven by awareness, diagnosis and general interest in healthy eating Market forecasted to grow from £184m - 2014 to £561 – 2017 2,628 new gluten-free product launches in the UK between 2006 and 2010! Over past 6 months 22% of people bought or ate gluten free products Estimated 16% of UK follow gluten free diet (Mintel)

What is special about wheat? Gluten proteins (dough structure, anti-staling) Surface active proteins (bubbles) Enzymes (yeast activation, softening, emulsification) Arabino-xylans (water binding) Lipids (emulsifiers) Starch

Bread product quality attributes Loaf volume Crumb structure Texture Crust colour and texture Shelf life

Technical Challenges Challenges Possible solutions Structure Hydrocolloids (e.g. Xanthan, cellulose gum Wheat / starch alternatives Blends of starches / flours Rapid staling / firming Fat / sugar or reheating

Nutritional Composition of GF Breads Table 1 : GF bread VS white bread   GF bread (100g) White bread (100g) Calories 272 241 Fat 6.1 2.5 Saturated fat 0.4 1.0 Protein 2.4 9.9 Carbohydrate 47 43.4 Of which sugars 3.9 1.7 Fibre 9.3 2.7 Salt 0.9

Functionality of fat Moisture Aeration and stability Emulsifier Structural Reduces staling rate Improves perceived crumb softness

Replacing gluten and improving functionality Hydrocolloid Effect on Gluten-free bread Guar gum Even cell size distribution in crumb Retarded staling Locust bean gum Increased volume Hydroxy propyl methyl cellulose Improved gas retention (surface active) Pectin Increased crumb porosity Xanthan gum Good crumb structure Decreased crumb porosity Decreased volume Increased crumb firmness

Alternative solutions - Gluten free cereals Eragrostis tef Teff Panicoideae zea mays Maize Sorghum bicolor Sorghum Pennisetum glaucum Proso Millet Avena sativa L. Oats Fagopyrum esculentum Buckwheat Amaranthus cruentus Amaranth Oryzoidae Rice Eleusin coracana Finger millet Chenopodium quinoa Quinoa Pseudocereals

Nutritional Quality of GF grains Protein content [%] And most of them contain high level of protein, dietary fibre, antioxidant and minerals such as Iron and Calcium Hager, A.-S., A. Wolter, et al. (2012). "Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours." Journal of Cereal Science 56(2): 239-247.  

Gluten free: novel approaches

Take home message… Poor diet may lead to health problems Gluten free diet becoming popular Lots of technical issues with GF Nutritional content needs to be improved Understanding ingredient functionality is key! Alternative cereals offer another solution

Thank you for listening Any questions….