Interview
“The challenge for gluten-free
dough is to achieve the same
viscosity without gluten”
The challenges regarding the replacement of gluten functionality while at the same time
achieving very good taste and texture properties - Catalina Mihu, editor of European
Baker and Asia Pacific Baker, spoke with a specialists from Limagrain, Sophie Chapron,
research and development manager bakery, and Walter Lopez, market manager food and
non-food, to discover the secrets of gluten-free products.
MIXING:
Dough formation :
l Hydration of the
component
l Viscoelastic gluten
network forming
with interaction
with starch
granules,
hemicelluloses
and lipids.
SHAPING:
Gives the final form
l Orientates the gluten
network.
BW: What does the gluten-free
market look like now and how will
it evolve? Please provide a brief
overview from your perspective/
field of specialty.
Limagrain: In Europe, the historically
gluten-free markets (Italy, Spain) are
being maintained while
"new" markets like the
UK continue to
grow. France was
slow to respond
to the trend. In
our case, the re-
quest to have gluten-free ingredients
is growing for all applications: baking,
of course and also savory snacks,
breakfast cereals and products in the
culinary sector (ready meals, meat
products, beverages and dairy).
BW: Please provide some detail
about the development of pulsebased alternatives and their main
categories.
Limagrain: Pulses are an excellent
complementary alternative to cereal
solutions. First, pulses are naturally
l
PROFING:
Allows the dough
leavening:
l sugars to
alcohol and CO2.
l The alveolar
structure is been
developped.
BAKING:
Action of the yeast
and enzymes
l Vaporisation of gas
-Setting of the
crumb structure
due to gluten
coagulation and
starch
gelatinization.
l
28
STALING:
Starch recrystallization
l Water mobility
l Gluten-starch matrix
l
Spring 2016
• BISCUIT WORLD