Interview
“Starches, egg whites, hydrocolloids and
functional flours are key ingredients for
obtaining good dough handling and
crumb texture. Flavors are achieved
mainly by using specific flours like
chickpea and sorghum, and
ingredients like milk derivatives.”
Limagrain
rich in nutrients like fiber, protein,
vitamins and minerals.
Moreover the proteins contained in
pulses are complementary to those
found in cereals. This means that if you
eat cereals and pulses together, protein equilibrium is perfect. In general,
cereals and pulses are associated with
traditional meals, for example, durum
wheat and chickpeas in Northern
Africa, maize and red beans in
America and rice and lentils in India.
BW: What are the biggest challenges of developing great gluten-free products?
Limagrain: For the food industry, the
biggest challenges are producing
equivalents to gluten-containing products - which is difficult, but progress
is being made, particularly in baking
products - and to be a "clean" label.
Today, many gluten-free foodstuffs
contain a long list of additives.
Limagrain Céréales Ingrédients have
functional solutions for reducing
these additives through the use of
authentic and natural ingredients.
BW: How is a good dough consistency achieved while maintaining
the sensory properties of the product in the absence of gluten? How
are texture and flavor achieved?
Limagrain: The main issue for glutenfree dough is to achieve the same
viscosity without gluten. Two types of
dough are needed. The first is semiliquid like cake batters. In this case, it
is important to use ingredients for
achieving good viscosity and to maintain it during baking. The second is
standard bread dough; here, the issue
is to recover some elasticity without
stickiness and also impermeability duBISCUIT WORLD • Spring 2016
ring proofing and baking.
Starches, egg whites, hydrocolloids and functional flours are key
ingredients for obtaining good dough
handling and crumb texture. Flavors
are achieved mainly by using specific
flours like chickpea and sorghum, and
ingredients like milk derivatives.
BW: How dependent are glutenfree mixes on strict recipes/baking
processes?
Limagrain: For gluten-free bread,
baking processes need to be adapted,
as dough behavior will be entirely different, especially during mixing (less
energy), handling (viscosity and/or
consistency) and during baking (parameters T° and time). At the same time,
the recipe itself needs to be developed in order to fit process constraints and types of dough.
The European Baker (EB) group of magazines recently held a seminar analyzing gluten-free baking. The round
table organized in Paris during the
Europain trade fair brought together
leading experts in ingredients, baking,
equipment and market research, including Limagrain. You can read more
information on page 38 of this issue,
as well as in the March/April and
May/June issues of EB. l
BW: What is the current stage of
your work in terms of investigating
how to further improve the quality
of gluten-free bakery products?
Limagrain: Please ask to the glutenfree bakers: Warburtons, Genius,
Bimbo and Spanish bakers involved in
the production of private label breads!
For biscuits and cookies, Dr Schär
(European leader), Nutrition et Santé
(French leader) or Sunstart Bakery
(private label producer located in
Northern Ireland) can help you.
BW: How do you view the long-term
development of free-from baking?
Limagrain: Clean label baking is key
for the future: no additives, no major
allergens, full traceability of the ingredients used and natural ingredients (flour, sugar, water, yeast) are
all important.
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