Baking&Snack - February 2014 - 110

GLUTEN-FREE PROCESSING

handling, bake times and temperatures all shift in comparison with conventional items. "Making sure your
equipment can handle these differences or finding a
suitable co-packer is critical," Ms. Zammer added.
Production lines are going to look different. "Often,
the equipment you've worked with before won't do the
job with gluten-free that it does with standard formulations," said Jeff Casper, R&D manager, Horizon Milling,
Wayzata, MN. "You should expect to work with a new
process setup."

Read more about it
Although a release date has yet to be announced, a new
handbook about gluten-free formulating by William
Atwell, PhD, retired Cargill researcher and consultant, and
Jeff Casper, R&D manager, Horizon Milling, is in the works
at AACC International. The association's online bookstore
at www.aaccnet.org also offers Gluten-Free Cereal Products
and Beverages, a 2008 book written by Elke Arendt and
Fabio Dal Bello. The same authors prepared the proceedings of the First International Conference on Gluten-Free
Cereal Products and Beverages, published by AACCI in
2009.
Additionally, the 2012 edition of the Annual Review of
Food Science and Technology provided a good review of
product development, ingredient choice and market need,
"Functional Replacements for Gluten. One of the co"
authors was Julie Miller Jones, emeritus professor at St.
Catherine University, St. Paul, MN, and a noted expert on
nutrition-based product development.

Bryan Scherer, director of R&D, Penford Food
Ingredient Co., Centennial, CO, confirmed the adjustments involved. "Raw gluten-free products can have
very different rheological characteristics than the full
gluten counterpart," he said. "This can result in the need
for alternative mixing, handling and processing equipment. You cannot assume that a gluten-free product will
run on your current manufacturing line."

Manage mixing expectations
For one thing, the degree of hydration changes drastically, and bakers make mistakes by underestimating
this factor, according to Mr. Casper. He and William
Atwell, PhD, retired Cargill researcher and consultant,
Champlin, MN, recently wrote a handbook covering
gluten-free formulation and processing methods, set for
publication by Eagan Press, St. Paul, MN.
"Gluten-free bread falls between a batter and a
dough," Mr. Casper said. "It is very different on a rheological basis from standard doughs. And typically, it will
be extruded rather than divided, even using depositors
such as batters normally use. You will be dealing with a
more sticky item, and cleanout programs will also have
to adapt."
Mixing, on the other hand, is deceptively simple:
Wet out the ingredients, and don't overmix. "You'll
find the dough development stage to be more mixing
than kneading," said Rajen Mehta, PhD, senior director, specialty ingredients, Grain Millers, Inc., Eugene,
OR. Hydration develops the structure, but it also limits machining. "If you knead too much, you can destroy the structure, especially of the starches," he cau-

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