Baking & Snack - August 2022 - 78

GLUTEN-FREE
RICE STARCHES CAN MIMIC THE
STRUCTURAL AND MOISTURERETAINING
CAPABILITIES OF GLUTEN
IN MANY APPLICATIONS.
llas that are less reliant on gluten for structure, noted
McKenna Mills, senior technical services specialist for
bakery, Cargill.
" Formulating a gluten-free tortilla may be a little easier
- you won't need gluten's strength to hold the product
up. Still, you'll face texture and mouthfeel challenges, "
she said. " Gluten provides a chewiness and resiliency
that is hard to replicate with other ingredients. Remove
the gluten, and you'll encounter negative attributes like
gumminess, which can be difficult to eliminate. "
Gluten also provides the moisture that is essential for
achieving the proper texture of tortillas and flatbreads.
" [Gluten-free] is a challenge in the flatter breads -
the tortillas and flatbreads - because you don't want
these products to dry out, and if they do, they just become
crackers, " Mr. Gumeny said. " So keeping that
moisture without having all that great dough structure
inside to trap the moisture, that becomes important. "
Starch support
In gluten-free formulations, starch is a go-to for bakers
to hold onto that moisture, as well as maintain other
key functionalities.
" For structure, we typically rely on starches, which
can serve as the backbone of the dough, " Ms. Mills said.
Rice starches, for example, can mimic the structural
and moisture-retaining capabilities of gluten in many
applications. This includes waxy rice starch, which is
made almost entirely of amylopectin, a compound that
provides a unique branching structure that helps prevent
gluten-free products from degrading.
" This starch swells as soon as it's mixed with the wet
ingredients, which really improves your dough handling
up front, and it's also trapping in the moisture and keeping
it where it belongs: in the bread during the baking
process and also throughout the shelf life, " Mr. Gumeny
explained. " That waxy instant starch is a great one for
gluten-free products, pretty much all of them, and that
same starch can be used to reduce breakage even in
hard-baked goods like crackers and shortbreads as well. "
Another key ingredient is starch or flour made from indica
rice. This rice is high in the compound amylose, which
aids in the crumb structure and formation of bubbles in the
bread during baking. Bakers that use these waxy and indica
rice solutions in conjunction can get the moisture retention
and dough workability needed in baked goods.
Beneo's Remyline includes a finely ground, instant starch
made from waxy rice. The company also offers a coarse, native
indica rice starch and wet-milled micronized rice, both
of which can be used together with instant waxy starch.
Bakers should understand the desired texture of their specialty
products before finding the right gluten-free option.
Cargill
78 Baking & Snack August 2022 / www.bakingbusiness.com
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Baking & Snack - August 2022

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