Supermarket Perimeter - September 2021 - 24

Bakery: Gluten-free
" In gluten-free bread, gluten protein networks create consistency
that resemble dough, " Hite said. " Without these proteins, you only
have batter. This is not necessarily an issue in producing sweet items
like cakes and muffins, but it is a hurdle in bread production where a
proofed dough is critical. "
highabsorption
The search
Consumers in search of gluten-free bakery options were often left
to their own devices. In many cases, the production of gluten-free
became personal as individual bakers and small bakeries experimented
with small batch gluten-free options that could be safely enjoyed by
themselves and their loved ones. With persistence, these pioneers
created formulations with improved flavor and better mouthfeel.
Those looking to formulate outside the proverbial bread box might
include pulses (chickpeas and lentils), natural gluten-free flours with
higher protein content and additional fortification from a non-wheat
source of plant-based protein such as pea, soy or oat. Other options for
good sources of protein include dairy-based whey and caseinate, which
improve texture, taste, flavor and color.
News of these successes often spread virally and through word of
mouth among the estimated 85 million Americans impacted by food
allergies and intolerances. In some cases, this led to acquisitions of
smaller, gluten-free companies by larger CPG brands, bringing more
consumers to the space and yielding more variety and better-quality
products throughout the gluten-free landscape, according to Courtney
LeDrew, senior marketing manager, Cargill, Minneapolis.
Consumer interest in gluten-free products has nearly quadrupled in
the past decade, according to recent statistics by Spoonshot AI, and a
New York University study found one-third of U.S. adults are actively
looking to reduce gluten in their diets.
Lessons learned from persistence and continuing experimentation
continue to fuel advances within the category. The introduction of a
range of new ingredients is advancing formulation beyond the use of
highly refined flours, single starches and a reliance on gums.
Today, R&D is leveraging starch and flour blends, emulsifiers and
High Gluten Flours:
* Dakota State
* Dakota Chief
* Dakota King
* Dakota Queen
* Empire Builder
* Big 15
North Dakota Mill's high gluten
fl ours have exceptional mixing
and baking characteristics, and
will tolerate almost any baking
demand. These fl ours deliver for
the best hard rolls, bagels and
other high-performance doughs.
Call 1-800-538-7721 * www.ndmill.com
Discover the North Dakota Difference
24 - SEPTEMBER 2021
FSSC 22000 CERTIFIED
enzymes to produce gluten-free foods offering better taste and texture
and improved process feasibility, shelf life and overall eating quality.
Some health-conscious swaps include whole and ancient grains
(quinoa, amaranth, buckwheat, teff and millet), corn and soy flours
and the use of plant-based proteins. Other alternative flours finding
additional play in gluten-free products include flours made from
jackfruit, okara, breadfruit, coffee, cherry and orange byproduct.
These functional systems are designed to make it easier to create
the gluten-free baked goods consumers love without additional
technology, special processes or new formulations, according to Kathy
Sargent, director of global market strategy, Corbion, Lenexa, Kan.
Label-friendly
Eschewing the finely granulated flours, modified food starches
and gums that were a staple of early gluten-free products, modern
formulations feature plant-based starches derived from corn,
tapioca and potato and texturizers, which dovetail with growing
consumer demand for clean-label products with easy-to-understand
ingredient labels.
DAWN FOODS
http://www.ndmill.com
Supermarket Perimeter - September 2021

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