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Gluten is a very important factor for traditional bread contributing to both the nutritional value and baking quality. In bread, wheat gluten makes up 75-85% of the total protein, so when taking out the gluten containing flours and replacing them with other flours and starches it can often result in bread with low nutritional value. However, there are numerous ingredients that can improve the nutritional quality in gluten-free bread.
Gluten-free bread is often made with processed flours and starch-based flours, which have a poor nutritional value. To counteract these shortcomings, pulses such as fava beans, lentils and chickpeas can be added to the formulation, significantly enhancing the nutritional value. From nature, pulses have a high content of protein and fibre.
INNOSENSE pulse flours can enhance traditional gluten-free breads to make them more appealing to the health-conscious consumer thanks to the nutritional and health-promoting features of pulses and their functional properties.
The pulse flours are stabilised and treated thermally (precooked) to reduce any bitterness often found in legumes. This thermal treatment also brings functional properties in the form of improvement of dough yield, better dough machinability (less sticky dough), a more open crumb structure, and improvement of colour development. In addition, the precooked pulse flours have excellent moisture retention and increased shelf life.
Toasted broken chickpeas and toasted red lentils are another option to improving the nutritional value in gluten-free baked goods, adding crunchiness and texture to bread, biscuits, cereal bars in addition to proteins, fibres, and minerals. Toasted pulses are particularly suitable as bread topping where they add crispiness and flavour, but they can also be used as inclusions to add texture.
Extruded pulses are also a great solution for adding nice texture to gluten-free baked goods while also providing plant-based proteins, fibres, and minerals.
The Pep’s Balls extruded pulses are all clean label and gluten-free. The range consisting of Pep’s Balls Chickpea, Pep’s Balls Pea & Faba Bean, and Peps Ball Red Bean & Pea are easy to use and excellent as inclusion ingredients in gluten-free bakery bringing protein enhancement and contributing a good mouthfeel.
Pulse flours: Faba bean flour – Red bean flour, Chickpea flour – Yellow lentil flour – Red lentil flour – Green pea flour.
Pep’s Balls: Chickpea: Chickpea flour – Pea & Faba Bean: Pea protein, Fava bean concentrate – Red Bean & Pea: Red bean flour, pea protein
Toasted pulses: Chickpeas – Red lentils
Faba bean protein concentrate is a nice solution for boosting the protein level in gluten-free bread enabling formulation of gluten-free baked goods with source of protein claim. BeneoPro Faba Bean has a very high protein content of min. 60% on dry matter. The concentrate has an excellent amino acid profile that is complementary to cereals. Thus by combining these two protein sources you will get all of the essential amino acids.
Faba bean protein concentrate has a mild creamy taste. In addition, it has great solubility and very good emulsifying properties. It is therefore a perfect solution for adding proteins to gluten-free bread and can replace a part of e.g. the gluten-free flour to make a gluten-free bread rich in high quality protein.
Remypro rice protein is highly nutritious rice protein for all baked goods including the gluten-free products. Having a high protein content (>84% ds), Remypro is a concentrated source of rice protein, higher than almost any other plant-based protein source and can easily be incorporated into baked goods to obtain high-protein products with excellent taste and texture.
Rice protein is natural, hypo-allergenic, non-GMO, and a high-quality protein. It has an excellent amino acid composition with a high content of lysine and sulfur-containing amino acids (SAA). The high content of SAA means that blends with pea proteins can give a complete protein with a biological value equal to animal-based proteins. The protein also has a high protein digestibility.
In addition, Remypro rice protein it is perfect for creation of gluten-free extruded cereals, enabling inclusion of significant levels of protein with only limited impact on product expansion rate. Furthermore, it will improve crispness of the cereal and ensure stable “bowl life”.
Faba bean protein concentrate
Rice protein
Natural gluten-free toasted grains contribute with nice flavour and crunch in addition to important nutrients such as proteins, fibres, and minerals, this way facilitating formulation of more interesting gluten-free baked goods.
NUTRICORN toasted maize germ made from Limagrain Grain varieties, is rich in protein (20 %), fibre (20%) and magnesium (0.8%). This makes it a useful ingredient for improving nutrition in gluten-free bread and other baked goods. Thanks to its’ pleasant nutty taste, NUTRICORN adds nice flavour to the gluten-free bread and can even make up an excellent substitution for hazelnuts or almonds for recipe cost saving purposes or to avoid allergens.
Nutricorn is available in different grades:
Toasted Buckwheat seeds are another great option for improving nutrition in gluten-free bread while adding more to the flavour of the product. Toasted Buckwheat has a smoky taste and adds fibres (2,3%), proteins (11%) and minerals (particularly copper, manganese, and magnesium). The ingredient will bring true differentiation to gluten-free bakery with its inimitable taste and subtle crunchiness.
Toasted Buckwheat and NUTRICORN are both ideal natural solutions for toppings or inclusions in gluten-free bakery, adding nutritional benefits.
Toasted maize germ
Toasted buckwheat
ORAFTI® inulin fibres are soluble, invisible fibres with a neutral, clean taste that are excellent for fibre enrichment of gluten-free bread and baked goods. Inulin is a dietary fibre that occurs naturally in the chicory root and improves the balance of the intestinal flora.
Further to adding important fibres and nutritional benefits to the gluten-free baked goods, inulin also provides functional benefits in relation to the gluten-free bread production process. Inulin fibres improve the dough stability, the crumb structure and the sliceability of the finished product. Besides that, the soluble fibres limit the water correction needed and they have a better baking quality than insoluble fibres.
In gluten-free bakery, the ORAFTI® inulin fibres can also improve the texture, taste and colour. Inulin fibres have a slightly sweet taste and can therefore compensate for some of the sugar’s functionality by adding texture, crumb development and browning in sugar-reduced baked goods.
Inulin / Chicory root fibre
Anders Jonsson
Business Development Manager
+46 702 494 945
aj@alsiano.com
