The texture and flavor of standard bread is the target of gluten-avoiders. Obtaining these taste and texture is as essential for free-from products as it is for any other type of bread. To achieve this, using yeast is necessary. Yeasts are single-celled fungi that convert carbohydrates into carbon dioxide and alcohols during fermentation, the process that transforms dough. These microorganisms… Read more »
Hiroshima University researchers have resolved the science behind a new bread-baking recipe. The method for making gluten-free bread, developed by Japan’s National Agriculture and Food Research Organization, NARO – uses rice-flour to produce bread with a similar consistency and volume to traditional wheat-flour loaves.
Two food scientists have reportedly figured out how to isolate a corn protein that has the ability to make gluten-free bread and pasta as soft and doughy as their wheat-filled counterparts. Despite the increase in people choosing a gluten-free diet these days – whether it’s because of gluten sensitivity or lifestyle reasons – there’s still a huge gap in the market… Read more »
U.S. Department of Agriculture chemists in Manhattan removed a certain amount of fat from a corn protein called zein to create gluten-free bread. Zein is a byproduct from corn wet milling and fuel-ethanol production.
According to findings published in Food Research International, the emulsifiers cassava starch and sorghum may improve the crumb structure of the breads, leading to products with improved sensory attributes. The study taps into the growing trend for enhanced gluten-free foods, a rapidly growing market. According to a recent report from Packaged Facts, the gluten-free market has grown at an average… Read more »