Formulating Gluten-free Baked Goods Sunday, October 6, 2013 Smarter Ingredients…Smarter Solutions NASDAQ: PENX.
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Formulating Gluten-free Baked GoodsSunday, October 6, 2013
Smarter Ingredients…Smarter Solutions
NASDAQ: PENX
Smarter Ingredients…Smarter Solutions 2
Why Gluten-free
Health Conditions Celiac Disease = an autoimmune disorder
• one in 133 in U.S./Canada• one in 100 in the UK• one in 200 in Germany• one in 300 in Europe
Wheat Allergy/Intolerance/Sensitivity ADD/ADHD Autism
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Why Gluten-free
Globally, 15 million consumers are gluten-intolerant 3 million U.S. consumers remain undiagnosed 6% to 8% of U.S. population
U.S. gluten-free market = $4.2B1
U.S. growth = $6.2B by 20182
Gluten-free was one of the top 10 culinary trends for 20113
Sources: (1) Packaged Facts, 2012 (2) Markets and Markets, 2013 (3) National Restaurant Association, 2010
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What is Gluten?
Gluten is a composite of the proteins gliadin and glutenin These proteins, along with starch, are found in the
endosperm of cereal grains such as wheat, rye and barley
Primary market segments that contain gluten: Baked goods - breads, pastries, waffles, cookies, cakes,
doughnuts, bagels Pasta Snacks - crackers, biscuits
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Gluten-free Challenges
Viscosity and Elasticity Dough = more batter-like Finished bread = dense texture
Stabilization and Texture No structure = crumbly, no body Minimal water holding = short shelf-life = staling
Leavening No cell formation = dense
Gluten-free Certification Gluten-free foods made from certified gluten-free National Foundation for Celiac Awareness
• Resource for gluten-free training and certification
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Gluten-free IngredientsPrimary Flours
Specialty Flours
Starches Protein Fiber Hydrocolloids
Brown Rice Amaranth Corn Corn Bamboo Cellulose
Rice Buckwheat Pea Egg Bran Guar
Sorghum Chia Potato Hemp Chia Konjac
Tapioca Legume Rice Legume Flax Pectin
Waxy Rice Millet Tapioca Pea Inulin Tara
Nut Soy Psyllium Xanthan
Quinoa Whey Resistant Starch
Teff Sugarcane
Vegetable Vegetable
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Generation One: Gluten Replacement
Market Need No trace of gluten in the formulation—less than 20 ppm Texture/quality equal to or better than gluten-containing products Non-allergenic
• No soy, wheat, corn, egg, dairy Same product availability as gluten-containing products
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Starches Used in Gluten-free Baking Native Starch
Potato, rice, tapioca, corn Use level: 5%-50% Provides structure Clean label
Modified Food Starch Use level: 15%-30% Provides structure and volume Improves shelf life
Pregelatinized Starch Use level: 5%-10% Provides raw dough viscosity Improves resilience and chew to the cooked dough Improves texture
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Generation Two: Gluten-free Nutrition
Market Need Nutritionally balanced Non-allergenic Minimal reformulation efforts No gluten Good tasting products No off-flavors Shelf-life Functionality
Solution Use varying fortification and enrichment techniques
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Gluten-free Nutrition Enhancement Trends
Whole Grain/Flours Teff, amaranth, quinoa, chia, sorghum, brown rice, buckwheat,
millet
Proteins Soy, pea, rice, corn, whey, legumes
Oils Flax, fish, algal, soy, canola, phytosterols
Fibers Brans, gums, specialty soluble fibers, resistant starches
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Gluten-free Dietary Fiber
Rice bran Protein & fiber
Sugar cane Inulin
Chicory, agave or Jerusalem artichoke-based
Bamboo Psyllium Flax
Protein, fiber, calcium, Omega-3, vitamin & minerals
Resistant starch Potato & tapioca-based
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Gluten-free Muffins with Resistant Starch
Ingredient (%)
Milk 39.83
Eggs 20.13
Butter 14.29
Gluten-free flour blend 14.00
Sugar 5.25
Modified Food Starch 5.60
Baking powder 0.61
Baking soda 0.17
Salt 0.06
Xanthan gum 0.06
Total 100.00
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Resistant Starches
Description Contains dietary fiber Resists digestion and passes through to the large intestine Some provide prebiotic effects Low caloric contribution Derived from varying botanical sources Soluble and insoluble products Used in baked goods, snacks, pastas, nutrition bars, smoothies,
yogurts, sauces, breakfast cereals, pet food, vegetarian/vegan foods
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Resistant Starches
Health Benefits Fiber fortification Caloric reduction Digestive health Glycemic health
Functionality Benefits High process stability Improves texture (i.e. crunch, crispiness) Bland taste/ smooth mouth-feel Good tolerance
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Resistant Starches
Insoluble resistant starch benefits Low water binding capacity Higher fiber content
Soluble resistant starch benefits Binds water Cook-up and instant varieties
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Resistant Starches
Packaging Claims Nutrient content claims
• Good or high source of fiber• Contains fiber• Reduce/less calorie • Reduce/less sugar
Structure/function claims• Dependent on effective dose proven by clinical research
Potato and tapioca favored in the community– NON-ALLERGENIC
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Thank You
Penford Food Ingredients
www.penford.com
Jennifer Williams
Senior Applications Scientist
jwilliams@penford.com
(303) 643-1699
Booth # 1922
Monday: Fiber enriched gluten-free cheddar scone
Wednesday: Gluten-free apple empanada
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