Function and performance

When evaluating gluten-free ingredients, formulators must consider each individual ingredient’s functionality, as well as how they work together as a system in a specific application.

“Every ingredient is going to be different in terms of granulation, flavor contribution, structure building and absorption,” said Charles Ehrlinger, bakery project manager at Watson.

More than a little science goes into these products, according to Sarah Wood, R&D manager, Penford Food Ingredients, Centennial, CO. “Gluten-free formulating marries the art of baking with the science of food ingredients,” she said. “A developer must achieve the volume, cell structure, texture, mouthfeel and shelf life created by a gluten matrix without using gluten.”

Functional ingredients are important in creating a workable dough or batter, as well as in providing desired finished baked good characteristics.

“A formulator must keep in mind the desired dough rheology and utilize ingredients such as gums, starches, fibers and flours that contribute to batter or dough machinability based on application,” said Vanessa Klimczak, senior product applications technologist, Bay State Milling, Quincy, MA. “A formulator must also consider the desired finished product texture and incorporate ingredients such as proteins, fibers and enzymes to help maintain structure, strength and shelf life of the finished products. 

“Oftentimes, these ingredients compete with one another for water,” she continued, “so finding a process and order of addition that allows each ingredient to hydrate and function is important.” 

Johnny Ferry, vice-president of product development, Honeyville Inc., Brigham City, UT, said, “When selecting ingredients to formulate gluten-free baked products, it is always helpful to blend flours. Another tip is to increase the leavening agent to improve the texture of the final baked product.”