gluten free bread
DESCRIPTION
TRANSCRIPT
![Page 1: Gluten free bread](https://reader036.vdocuments.mx/reader036/viewer/2022082700/549d4ce7b47959b7318b4997/html5/thumbnails/1.jpg)
GLUTEN FREE BREAD
G.G.S.Ranasighe
![Page 2: Gluten free bread](https://reader036.vdocuments.mx/reader036/viewer/2022082700/549d4ce7b47959b7318b4997/html5/thumbnails/2.jpg)
Gluten?composite of gliadin and gluteninplays an important role in bread
makingmajor determinant of the properties of
dough
Glutenin molecules
Gliadin moleculesCross links
![Page 3: Gluten free bread](https://reader036.vdocuments.mx/reader036/viewer/2022082700/549d4ce7b47959b7318b4997/html5/thumbnails/3.jpg)
Function of glutenmain structure forming proteins in bread
responsible for the elastic and extensible properties of dough
encapsulates air, starch granules and
other filler materials (bran)
produce a light, aerated baked product by retaining carbon dioxide
![Page 4: Gluten free bread](https://reader036.vdocuments.mx/reader036/viewer/2022082700/549d4ce7b47959b7318b4997/html5/thumbnails/4.jpg)
Effects on health
Coeliac disease
◦caused by an unusual body defence response to gluten
◦a lifelong inflammatory disease
◦causes severe damage to the gut
◦ leads to poor absorption of nutrients
![Page 5: Gluten free bread](https://reader036.vdocuments.mx/reader036/viewer/2022082700/549d4ce7b47959b7318b4997/html5/thumbnails/5.jpg)
Wheat allergy
◦allergic reaction to foods containing wheat
◦a common food allergy in children
◦may cause a life-threatening reaction called anaphylaxis for some people
◦not a life-long disorder
![Page 6: Gluten free bread](https://reader036.vdocuments.mx/reader036/viewer/2022082700/549d4ce7b47959b7318b4997/html5/thumbnails/6.jpg)
Gluten-free dietexcludes the protein glutenfoods not allowed
◦any bread, cereal or other food made with wheat, rye, barley, oat flour etc. or ingredients and by-products made from those grains
◦ processed foods that contain wheat or gluten derivatives and
◦medications that use gluten
![Page 7: Gluten free bread](https://reader036.vdocuments.mx/reader036/viewer/2022082700/549d4ce7b47959b7318b4997/html5/thumbnails/7.jpg)
![Page 8: Gluten free bread](https://reader036.vdocuments.mx/reader036/viewer/2022082700/549d4ce7b47959b7318b4997/html5/thumbnails/8.jpg)
Gluten-free breadmade with ground flours such
as almonds, rice, sorghum, corn, or legumes such as beans
Aimed mainly at Coeliac disease and wheat allergy patients
![Page 9: Gluten free bread](https://reader036.vdocuments.mx/reader036/viewer/2022082700/549d4ce7b47959b7318b4997/html5/thumbnails/9.jpg)
Generally do not resemble wheat bread because these are,
◦dense and heavy◦no definite crumb structure◦different in crumb colour
and aroma
Special ingredients are added
Rice bread
![Page 10: Gluten free bread](https://reader036.vdocuments.mx/reader036/viewer/2022082700/549d4ce7b47959b7318b4997/html5/thumbnails/10.jpg)
IngredientsStarch
◦Potato◦Tapioca◦maize
Protein & fibre sources◦Rice protein◦milk protein
![Page 11: Gluten free bread](https://reader036.vdocuments.mx/reader036/viewer/2022082700/549d4ce7b47959b7318b4997/html5/thumbnails/11.jpg)
Hydrocolloids
◦Thickeners◦stabilizers
HPMC- hydroxypropylmethylcellulose psyllium husk guar gum xanthan gum
![Page 12: Gluten free bread](https://reader036.vdocuments.mx/reader036/viewer/2022082700/549d4ce7b47959b7318b4997/html5/thumbnails/12.jpg)
Enzymes
◦Microbial transglutaminase◦Fungal alpha-amylase◦glucose oxidase◦ lipase
![Page 13: Gluten free bread](https://reader036.vdocuments.mx/reader036/viewer/2022082700/549d4ce7b47959b7318b4997/html5/thumbnails/13.jpg)
Quality attributesDough
◦stickiness◦Extensibility◦Oven spring
Baked bread◦Moisture content◦Volume◦Crust & crumb colour◦Crumb hardness (staling)◦Water activity
![Page 14: Gluten free bread](https://reader036.vdocuments.mx/reader036/viewer/2022082700/549d4ce7b47959b7318b4997/html5/thumbnails/14.jpg)
Sensory qualities of the bread
◦Flavour◦Aroma◦Texture◦Crust and crumb colour (appearance)
![Page 15: Gluten free bread](https://reader036.vdocuments.mx/reader036/viewer/2022082700/549d4ce7b47959b7318b4997/html5/thumbnails/15.jpg)
Problems..Less technical feasibility
High cost
Unawareness of public
Short shelf life
![Page 16: Gluten free bread](https://reader036.vdocuments.mx/reader036/viewer/2022082700/549d4ce7b47959b7318b4997/html5/thumbnails/16.jpg)
Solutions
Facilitating research on gluten-free bread
Providing subsidies for researchers
Educating public on adverse health effects of gluten
Following better processing and packaging methods
![Page 17: Gluten free bread](https://reader036.vdocuments.mx/reader036/viewer/2022082700/549d4ce7b47959b7318b4997/html5/thumbnails/17.jpg)
Thank you