Group B4: SITI HUMAIRAH BINTI MOHAMADSITI NADZIRAH BINTI MD SUPAR

CHONG TIAN LEONGNG CHUN YUAN

MOHD HAFIZ

IMK 309FOOD PROCESSING TECHNOLOGY

No Gluten Cookies

It is a small, flat, baked treat,usually containing flour, eggs,

sugar, and butter as the baseingredients.

• United Kingdom = cookies

• USA = crackers

• New Zealand = biscuits

• Malaysia = BISKUT

What is THIS?

Misconception around gluten-free

• It’s becoming a health food fad instead of apressing needs.

• There’s only apprx 1% of whole worldpopulation that are celiac disease and need tohave a gluten free diet.

• It’s a marketing scheme for industry to capturemarket share

Gluten free IS NOT healthier, did not contribute lesscalories compared to their counterpart of gluten made

products.

• Most people are alleged to have “non-celiac glutensensitivity” are actually have functional gastrointestinal

disorders which they are sensitive to FODMAP(fermentable, oligo-,di-,monosaccharides and polyols)

• which poorly digested carbohydrates passed to largeintestine and fermented by intestinal bacteria causing

bloating and other gastrointestinal uncomfort.

• It’s a disease of immune systemattack its own host.

• Protein in wheat/rye/barley contains33-MER that cannot be digested.• Thus in celiac disease patient, theirimmune system produce T-cells torespond to 33-MER which in turn

attack villi in the intestine causingallergic reaction in digestive system.

• It is a protein made up of glutenin& gliadin.• Usually found in wheat, rye, barley.• Form only when mixing with waterto from gluten strand.

• The gluten strands become stronger and more developed,the more the dough is mixed.• Responsible for the extensibility & elasticity of the dough =perceived chewiness of biscuit.

GLUTEN

The original functionality of glutenin cookies

• Give cookies that crumbling texture when eaten in themouth.

• Binding of moisture and materials to give flavour and themoist mouthfeel.• Extensibility and elasticity that allow it to be extruded andmaintain a round shape to be cooled and baked.

• But we don’t need the strength of dough so muchbecause we need cookies to spread during production,

and crumbly while eaten.

Effects of gluten on cookies production

• During the mixing of batters and dough, flour proteins arehydrated (surrounded with water) forming gluten strands.• The gluten forms thousands of small, balloon-like pocketsthat trap the gases produced during leavening(fermented).• These gluten strands are highly elastic and allow the batterto stretch under expansion of gases.• However, if too much gluten develops, the dough or batterbecomes rigid and tough.

Factors affectingGluten

Development• Extent of mixing (too much mixing lead to undesirabletexture)

• Type of flour (wheat flour, rye flour, barley flour)• Amount of water (no water means no gluten)

• Presence of fats (hinders gluten development by creating acoating around the proteins)

• Other such as pH, salt, temperature…

Processing of Making Cookies

DoughFermentationMaking Dough

Shaping of cookies Baking

Gluten-free cookies!!!• FDA has suggested a product isgluten free if the ingredients usedhas < 20 ppm gluten in the product.• There’s not much different in theprocessing steps involved.• However, the formulations ofgluten-free cookies have to be

modified to remove gluten.• The flour used should not containany of the components of gluten.

Different between gluten free &gluten products

• Flavour, wheat flour have a consistentflavour profile while gluten free productsflavour very dependent on the substitute

flour used.• Texture, gluten-free cookies may not havethe same rise as wheat flour, and also

some might taste gritty.• Visual, not rising too much, less browning.

Substitutes for gluten-flour(Gluten free)

• Flours from beans/nuts/legumes and some of the ancientgrains like amaranth/millet/quinoa/sorghum/teff. (NOTE:now the modern grains are genetically modified)

• Some of these flours do not generate the same texture andoften have different flavour profile.• Use of gum/or mixture of gums (xanthan gum/guar gum) tocompensate the gluten.

Can use rice flour, can be madefor wide ranges of sizes for

different usage.• Corn flour can also be used.

• Coconut flour, high in fiber, low incarbohydrates and high in

protein, also good waterabsorption that can keep baked

goods moist

Challenging of makingnon-gluten

cookies• Having the correct texture-flavour profile.• Some even have their own distinct flavourprofile. Corn/soy/potato/pea

• Required other binding agent (eggs,xanthan gum,etc) in the batter to replacegluten as a binding agent

• Without gluten, it will be soft and the batter is more liquid-like, thusextruding machine have to be modified to suit this need. Mightneed mould instead of straight away pump it out in conveyer belt.

Due to low amount of gluten will be a contamination, thewhole facility have to dedicate to make gluten-free product.

• Also due to insufficient protein content (<6%), normal glutenflour have up to 10%. Thus we need more flour to give more

protein and hence resulted in gritty product.• Some of the gums is expensive such as xanthan gum, locustbean gum, etc.

1. Add gums to improve the spread of the cookies.2. Add eggs as a binder to bind moisture.

3. Add flavorings such as honey, chocolate chips tomask the strong flavor of some gluten-free flour.

4. Add butter or margarine to make the cookiescrispy.

5. Brushing doughs and batters with a beaten eggor any kind of milk before putting into the ovento get browned look.

6. Add spent tea leaves to increase the nutritionalvalue, fibers and enhancing the flavor. =P

Improvement That Can Be Made