bake - January/February 2023 - 7

technical corner
HOW FREE-FROM BAKERY
meets the needs of allergen sensitive shoppers
Consumer interest in gluten-free foods continues to expand.
The global gluten-free bakery market size is expected to reach
USD 4.15 billion by 2030, registering a compound annual growth
rate (CAGR) of 10.8% over the forecast period. To help meet this
need, bakers can turn to certain ancient grains, gluten-free flours
or resistant starches in place of wheat, rye and barley. Alternatives
include flours from ancient grains like quinoa, millet, buckwheat,
chia, hemp, teff and amaranth, as well as bean and pulse
powders such as chickpeas, navy beans and red lentils.
Removing gluten from bakery formulations is usually more
complicated than a one-to-one substitution; however, bakers
should be careful not to adjust too many elements at once. Technical
experts recommend singling out individual components,
considering the goals of the final product and selecting solutions
that will enhance synergies in taste, texture and functionality.
For example, product developers may have to overcome
a dry texture in gluten-free bread, extra density in gluten-free
cakes and brittleness in gluten-free cookies. Hydrocolloids and
emulsifiers can help improve texture, mouthfeel and build back
structure in gluten-free offerings. Other common challenges are
differences in taste or odor, as some ancient grains have bold,
earthy flavors that can present as off-notes in certain applications.
Complementary ingredients like taste modulators and flavor
enhancers can help minimize bitterness or other less desirable
characteristics. Furthermore, high-quality ingredients with
neutral flavor and color profiles typically require fewer formulation
modifications.
ADM's HarvestEdgeâ„¢ Gold sorghum is an excellent choice for
multiple gluten-free baked goods, with a nutty flavor and light
color. It's also non-GMO and processed in our verified carbonneutral
and certified gluten-free mill in Dodge City, Kansas. Sorghum
is a wholesome ancient grain that has low use of water
and fertilizer with a smaller carbon footprint compared to wheat.
Sorghum provides a neutral base that can enhance the chewy
texture in a variety of sweet and savory gluten-free products.
Dairy-Free
Dairy-free foods and beverages are typically aimed
toward lactose-intolerant individuals or people
allergic to milk protein, such as caseinates or
whey protein. Dairy-free can also appeal to vegans,
vegetarians and flexitarians, and those following
certain types of kosher restrictions. As an
alternative to milk and cream, soy, pea and wheat
proteins can provide a neutral starting point in
terms of taste and color. Pea protein is particularly
beneficial as it's inherently non-GMO and
helps mitigate the need for mandatory allergen
labeling. Pea, soy and wheat proteins also provide
comparable functionality to dairy proteins,
creating a satiny-smooth finish. Milk-type flavors,
taste modulation and masking flavors may also
be included to enhance the perception of creaminess
in scones, bars, cupcakes and more.
PAULA LABINE - MARKETING DIRECTOR,
MILLING & BAKING SOLUTIONS, ADM
bakemag.com | JAN - FEB 2023 > 07
©TRISTON - STOCK.ADOBE.COM
http://www.bakemag.com

bake - January/February 2023

Table of Contents for the Digital Edition of bake - January/February 2023

bake - January/February 2023 - Intro
bake - January/February 2023 - 1
bake - January/February 2023 - 2
bake - January/February 2023 - 3
bake - January/February 2023 - 4
bake - January/February 2023 - 5
bake - January/February 2023 - 6
bake - January/February 2023 - 7
bake - January/February 2023 - 8
bake - January/February 2023 - 9
bake - January/February 2023 - 10
bake - January/February 2023 - 11
bake - January/February 2023 - 12
bake - January/February 2023 - 13
bake - January/February 2023 - 14
bake - January/February 2023 - 15
bake - January/February 2023 - 16
bake - January/February 2023 - 17
bake - January/February 2023 - 18
bake - January/February 2023 - 19
bake - January/February 2023 - 20
bake - January/February 2023 - 21
bake - January/February 2023 - 22
bake - January/February 2023 - 23
bake - January/February 2023 - 24
bake - January/February 2023 - 25
bake - January/February 2023 - 26
bake - January/February 2023 - 27
bake - January/February 2023 - 28
bake - January/February 2023 - 29
bake - January/February 2023 - 30
bake - January/February 2023 - 31
bake - January/February 2023 - 32
bake - January/February 2023 - 33
bake - January/February 2023 - 34
bake - January/February 2023 - 35
bake - January/February 2023 - 36
bake - January/February 2023 - 37
bake - January/February 2023 - 38
bake - January/February 2023 - 39
bake - January/February 2023 - 40
bake - January/February 2023 - 41
bake - January/February 2023 - 42
bake - January/February 2023 - 43
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bake - January/February 2023 - 45
bake - January/February 2023 - 46
bake - January/February 2023 - 47
bake - January/February 2023 - 48
bake - January/February 2023 - 49
bake - January/February 2023 - 50
bake - January/February 2023 - 51
bake - January/February 2023 - 52
bake - January/February 2023 - 53
bake - January/February 2023 - 54
bake - January/February 2023 - 55
bake - January/February 2023 - 56
bake - January/February 2023 - 57
bake - January/February 2023 - 58
bake - January/February 2023 - 59
bake - January/February 2023 - 60
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https://digital.bakemag.com/sosland/bake/bake-november-december-2021
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https://digital.bakemag.com/sosland/bake/bake-september-october-2021
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