Steiner Sais, Tania
Windhab, Erich J.
- Conference Poster
Rights / licenseIn Copyright - Non-Commercial Use Permitted
Celiac disease is a severe autoimmune disorder of the small intestine caused by the main structure-building wheat protein “Gluten”. Those patients need a life-long diet with gluten-free (GF) products. Until now, commercially available GF bread is not at all a convenience food, since it has an inacceptable and awful taste and crumbly texture. In the past many companies developed their own GF bread assortment, however they all make the same mistake. The replacement of gluten protein that provides the dough and the bread with incredible elasticity is done by adding starches, hydrocolloids and/or gums, which mainly increase the viscosity. A lack of elasticity leads to a sticky dough disabling the processability on large industrial scale, a low gas holding capacity during proofing, a low bread volume and a crumply bread upon cutting or butter spreading. Additionally, those GF breads have a very fast starch retrogradation, short shelf-life and an overall unpleasant sensory characteristics due to the many added chemicals. Therefore, there is no suitable soft, elastic GF bread on the Swiss marked. To address this shortcoming, we optimized the GF recipe within three Master theses. The volume of an 80 g GF hamburger bun was around 80 – 100 mL; now it is over 200 mL (Fig. 1, top). The measured hardness by the Textureanalyser after 10 weeks of storage was reduced to less than 10% of its original value. In addition, the Springiness from the “two bite test” was increased from <80% to over 92% after 10 weeks! The pore structure was improved in such a way, that no big bubbles are formed. Even the overall quality aspects and taste meets the standard gluten-containing product. Final optimization are currently performed to lunch the product on the Swiss marked in mid of October 2016. We therefore think, that this innovative product bridges research and yield in a benefit for the industry, but moreover it certainly will increase the life quality and pleasure of the patients suffering from Celiac disease Show more
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Subjectgluten-free; soft bread; shelf life
Organisational unit03345 - Windhab, Erich Josef
08821 - Fischer, Peter (Tit.-Prof.)
NotesPoster presented on November 7, 2017.
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