Baked foods manufacturers continue to be challenged with removing gluten from their products because the protein gluten is found in all forms of wheat (including durum, semolina and spelt), rye, barley, and related grain hybrids such as triticale and kamut. In leavened products (either chemical or yeast raised), gluten combines with water to produce an elastic and porous web that traps gas bubbles released by action of a leavening agent. Gluten makes the dough or batter resilient and stretchy, contributing to the product’s airy texture.
“Removing gluten from leavened products not only impacts texture and mouthfeel but also aroma and appearance,” said Phil Sprovieri, vice-president, sales and marketing, Flavorchem, Downers Grove, IL. “Flavors can be used to bring back the mild yeasty or fermented flavor notes that consumers have come to expect in breads and similar products.”