Recrea&ng Texture when Gluten is Removed

Transcription

1 Recrea&ng Texture when Gluten is Remved March 2, 2015 Agenda Gluten- free Market Dynamics Gluten Func;nality Gluten- free Prduct Develpment Starches Other Ingredients The United States, the largest market, des nt shw signs f slwing dwn Steady grwth fr the gluten- free bread market as well as the crackers segment GLUTEN- FREE MARKET DYNAMICS The gluten- free fd market reached sales f $8.8 billin in 2014, represen;ng an increase f 63% frm Greater awareness f a gluten- free diet as a result f increasing diagnses f celiac disease and ther gluten sensi;vi;es, and the diet s perceived health benefits, are key t categry grwth. Mintel predicts the gluten- free fd categry will grw an addi;nal 62% frm , t reach sales f $14.2 billin in 2017, at current prices 1

2 Market changes ver the past few years accrding t the NFCA (Na&nal Funda&n fr Celiac Awareness) Celiac disease is an autimmune disease where the villi in the small intes&ne becme inflamed and cause gastrintes&nal distress Duble- digit grwth $20 billin dllars as f February 2014 accrding t SPINS Reflected by the buying pwer f the gluten- free cnsumer It is es;mated 1% f the Bri;sh ppula;n suffers frm gluten intlerance In the 90 s nly 10 t 15% were diagnsed. But the level f diagnsed has increased t 24% in 2013 It reflects the current size f the market based n scan data (which includes Frit's and Chex) because it truly shws that many gluten- free prducts are nw bth affrdable and accessible t the average cnsumer Jennifer Nrth, Vice President f the Na4nal Funda4n fr Celiac Awareness increasing numbers with a diagnsis is gd news and will inevitably mean that there will be an increased demand fr gluten- free prducts in supermarkets Sarah Sleet, Chief Execu4ve at Celiac UK Nn celiac gluten sensi&vity 18 millin Americans have nn- celiac gluten sensi;vity. That s 6 ;mes the amunt f Americans wh have celiac disease The number f peple appearing t suffer frm a gluten intlerance separate frm celiac disease nn- celiac gluten sensi;vity appears t be grwing Market Drivers: Healthy Lifestyle Nearly three quarters (72%) f thse wh eat gluten- free fds in the US have nt been diagnsed with celiac disease Abut ne in six cnsumers used t, r currently eat, gluten- free fds because f symptms f intlerance r sensi;vity withut a diagnsis f celiac disease 30% f American adults are lking t reduce r eliminate gluten frm their diets Jennifer Nrth, Vice President f the Na4nal Funda4n fr Celiac Awareness Reasns fr ea&ng gluten- free fds, June Why d yu/did yu eat gluten- free versins f fds that typically cntain gluten? FDA Regula&n: On August 5, 2013, FDA issued a final rule defining the term gluten- free fr vluntary use in the labeling f fds. The regula;ns t allw manufacturers t label a fd gluten- free if any f the fllwing cndi;ns apply: In general, fds may be labeled gluten- free if they meet the defini;n and therwise cmply with the final rule s requirements. Mre specifically, the final rule defines "gluten- free" as meaning that the fd either is inherently gluten free; r des nt cntain an ingredient that is a gluten- cntaining grain (e.g., spelt wheat) 2

3 FDA Regula&n cn&nued: des nt cntain an ingredient that is derived frm a gluten- cntaining grain that has nt been prcessed t remve gluten (e.g., wheat flur) des nt cntain an ingredient that is derived frm a gluten- cntaining grain that has been prcessed t remve gluten (e.g., wheat starch), if the use f that ingredient results in the presence f 20 parts per millin (ppm) r mre gluten in the fd des nt cntain 20 ppm r mre f unavidable presence f gluten in the fd GLUTEN FUNCTIONALITY Objec&ve Hw des the gluten- free baker build back texture, elas;city, and trap CO 2 bubbles t prvide the crrect structure and rise f a gluten- free prduct? What pten;al steps r stabilizing p;ns can be implemented t increase the shelf stability f a gluten- free prduct? What are the effects f fd addi;ves such as gums, starches and emulsifiers upn drying and staling in a gluten- free baked gd? Rll f Gluten in Baked Gds Gluten is a cmpsite f the prteins gliadin and glutenin These prteins, alng with starch, are fund in the endsperm f cereal grains such as wheat, rye and barley Gluten is a key cmpnent that prvides structure and resilience Gluten creates a 3 dimensinal netwrk that traps air bubbles and imprves t frm prper cell structure Viscelas&city Expressing bth viscus and elas&c quali&es When dugh is kneaded, glutenin crss- links with itself and then assciates with gliadin t frm gluten strands This prvides the viscsity and elas;city t dugh Mre kneading = mre gluten develpment = chewier texture (bagels, pizza crust) Less kneading = less gluten develpment = mre tender texture (breads) Leavening & Stabiliza&n Leavening (chemical r yeast) In leavened prducts, the gluten netwrk traps CO 2 bubbles Enables the dugh t swell r rise Stabiliza&n and Texture Baking the dugh cagulates the gluten Alng with starch, this stabilizes the structure and texture f the finished prduct 3

4 Cmmn Issues that Occur in Baked Gds when Gluten is Remved GLUTEN- FREE PRODUCT DEVELOPMENT Structural Lack f rise Lack f chesin Dense cell structure Textural Shelf stability Ingredients Cmmnly used in Gluten- Free Prducts t Enhance Nutri&n Whle Grain/Flurs Teff, amaranth, quina, chia, srghum, brwn rice, buckwheat, millet Prteins Sy, pea, rice, crn, whey, legumes Oils Flax, fish, algal, sy, canla, phytsterls Fibers Brans, gums, specialty sluble fibers, resistant starches, etc. Gluten- Free Develpment Gluten- free develpment U;lizing starches and gums When replacing wheat flur Use cmbina;n f pregel, ckup starch and gums t match the cld viscsity Use cmbina;n f starches, gums and prteins t match the structure Starch Starches wrk synergis&cally with ne anther and ther prtein surces t create the ideal texture and chewiness Use nn- wheat flurs and starches as the bulking agents in baked gds Starch func;nality Pregel: create cld viscsity and stabilize structure befre baking Ckup: create viscsity and water binding during hea;ng Mdified starches: added func;nali;es Imprved freeze/thaw Film frming Gel structure Tapica starch Creates nice structure Enhances chewy muthfeel Neutral flavr Gd freeze/thaw stability Mdified Starch Ptat starch Frms strng gel netwrk Gd binding Enhances tenderness Neutral flavr Mdified 4

5 Rice starch Small granule Rice flur mre cmmnly used due t cst Pregel waxy rice helps make dugh wrkable t much can be s;cky Neutral flavr Starch Crn starch Inexpensive Grain flavr Mdified prvide viscsity, elas&city and prduce favrable textural adributes that are lst when gluten is remved wrk synergis;cally with ingredients such as starches and ther gums t prduce varius textural anributes Change in rhelgy Gel Frma;n Viscsity Film frming Bi Xanthan Gum Gellan Gum Tree Guar Gum Lcust Bean Gum Tara Gum Fenugreek Tree Exudates (sap) Gum Arabic Talha Tragacanth Marine Alginate Prpylene Glycl Alginate (PGA) Carrageenan Lambda, Ita, Kappa Agar Plant & Vegetable Knjac Pec;n Cellulse Deriva;ves Inulin Tp Gum Ingredients Used Search fr prducts where Regin matches Nrth America and Full text search matches gluten free and Categry matches Bakery and Date Published is within the last three cmplete years, 2014 Xanthan Gum Increases viscsity f baner Anributes t chesive texture Guar Gum Increases viscsity f baner Anributes t freeze/thaw stability Imprves misture reten;n ver ;me Lcust Bean gum Increase baner viscsity Imprve chesin and cell structure Prmte freeze/thaw stability Gum Arabic Emulsifica;n Film Frma;n 5

6 Sdium Carbxymethyl Cellulse Imprves cell structure Imprves misture reten;n Hydrxyprpyl Methylcellulse & Methylcellulse Thermal gela;n characteris;cs Prvides structure and set during baking prcess A cmbina;n f Xanthan gum and Guar gum can increase dugh viscsity and resilience and aid in trapping CO 2 bubbles during the leavening and baking prcess Cmbining Xanthan gum and Knjac can prmte building back the viscelas;c structure that is lst when the gluten prteins are remved frm a system Frms a three- dimensinal gel structure that prmtes structure and set in the finished gluten- free prduct A cmbina;n f Tapica Starch, Xanthan gum, Citrus Fiber and Tara gum can prvide a st gel structure while increasing misture reten;n fr a mre palatable gluten- free baked gd A cmbina;n f Crn Starch, Gum Arabic, Xanthan gum and Guar gum anribute t rise, structure, suspensin and misture reten;n in a gluten- free muffin Nega;ve Cntrl Crn Starch, Gum Arabic, Xanthan gum, Guar gum A cmbina;n f Ptat Starch, Rice Starch, Gum Arabic, Xanthan gum, and Guar gum can prvide a favrable crumb structure in gluten- free baked gds while prviding added misture reten;n ver ;me Using a cmbina;n f Ptat Starch, Rice Starch, Gum Arabic, Xanthan gum, Guar gum and Citrus Fiber anributes t a favrable rise while maintaining a tender and mist texture ver the prduct s shelf life 6

7 A cmbina;n f Ptat Starch, Tapica Starch and Guar gum can prvide a st crumb structure and misture reten;n in a Devil s Fd cake Trublesh&ng fr Gluten- Free Baking Issue: Lw dugh viscsity Add a pregel starch r cld water sluble gum t increase dugh viscsity Issue: Gluten- free dugh is t s;cky Reduce gum/pregel starch/waxy rice flur if dugh is t s;cky Issue: Texture degrades with shelf life Increase mdified starch, flur r gums fr textural shelf life extensin Issue: Grainy texture Reduce the amunt f rice flur and increase the amunt f starches r mdified starches Summary The gluten- free market cn;nues t shw a grwing trend Gluten anributes t textural and func;nal characteris;cs f baked gds Varius prducts can be u;lized t mimic certain func;ns f gluten References/Cntacts Janae Kuc R&D Manager Gum Technlgy, a Business Unit f Penfrd Fd Ingredients jkuc@penfrd.cm ext Thank Yu 7