One of the major problems associated with gluten free products is their texture. Part of the project was therefore to investigate the influence of a range of enzymes such as transglutaminase, glucose oxidase and protease on wide range of gluten free cereals. It was shown that enzymes can play an important role in improving the structure of gluten free bread, but the enzymes showed different interactions with the various gluten free flours.

Novel processing such as high pressure processing was also introduced as a means to create ingredients for gluten free cereal products. The impact of HP was investigated on the major polymers found in gluten free flours, such as starch and protein was also performed. The results revealed that starch gelatinisation and protein network formation at pressures ?‰? 350 MPa was obtained while a weakening of protein structures was observed at lower pressures. Addition of HP-treated gluten free batters to bread resulted in improved volume and decreased staling at 200 MPa, while higher pressures did not improve oat bread quality. The work was conducted by the research team of Professor Elke Arendt, University College Cork, Ireland. Part of the Nutritional analysis of the gluten free flours was conducted by the team of Professor Jan Delcour, KU Leuven, Belgium.

Source: VTT Technical Research Centre of Finland