Replacing Gluten In Bread Requires A Combination Of Substances, Technologies

A review of scientific literature finds that it takes a combination of substances and techniques to satisfactorily replace gluten in breads. According to the German researchers, to achieve a gluten-free bread that approaches the quality of French bread, no single ingredient – whether gluten-free flours and starches, hydrocolloids and gums, proteins, enzymes, sourdough, or emulsifiers – can replace gluten in bread dough with acceptable results. The researchers discussed the potential benefits of pre-treating dough using high-pressure (HP) processing that modifies proteins and changes the properties of carbohydrates and fats.