developing new products for the gluten-free...
TRANSCRIPT
Developing new products
for the gluten-free market
Dr Charles Speirs
Bakery Science Manager
Campden BRI
What is special about wheat? • Gluten proteins
(dough structure,
anti-staling)
• Surface active
proteins (bubbles)
• Arabino-xylans
(water binding)
• Lipids (emulsifiers)
• Starch
So, its not just about gluten……..
Gluten proteins
Flour Dough
Gluten forms a continuous, viscoelastic network
ALPHA AMYLASE DESTROYED
ALPHA AMYLASE ENZYME CONVERTS STARCH TO SUGAR
STARCH GELATINISATION STARTS
YEAST ACTIVITY INACTIVATED
OVEN SPRING
0
10
20
30
40
50
60
70
80
90
100
0 10 20
CR
UM
B T
EM
PE
RA
TU
RE
C
YEAST CONVERTS SUGAR
INTO CO2 PROTEIN SUPPORTS
STRUCTURE
STARCH SUPPORTS STRUCTURE
WATER FROM PROTEIN TO STARCH
TIME (mins)
Baking of the crumb
Hydrocolloids can
substitute for gluten
Native Starches
Native starches
Bread can be
refreshed by heating
Recipe Approaches
Sugar
Fat
Enzymes
Data is for wheat bread
Routes to improve texture
Technical Challenges
• Gluten provides structure
Can be addressed by hydrocolloids (e.g. xanthan,
cellulose gums)
• Alternatives to wheat starch often required
Can be addressed by blends of starches and flours
• Rapid staling/firming
Can be addressed by recipe (fat, sugar or enzymes)
or reheating
Safety challenges
for free-from allergen
foods
Dr Helen Brown
Biochemistry Section manager
Campden BRI
Free-from allergen foods
Purchased by
• Sufferers/ carers/
family
• ‘Lifestylers’
!! Same standard regardless !!
Free-from allergen claim
An absolute claim unless
regulatory threshold
Allergens - Regulatory Thresholds
Threshold
lowest dose capable of
eliciting an allergic reaction1.
UK & EU regulatory limits Gluten
Sulphites
Lactose in infant & follow-on formula
Wine – egg and milk fining agents
1 Taylor & Baumert (2010) Curr Allergy Astham Rep. 10 265-270
Free-from allergen
claim
An absolute claim unless
regulatory threshold
Only use after rigorous
assessment of
ingredients, process
and environment
FSA ‘May Contain’ Guidelines
Allergen Risk Assessment
Systems
• Identify risk, hazard and probability of
occurrence
• Identify control measures, validate them &
modify them where improvement is
required, verify in use on ongoing basis
• Define communication requirements in
line with risks
Role of Allergen testing
• To validate allergen
management
controls • Confirm allergen status of raw
ingredients
• Compliance of final product with
labelling regulations
• Investigation of consumer
complaints
• To inform risk assessments
However...
• Testing is not a substitute for a
good allergen management plan
• Testing is not a control measure
• Testing alone cannot be used to
underpin allergen declarations
Testing should be used to
substantiate written
assurances and paper
traceability
Sampling & testing
– The Purpose
– The type and form of the
allergen
– The type of samples
– Where and when to
sample
– Frequency of sampling
– Representative samples
– What test method is
appropriate
Selecting the method of analysis
Method choice
- may depend on what methods are available
Gluten
Wheat
Method validation
Very important!!
Effective allergen management......
does the information on the wrapper
reflect the reality?
