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Developing new products for the gluten-free...
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Developing new products
for the gluten-free market
Dr Charles Speirs
Bakery Science Manager
Campden BRI
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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……..
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Gluten proteins
Flour Dough
Gluten forms a continuous, viscoelastic network
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ALPHA AMYLASE DESTROYED
ALPHA AMYLASE ENZYME CONVERTS STARCH TO SUGAR
STARCH GELATINISATION STARTS
YEAST ACTIVITY INACTIVATED
OVEN SPRING
0
10
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60
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0 10 20
CR
UM
B T
EM
PE
RA
TU
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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
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Native Starches
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Native starches
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Bread can be
refreshed by heating
Recipe Approaches
Sugar
Fat
Enzymes
Data is for wheat bread
Routes to improve texture
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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
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Safety challenges
for free-from allergen
foods
Dr Helen Brown
Biochemistry Section manager
Campden BRI
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Free-from allergen foods
Purchased by
• Sufferers/ carers/
family
• ‘Lifestylers’
!! Same standard regardless !!
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Free-from allergen claim
An absolute claim unless
regulatory threshold
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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
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Free-from allergen
claim
An absolute claim unless
regulatory threshold
Only use after rigorous
assessment of
ingredients, process
and environment
FSA ‘May Contain’ Guidelines
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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
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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
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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
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Selecting the method of analysis
Method choice
- may depend on what methods are available
Gluten
Wheat
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Method validation
Very important!!
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Effective allergen management......
does the information on the wrapper
reflect the reality?
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