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Mixing Process Has Impact on the Quality of Gluten-Free Bread

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2/22/2013

For the first time ever, researchers studied the impact of the mixing process on the quality of gluten-free bread.  Using a rheofermentometer, an instrument used to analyze bread dough behavior during the baking process, researchers found higher quality gluten-free bread relies on using a better mixing arm and finding the best mixing speed and length of mixing time for the recipe. The hydration of the bread mixture also played a role in the final texture of the gluten-free bread.

Wheat bread gets its texture from the gluten it contains, as the gluten helps to form gas pockets, giving the bread a fluffier quality.  While alternatives to gluten have been found to help mimic the airy texture, the mixing process is still lacking in research.  Based on the results of the study, researchers say manufacturers need to “fine-tune” their mixing process to get the best results with gluten-free bread.

Read more on gluten-free bread mixing at BakeryandSnacks.com.

Note: NFCA maintains the position that views and information presented on articles and websites we link to are those of the authors, and not necessarily those of NFCA.
 

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