Gluten–free bread

The functionality of wheat flour in bread depends on both the protein and starch components of the wheat. During mixing and dough development, wheat protein develops a gluten network which is responsible for maintaining dough structure during proving and the early stages of baking. As the temperature rises during the latter stages of baking, the gluten denatures and starch gelatinisation occurs. This is primarily responsible for the final structure and texture of baked bread.With gluten free bread systems, ingredients have to be identified which can contribute the functionality of both the gluten and the wheat starch to the bread system.

• Hydrocolloids provide the visco-elastic and gas-retaining properties found in wheat flour dough
• Starches or flours gelatinise during baking to provide a structure and texture to bread.
• Functional proteins such as egg albumin which contribute to stabilising the structure.

Contact Us

If you would like further information please email us at info@campden.co.uk or call our switchboard on +44(0)1386 842000 and they will be happy to direct your call to the relevant person.