Advances and Ongoing Challenges in the Development of Gluten-free Baked Goods

Wheat allergies and gluten intolerance or sensitivity cause health problems for a significant number of people. Although our understanding of gluten-related disorders and their diagnosis is increasing, several aspects are still not well understood. In most cases, a gluten-free diet is the only way to manage these disorders. The growing awareness of gluten intolerance is creating new opportunities in the marketplace for gluten-free products. However, gluten-free product development presents a considerable challenge for food product developers at several different points in the process. A defined set of regulatory guidelines for gluten measurement and gluten-free labeling have been developed in the United States and Europe, with ongoing developments in several parts of the world. To be labeled "gluten-free," products and their ingredients must be tested to ensure they meet the standards specified in these regulations. Supply-chain considerations also play a key role in ensuring the glutenfree status of food products. Several technical factors related to product functionality present a challenge for gluten-free product development as well. Many gluten-free native flours and starches, modified starches, and gums are being used in gluten-free formulations. However, these gluten-free baked products typically differ in flavor, texture, and appearance from their wheat-containing counterparts. Combinations of starches, flours, and other ingredients can be used to develop gluten-free products with flavors and textures that are similar to wheat flour-based products in some specific applications. However, to date there is still no one set of ingredients that can be used as a direct wheat flour replacement- an optimal wheat flour replacer still needs to be discovered or developed . Currently, the closest approach is the use of a combination of modified or functional native starches or flours, including fibers, proteins, and hydrocolloids as cotexturizers and nutrition supplements. © 2013 AACC International, Inc.