Brabinar: Gluten-free - from a trend towards high-quality products
In cooperation with the ICC, University College Cork and Brabender explain the background and methods for analysing gluten-free flours and developing gluten-free baked goods.
Although the number of people suffering from coeliac disease (gluten intolerance) or gluten sensitivity seems to be relatively small, the global market for gluten-free food is growing steadily. While raw materials and the bakery and pasta products made from them, e.g. from rice, maize, buckwheat or pulses, are basic foodstuffs in countries such as Asia, Africa or Latin America, they have now become alternatives to classic cereals and their end products all over the world. Whether bread made from rice flour, snacks made from corn semolina or noodles made from lentil flour, the range of gluten-free products is now very diverse. Determining the appropriate recipe for these products and selecting the most suitable raw materials is still a challenge for industry and research in this field.
The methods for testing the quality of wheat flour, including the ICC Standard No. 115/1 for determining the water absorption of flour and the kneading properties of the dough, have been established for decades.
Brabender together with University College Cork will demonstrate that these methods can also be used for the analysis of gluten-free flours and doughs in a virtual seminar (Brabinar) on 17 November and 15 December 2020 at 4 pm CET. The event is addressing experts and executives from industry and research dealing with quality control of gluten-free raw materials and/or product and recipe development.
The University College Cork and Brabender offer the seminar in cooperation with the International Association for Cereal Science and Technology (ICC). The virtual ICC seminars are basically free of charge for members. For his event Brabender sponsors the usual fee for non-members.
Part 1: Gluten and gluten-free raw materials in spotlight
In the first part of the seminar to be held on 17 November, Aylin Sahin (Postdoctoral Researcher at University College Cork) will present fundamentals about gluten as well as gluten-free raw materials and end products. Alongside an overview of the growing market of gluten-free products, celiac disease and gluten and its functionality in bread, she will explain the challenges of using gluten-free flours and present functional ingredients for the production of gluten-free bread (hydrocolloids, proteins, sourdough).
Part 2: Gluten-free flour being tested in practice with a proven measuring method
Part two of the seminar on 15 December will focus on the practical analysis of gluten-free flour and dough and its relevance for the optimisation of gluten-free end products. In addition to theoretical basics on the measuring methods, Jessica Wiertz (Manager Applications) and Stefan Jansen (Application Technologist) will show how the water absorption and kneading properties of gluten-free flour can be determined with the Farinograph and the FarinoAdd-S300. The participants will also learn how the rapid methods of the measuring instruments GlutoPeak (for determining gluten quality) and ViscoQuick (for determining gelatinisation properties) can support the classical measuring methods.