Gluten-free Foods

Many people suffer from celiac disease which is a lifelong intolerance to the gliadin fraction of wheat and the prolamins of rye, barley and possibly oat. The only effective treatment for celiac disease is a strict gluten-free diet (Gallagher, 2009). Within the whole ‘free from’ segment, gluten-free is one of the fastest growing markets.

Gluten-free challenges

Replacement of gluten in fresh bread is one of the biggest challenges, when developing gluten-free cereal products. Major quality issues faced are poor crumb volume and elasticity, resulting in a brittle and crumbly texture that stales quickly.

Potato proteins that significantly improve volume and crumb texture

Solanic® offers significant benefits in various gluten-free bakery applications. As no standard ‘one-size-fits-all’ solution exists, tailored recipe development in combination with other ingredients is required. The potato protein has various gluten-free food applications:

  • Bread: Potato protein is used in gluten-free bread for improved loaf volume, color and crumb structure. This applies to bread mixes for home-baking, long shelf-life and frozen breads, and even fresh breads.
  • Dough: In pizza dough and tortillas Solanic® supports dough handling through improved cohesiveness and enhances volume and texture.

  • Cakes and Muffins: In cakes and muffins improved crumb softness is achieved.
  • Pasta: In gluten-free pasta the right binding and bite are obtained.

Benefits of Solanic® potato protein

Solanic® improves the nutritional balance of gluten-free products, which are often poor in protein compared to wheat-based products. Other benefits of Solanic® potato proteins in gluten-free foods:

  • Foaming plus setting upon baking
  • Giving even crumb structure with softness
  • Controlled oven spring
  • Better volume, shape and colour
  • No allergen labeling
  • Enhanced nutritional quality
Innovation by nature
Sitemap
Avebe is developing

And has been for almost 100 years.
Not always to become more or bigger,
but always to be better.

This ambition deserves a new visual identity.

Welcome to our new website.

- Click to continue -