"All pseudocereal-containing gluten-free breads had a significantly softer crumb in comparison with the gluten-free control. Nutritional studies revealed that gluten-free breads containing pseudocereals had significantly higher levels of protein and dietary fibre in comparison with the gluten-free control. The nutritional value of these breads was also in line with the existing nutritional recommendations for coeliac diets and coeliac products. Also, all of the pseudocereal breads showed significantly higher antioxidant activity and polyphenol content compared with the gluten-free control," explains Dr Gallagher. Antioxidants prevent food oxidation during cooking and storage, and can also protect the body from degenerative diseases.

Dairy as gluten-free ingredients

Teagasc food researchers working at Ashtown and Moorepark are investigating the conditions required to produce a dairy-based ingredient with properties similar to gluten in a gluten-free dough system. So far, the researchers have found that under optimum conditions of pH and calcium concentration, casein aggregates and forms a protein network capable of retaining gas in gluten-free dough, similar to wheat dough. This work is still in progress.

Benefits to industry

Dr Gallagher said that the ingredients, formulations and technologies that have been studied and developed in these projects have yielded novel information, which will help to provide the industry with healthy, viable alternatives to the more traditional approaches in gluten-free formulation and baking.

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