Improving Gluten Free French Bread


	Improving Gluten Free French Bread

northwestfoods

3-23-2009 2:21 PM

167 views

northwestfoods says:

It is likely that we will continue to public and propitiatory food science research into the formulation of gluten free products.

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/1ef9ab03-be15-4478-9cd3-33977857b3ee/6145FE2F-05DF-4BE0-BD0E-1E0717B2C833/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.foodnavigator.com/Science-Nutrition/Gluten-free-baguettes-get-formulation-boost/?c=otwSL2VXXbCnlY95OXADVw%3D%3D&utm_source=newsletter_daily&utm_medium=email&utm_campaign=Newsletter%2BDaily" href="http://www.foodnavigator.com/Science-Nutrition/Gluten-free-baguettes-get-formulation-boost/?c=otwSL2VXXbCnlY95OXADVw%3D%3D&utm_source=newsletter_daily&utm_medium=email&utm_campaign=Newsletter%2BDaily" style="font-size: 11px;">www.foodnavigator.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.foodnavigator.com/Science-Nutrition/Gluten-free-baguettes-get-formulation-boost/?c=otwSL2VXXbCnlY95OXADVw%3D%3D&utm_source=newsletter_daily&utm_medium=email&utm_campaign=Newsletter%2BDaily"><P>Writing in the <I>Journal of Food Science</I>, CNRS scientists report that the buckwheat flour-guar gum combination is the optimal for achieving textural and colour characteristics of French bread. 
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<I>“This study identified the optimal formulation (with 1.9 per cent guar gum total flour basis and 5 per cent buckwheat flour of all flours and substitutes) for the production of <A href="http://www.foodnavigator.com/content/search?SearchText=gluten-free">gluten-free</A> breads with French <A href="http://www.foodnavigator.com/content/search?SearchText=bread">bread</A> characteristics, suitable for coeliac patients,” </I>wrote the researchers, led by Marie de Lamballerie.
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<I>“Moreover, buckwheat flour in the actual base of ingredients (rice and cornflours, corn and potato starches) was found to have interesting improving effects on the quality attributes of the bread. </I>
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<I>“As the behaviour of dough is directly related to the role played by the macromolecules, which determine the texture of the final product, then the proteins, starch and non-starch carbohydrates from buckwheat merit thorough investigation,”</I> they added. 
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