Gluten, a protein that is present in some grains like wheat, barley and rye is what makes the bread chewy and gives it an elastic quality. The elastic quality is very important in the formation of dough and impacts the structure of the crumb and ultimately the quality of the baked product.
Gluten is also responsible for a serious autoimmune disorder known as celiac disease which affects a significant percentage of the population across the world. When the person with celiac disease eats anything with gluten, their body overreacts to the protein and damages their villi, which are very small finger-like projections found along the wall of the small intestine and when the villi are injured, the small intestine can’t properly absorb nutrients from food leading to nutrients deficiency in the person's body. This also results in intestinal problems like diarrhoea, constipation, gas etc. There is no known treatment for the Celiac disease other than to make sure that your diet is completely gluten-free.
Increase in Demand for Gluten-Free Baked Goods
While the traditional demand for gluten-free products for the people suffering from celiac disease has always been in existence for many years now, as of lately the demand for gluten-free baked products has actually increased significantly. Contradicting the popular opinion, this rise in demand has actually been driven by the popular belief that gluten-free baked products are healthier than traditional wheat flour based baked products and has nothing to do with Celiac disease.
Gluten-free foods are known to have a low GI and calorie content. This helps to reduce weight and also fight obesity providing more energy than the normal baked products.
Challenges in The Market
While gluten-free products are an excellent option for the health conscious, formulating and processing of gluten free baked products is a big challenge. The main goal is to create a product, in which the consumer cannot recognize the difference from eating a product with gluten and it must have the same texture and taste as well.
Usually, when gluten is removed from the baked product, the product adapts some undesirable traits such as grittiness, low volume and reduced shelf life. The primary challenge is texture; it is difficult to create the tender yet chewy texture without gluten. But with using right grain and granulation, the grittiness issue can be solved and can provide an appealing visual element to the product.
More and more bakers are conducting research and trying to improve the quality of their gluten-free baked products. Continual research and development have resulted into creation of a whole range of new gluten-free products, with every baker trying to distinguish themselves from the other by baking their own unique variant.
SwissBake has been one of the leading contributors to the development of wide range of gluten free products. With our state of the art research facility located in Switzerland, we have been successfully fulfilling the evolving needs of the bakery industry and developing innovative tailor-made solutions for high-quality Product.
Out team of experts has successfully developed an extensive range of Gluten Free Products without compromising on the texture and taste of the end product. This range of products which includes:
SB-Fit Gluten free flour which is an all-purpose gluten-free flour that can be used for the production of any type of gluten free baked goods, rich in dietary fibres and low in fats. It is completely Gluten free and Egg free
SB-Fit Gluten free Multkorn Brot which is a complete mix for the production of gluten-free multi-grain bread with various seeds. SB-Fit Gluten free Multkorn Brot has a rich mix of sesame seeds, sunflower and linseed among other key ingredients.
SB-Fit Gluten free Cake and Muffin Mix which is a complete versatile mix for the production of various gluten free sweet baked goods like muffins, cake and cookies. SB-Fit Gluten free Cake and Muffin Mix makes muffins and cakes as delicious as the original wheat flour varieties.
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