Shelf life, nutritional limitations, and more
The unique structure of gluten aids in leavening retention and, therefore, creates “the perfect crumb, texture, and volume,” Shelke explains. It also provides the chewiness of breads. Current gluten substitutes do not yet produce dough that matches wheat-flour dough: Gluten-free doughs are more batter-like and lack viscosity and elasticity. The result is gluten-free baked goods that don’t yet match the body, crumb, texture, and deliciousness of gluten-based products.
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The Nutritional Outlook Podcast Episode 33: Keeping up with contract manufacturing
July 26th 2024Nutritional Outlook talks to Lauren Samot, commercial innovation leader, and Blayney McEneaney, sales executive at Vitaquest International, about trends within the contract manufacturing space, and the ways in which contract manufacturers like Vitaquest keep up with the market and differentiate themselves from the competition.