USING SCIENCE TO IMPROVE GLUTEN FREE BREAD
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Eating gluten free is currently one of the biggest trends in the food industry. According to Food Navigator, the global market for gluten-free products since 2004 has had an average annual growth rate of 29%. This rise in popularity is based on a growing awareness of possible gluten intolerance, which is coupled with gluten free diet fads. To profit off of this trend, companies are scrambling to invent a better gluten free bread, which is no small task.
The gluten protein creates flour that is better at retaining moisture than gluten free flour mixes. Therefore, gluten free bread crumbles more and goes stale faster than regular wheat based bread. The addition of sourdough bacteria to gluten free bread holds the potential to solve these problems and even extend the shelf life of these products. Will McDonald’s breakfast sandwiches soon come in a gluten-free offering? As the market grows and the research continues, it seems probable.
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