The Biscuits and Bakery Manufacturers industry is paying increased attention to consumers seeking gluten-free products. In fact, sales of these products are at the peak. In baked goods, gluten is a critical functional component. Food manufacturers are responding more to the incredible demand for gluten-free products and are attempting to develop gluten-free food items such as bread, biscuits or cookies. But, there are many challenges to overcome in the manufacturing of gluten-free baked goods, with the most significant hurdle being the difficulty in recreating the typical textural characteristics of wheat-based bakery products.
Alternative flours like rice, sorghum, bean, soy, potato, amaranth, quinoa, and teff could be included in a gluten-free formulation. As correlated to traditional baked goods, gluten-free products tend to be more expensive due to the use of unique ingredients and also have a shorter shelf life.
Gluten is a form of protein that is found in grains like barley, wheat, and rye or which makes the bread soft and gives it an elastic quality and is essential in the dough formation and influences the structure of the crumb and ultimately the quality of the baked product.
Gluten is also responsible for a severe autoimmune disorder known as Celiac Disease (CD) in which proteins from the grains wheat, rye and barley (collectively called gluten) damage the small intestine. There is no known treatment for the Celiac disease other than to make sure that your diet is entirely gluten-free and this is why Biscuits and Bakery Manufacturers are coming up with new products in their Gluten-free bakery list. Gluten-Free and high fiber will be the future of the Biscuits and Bakery Manufacturers industry.
Increase in Demand for Gluten-Free Baked Products
Gluten-free products have always always been in existence for many years now for the people suffering from celiac disease has, as of lately the demand for gluten-free baked products has increased significantly. Contradicting the popular opinion, this rise in the market has been driven by the widespread notion that gluten-free baked products are healthier than conventional 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 which helps in weight management and also fight obesity providing more energy than the regular baked products.
Challenges in The Market
The primary goal of Biscuits and Bakery Manufacturers industry is to create a product, which has a same texture and taste in which the consumer cannot recognize the difference between eating a product with gluten.
Typically, when gluten is replaced with an alternative from the baked product, the product develops some undesirable traits such as low volume, grittiness, and lessened shelf life. Texture being the primary challenge; it is difficult to create the tender yet soft feel without gluten. Using the right grain and granulation can eliminate the grittiness issue and providing an appealing visual element to the product. More and more Biscuits and Bakery Manufacturers are conducting research and trying to improve the quality of their gluten-free baked products. Continual research and development have resulted in the formulation of a whole range of new gluten-free products, with every Biscuits and Bakery Manufacturers trying to identify themselves with the other by baking their unique variant.
Adhering to Consumer Demand
Biscuits and Bakery Manufacturing industry will be defined by innovation with the growing trends in the gluten-free food products. Few food trends have displayed the consumers of a gluten-free diet can look forward to a broader variety and improved quality of gluten-free products. There are many possibilities for the future, where more brands and retail chains would introduce more gluten-free products along with restaurants having a gluten-free menu. Nevertheless, there are still challenges for the Biscuits and Bakery Manufacturing industry. They need to develop new gluten-free alternatives that are as appealing as their classic counterparts. The high versatility of specialty rice ingredients allows Biscuits and Bakery manufacturers to provide a comprehensive product offering and assure that consumers can enjoy gluten-free products without having to compromise on quality, taste or texture.
Delivering Pleasant Taste and Texture
Biscuits and Bakery Manufacturers are facing a massive challenge in providing the perfect taste without rupturing the texture of the bakery products. In high-quality product formulations, rice flours and rice starches can be used as the primary ingredient as a replacement for their wheat-based counterparts. Rice Starch has proved to be performing very well compared to other gluten-free, and also gluten-containing, parts. Rice ingredients have enhanced the volume development of gluten-free bread and soft baked goods without leaving them dry, crumbly, gritty or with off-flavors. Rice flour also improves the crumb structure and volume as it can promote water retention during the baking process, hence increasing the shelf-life. Also, rice flour or rice starch contributed baked goods to gain a smooth surface and added ‘crunch,’ as rice ingredients can deliver an excellent and equal creation of pores.
Furthermore, specialty rice ingredients offer food manufacturers high quality, stable products that encompass a wide range of nutritional benefits. Rice-based elements, along with enriching the dietary profile of the gluten-free bakery products are also adding nutritional value to them as rice is source of vitamins (especially Vitamin B), minerals (magnesium and phosphorous) and antioxidants (such as gamma oryzanol found only in rice).