Limagrain Launches Solution for Lowering Gluten in Bakery

gluSAFE is a clean label solution which strengthens the gluten network of the flour. It allows bakers and millers to reduce or omit the amount of gluten they might add by between 30 to 40%.

05 Oct 2009 --- As gluten prices continue to rise, Limagrain Céréales Ingrédients (LCI) have developed gluSAFE, which is being presented at IBA in Düsseldorf, the most important international specialist trade fair for bakers and confectioners.

gluSAFE is a clean label solution which strengthens the gluten network of the flour. It allows bakers and millers to reduce or omit the amount of gluten they might add by between 30 to 40%.

The company also introduced an extension of the GluSafe concept called Glusafe Sweet for sweeter products.

“Glusafe Sweet is a clean label solution that is a mixture of functional ingredients that can increase the volume of your Viennese type pastries,” says Anne LIONNET, LCI’s Marketing Manager for Bakery Products announcing the new product. “The beneficial action of Glusafe Sweet will reduce the gluten in recipes - and will reduce costs.

“Glusafe Sweet is used in addition to your standard improver to substitute a part of the added gluten - without a change in the hydration / gluten added.

“For your dough, Glusafe Sweet 0.3% brings the same benefits as added gluten with increased elasticity, decreased extensibility and improved tolerance.

“It also has benefits over gluten for finished products with improved oven development and volume.

“For Brioche applications, there is a positive impact on texture.  A decrease of 40% in gluten with 300g of Glusafe Sweet has no significant difference in flexibility to J+28, while a decrease of 60% in gluten with 400g of Glusafe Sweet gives flexibility to the end of shelf life – and no difference in crumb elasticity.

“And similar benefits are seen when Glusafe Sweet is used in Milk Bread applications,” added Anne Lionnet.

Meanwhile LCI note that the link between food and health is more and more important. Food industrials have to take into account this trend, which impacts on the food behaviour of consumers.

The choice of natural ingredients, nutritional ingredients, and limiting additives becomes a challenge that has to be met for companies when developing future products.

In response to these demands, LCI has developed a whole range of  ‘clean label’ improvers for bakery products. The challenge is to obtain the same functionality as the additives usually used in the bakery products with ingredients that are 100% clean label.

For each application LCI has a solution:

For puff pastry applications:
dafa crisp croissant CLX is an improver without additives dedicated to puff pastries such as croissants. A crisp finish, particularly sought after in puff pastry products, is linked in particular to the quality of the layer structure and to the volume of the puff pastry itself. To obtain good quality puff pastry, it is necessary to have a close consistency between the fat and the dough. The dough needs to be strong, resistant and extensible in order to stand up to mechanical constraints.

dafa crisp croissant CLX regulates the consistency of the dough, making it soft and resistant without compromising its initial strength. This improver suits for all technologies: direct process, frozen dough process, or pre-proofed process.


For viennoiserie applications (milk bread, brioche, buns and rolls):
dafa soft viennois CL is an improver without additives dedicated to viennoiserie products such as brioche or buns and rolls. It improves softness and freshness throughout the shelf life. It allows the final products to be very soft with a good regularity and thinness of the crumb without compromising the dough characteristics.

Finally, LCI has expanded its ingredients offer for pastry applications with farigel wheat 80. The ingredient is a functional flour from a patented process.  This flour brings a sensation of softness to muffins and cakes which is normally due to the use of fats.

 Farigel wheat TM80 is a ‘clean label’ texturing solution listed as wheat flour. Only 2.2% of farigel wheat TM80 allows the substitution of 30% of fats in a standard cake recipe, preserving a fresh mouth sensation and softness of the crumb during storage. farigel wheat TM80  has excellent flowing capacity due to the precisely controlled particle size. It also offers excellent quality in pastry applications and enables the elimination of additives usually used to enhance the softness of end products. Besides its nutritional qualities, it offers a considerable cost efficiency by reducing fat, LCI claim.