TOP Creates Opportunity to Tap Into Trend For Gluten-Free Bread
19 May 2015 --- A bread alternative based on fibres, proteins and gum arabic has been formulated in order to keep up with current trends for low-carbohydrate and gluten-free bread. Dutch food technology specialist TOP has developed a new bread without starch, that has a low level of carbohydrates and is gluten free.
Bread has a light and elastic texture, with enough firmness to be able to put a spread on it. Traditionally the texture can be achieved by kneading wheat meal with water, yeast and salt. The gluten (proteins) are responsible for creating a structure in which the air produced by the yeast is contained. And the starch (carbohydrates) fixates this structure during the baking process, making it firm.
The alternative bread that TOP has developed is made of proteins, fibres and gum arabic and hardly contains any carbohydrates. Together with the yeast and salt these ingredients create a structure that is both light and elastic after the baking process and still has enough firmness to it.
“The bread could do with a bit more taste, but this can easily be solved in the future,” according to Dennis Favier, creative director of TOP bv.
The bread is developed during a feasibility project in cooperation with the company LikeFresh bv and with support of the province of Gelderland. TOP is currently investigating the possibility to further develop the bread and scale it. “We hope to find an entrepreneur that is interested in bringing this product successfully to market” said Favier.
