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Home » Product Development » Gluten-free Product Development: Replacing Wheat

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Gluten-free Product Development: Replacing Wheat

BY: Kelly Hensel

Session 243
July 16; 8:30–10 a.m.
Room S402

Gluten-free BreadIt is estimated that approximately 1 in 133 consumers in the United States suffer from celiac disease, which is triggered by the consumption of gluten found in wheat, barley, and rye. However, only 5–10% of these consumers are diagnosed; the remaining individuals go undiagnosed or do not show clinical symptoms of the disease. It is estimated that up to 25% of consumers in the U.S. now purchase gluten-free products, making gluten-free one of the fasting growing food segments today.

Formulating gluten-free brings some textural challenges to bakery manufacturers. Common issues in gluten-free bakery product development are reduced volume, lack of an even cell structure, and a dry, crumbly, grainy texture. Native flours/starches, modified cook-up and pre-gelatinized starches, and gums are some of the ingredients used in gluten-free bakery formulations.

This presentation will provide an overview of celiac disease and non-celiac sensitivity, regulations, and detection methods that are available for food industry to utilize to ensure compliance with gluten-free labeling claims. In addition, the speakers will discuss formulating gluten-free products using specialty flours, native functional and modified starches. Finally, the session will highlight the use of pulse ingredients, which are non-GMO, gluten free, vegetarian, and natural food solutions which are good source of protein, dietary fiber, vitamins, and minerals. Pulse ingredients such as flour, semolina, protein, starch and fiber products are functional ingredients which can be used as base formulas in gluten free formulations.

4 Responses to “Gluten-free Product Development: Replacing Wheat”

  1. Dr. James R. Morano says:

    Who is giving or MC’ing the presentation. I want to know if this is going to be a more commercial event where you have companies pushing their ingredients for this market … or is this going to be more along the lines of noncommercial knowledge (research material)?

    If this is going to be primarily a commercial company event, then who is going to be on the key speaker list?

  2. Kelly Hensel says:

    Hi James,
    Here’s a list of the speakers for this session:
    * Dr. Joe Baumert currently serves as an Assistant Professor in the Department of Food Science & Technology and Co-Director of the Food Allergy Research & Resource Program at the University of Nebraska.

    * Dilek Uzunalioglu leads the Bakery and Snack Applications team at Ingredion Incorporated supporting key applied research, new product development and customer support projects. Before joining Ingredion, Dilek worked as an assistant professor at Istanbul Technical University Food Engineering Department.

    * Mehmet Tulbek is the Global Director of Research, Development and Innovation division of Alliance Grain Traders.

    * Bruce R. Hamaker is Director of the Whistler Center of Carbohydrate Research and holds the Roy L. Whistler Chair Professor in Carbohydrate Science in the Department of Food Science at Purdue University, West Lafayette, Indiana.

    Please let me know if you need some more information.
    Kelly Hensel

  3. Mindy Lake says:

    Is this a free presentation or do we need to register to attend?


  4. Kelly Hensel says:

    HI Mindy! To attend this session you need to register for teh Scientific Program of the Annual Meeting. You can view the information here: There are discounted rates for IFT members. Let me know if you have any questions or need further help. Thanks!

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