Currently two percent of the European population suffers from gluten intolerance so-called celiac disease. Its consequences can be prevented by keeping a strict gluten-free diet. Gluten is an ingredient of all common types of grain. It is, thus, included in staples such as baked goods and pasta.
The demand for gluten-free products which are mainly offered by small and medium size businesses (SMB) has increased considerably. However, the consumer acceptance of the products that are currently available are still limited, because often the taste, texture, and mouth feel do not fulfill the expectations of the consumer.
The research project Glutenfree will give SMBs the chance to develop high quality gluten-free baked goods and pasta with a high consumer acceptance and, thus, the potential to use this profitable market sector. In the project alternative food ingredients such as plant proteins and hydrocolloids will be developed that have a structure formation in baked goods and pasta that is similar to wheat gluten.
The interaction of different recipe ingredients during the production process and their effect on texture and aroma will be analyzed for product improvement. The evaluation of consumer preferences, acceptance, and needs is an important part of the research.