Poznań scientists are looking for tasty gluten-free recipes
Development of recipes for bakery products, which after baking look attractively, are tasty, and do not contain gluten - is the task undertaken by scientists from the Department of Food Commodity Science of Poznań University of Economics.
Gluten is a mixture of proteins that are found in cereals such as wheat, barley or oats. Flour produced from these plants is commonly used for baking bread, and during the dough making process after adding water the gluten it contains forms a sticky structure that can be compared to chewing gum.
"As a result, when we make dough (...) and later bake bread, it has the right structure, it is springy, soft and porous - it looks good and it\'s tasty" - told PAP Dr. Maria Sielicka from the Department of Food Commodity Science of Poznań University of Economics.
In recent years, the gluten free diet has become more and more popular in Poland. This diet completely eliminates products that contain or may contain gluten.
"It is designed primarily for people who actually can not ingest gluten, those suffering from celiac disease, gluten sensitive or allergic to gluten. It is also recommended in the case of other diseases, such as Hashimoto\'s disease or autism, as a supportive component of therapy" - explained Sielicka.
Can gluten-free breads be tasty? According to the expert, a lot depends on the ingredients. "At the Department of Food Commodity Science, we undertake research and try to design and then mix and consumer-test innovative products that contain only gluten-free ingredients, using flours made from amaranth, teff, quinoa which are already available in brick-and-mortar stores not just online" - she said.
The goal of Sielicka\'s research team is to develop products that will be tasty and appeal to consumers, including those who normally do not use gluten free diets.
For the purpose of the project, Poznań scientists have also conducted a survey of nearly 700 respondents on the awareness and knowledge about gluten. It turned out that older people who were not on a gluten free diet were often unable to tell which products and cereals contained gluten. "Their awareness was low" - she said.
The results obtained in the younger consumer group were different. "Even though they do not use gluten-free diets, they can tell practically in 100 percent cases which cereals contain gluten, and in which do not" - the researcher said.
PAP - Science and Scholarship in Poland
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