Protein ingredients from UK crops as a source of gluten like functionality

Dr Lydia Campbell, the founder of Nandi Proteins Ltd(a protein technology organisation)and Associate Professor in the school of Engineering and Physical Science at Heriot-Watt Universitycollaborated with Agrii amajor UKagronomy company and AB Mauri a distributor of bakery ingredients in an attempt to develop a novel ingredient that could be used in gluten free baking to improve the quality of the end product.

This work was important asnew ingredients that can be used in the development of gluten free products, to improve overall quality, sensory properties, nutritional content or reduce thecostto the consumer, are welcomed by the gluten free community.

In this project,different protein concentrates were developed from sustainable crops and tested as ingredients in gluten free bread and muffin formulations. Trial batches were produced and compared to the gluten free formulations currently being used.Only one option showed potential; aprotein concentrate from faba beans. Itshowed promise as a cost-effective ingredient to replace egg whites in gluten free bakingandappeared to improve the quality of gluten free bread. The taste, texture, volume and appearance of the bread were assessed.

The bread on the left was made using a standard gluten free mix and the bread on the right was made using a gluten free mix where faba bean concentrate replaced egg white. As you can see, the breads had similar crumb textures, similar sizes and similar volumes. Initial feedback suggested that the bread using the faba bean protein tasted better than the standard gluten free bread mix.

The muffin on the left was made using a standard gluten free muffin mix and the muffin on the right was made using faba bean concentrate in place of egg white. As you can see, the muffins had similar crumb textures but the muffin containing the faba bean protein had more volume, indicating better performance. As with the bread, initial feedback suggested that the taste of the muffin was better when made with faba bean concentrate, compared to a standard gluten free muffin mix.

This research suggests that the quality and variety of gluten free products can be further improved to create better options for those who are unable to eat gluten containing foods. Research is ongoing to determine how the faba bean protein concentrate can be produced on a commercial scale to provide a sustainable source to the food industry, as an ingredient for consideration in new product development.

It is unlikelyresearch would have gone ahead withoutthegrant from Coeliac UK and Innovate UK(an organisation within the UK government’s national research and funding agency that invests in science and research).Not only has a new ingredient been developed for use in gluten free products but the research brought together a team who may not have otherwise collaborated on such a project e.g. crop grower, protein scientists, academics, ingredient specialists and a gluten free manufacturer. The funding has significantly facilitated and accelerated developments.