Developing ingredients for improving gluten free products 

New ingredients that can be used in the development of gluten free products, either to improve overall quality, sensory properties, nutritional content or reduce their cost, are welcomed by the gluten free community.   

What was done? 

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. 

A protein concentrate from faba beans showed promise as a cost-effective ingredient to replace egg white and improved 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.

What does this research mean for the coeliac / gluten-free community?

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.  

What are the next stages for this research? 

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. 

How has the funding made a difference to this research?  

It is unlikely this research would have gone ahead without this funding. 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.  

What has been learnt from doing this research? 

The researchers learnt that the use of egg in the production of gluten free bread can be replaced by a sustainable plant protein and the quality of the gluten free bread can be improved.   

Project Title: Protein ingredients from UK crops as a source of gluten-like functionality 

The project ran from May 2019 - November 2021 

Duration: 30 months 

Grant: £180,697 

This grant was jointly funded by Coeliac UK and Innovate UK. Innovate UK is an organisation within the UK government’s national research and funding agency that invests in science and research.