Addition of particle stabilised foams to optimise the quality of gluten-free toast bread

The number of people buying gluten-free breads and baked goods is increasing. To optimise the quality of gluten-free breads, fat and additives are still often used. This project investigated whether the use of particle-stabilised foams could eliminate or at least reduce the need for large amounts of fat and additives in gluten-free toast bread. Hence, particle-stabilised foams were added to bread doughs, kneaded in, baked and then analysed. The breads containing particle-stabilised foams had no significant difference in firmness nor in adhesiveness compared to gluten-free toast bread with additives or to the gluten-containing bread. While the volume of the toast bread containing foam was lower than for the gluten containing reference toast bread, it had up to 2.0-2.5 times the volume than the gluten-free bread reference without additives. These results showed a positive influence of the use of particle-stabilised foams in gluten-free bread without addition of additives. Gluten-free breads without additives containing particle-stabilised foams yielded a good texture and a volume similar to gluten-free bread with additives.image