Unfortunately, removing gluten from grains results in poor quality for many grain products. However, people with Celiac disease must follow a strict gluten-free diet as it is the most effective form of management.

For example, the main features of gluten-free bread are the addition of starches and hydrocolloids to the flour and their combinations to improve the quality.

The digestive system of people with celiac disease is sensitive to gluten, which is found in prolamine-containing grains such as wheat, rye, and barley. Therefore, there is an urgent need to develop gluten-free products for these patients. Making high-quality bread requires the presence of gluten, a protein that provides the final structure of the bread and also helps trap gas bubbles and gives the bread dough a pleasant volume and texture.

Therefore, great difficulties are experienced in the bread making process, such as the lack of cohesion and elasticity of gluten-free dough and its low gas holding capacity. A gluten-free bread has characteristics such as low volume, crunchy texture, bad taste and fast firming compared to wheat breads. As such, it is necessary to use bread quality improvers. In this way, the quality of bakery products is improved.

Recently, various gluten-free formulas have been developed with the help of non-gluten ingredients such as starches and hydrocolloids to mimic the viscoelastic properties of gluten and improve the final quality of bread. In terms of ingredients in the bread making process, rice and corn are the most commonly used ingredients. In addition, the gluten-free dough is fortified with legumes. Starch from tubers, such as cornstarch and potatoes, is commonly used in the production of gluten-free bread.

This is our establishment It draws its strength in its work from its experienced staff and advanced technological opportunities and is based on the legal regulations in force and the standards developed by domestic and foreign organizations. QLabel also provides quality label services for gluten-free products within the scope of food products to requesting persons and organizations.