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How to add more colour to gluten-free products in a natural way

Colour is one of the most important attributes in food perception and, in baking, it plays a key role in attracting and satisfying the consumer. The colour of baked goods can influence the perception of freshness, quality and taste, directly impacting purchasing decisions.

Consumers consider colour as a key factor when evaluating bakery products, linking deep golden or brown colours with better baking and richer taste.*

Achieving a golden or brown colour shade in gluten-free bakery products is a challenge for development teams, due to the importance of this protein (gluten) in the browning of the dough after baking.

These are some of the handicaps the industry faces when trying to bring a golden or brown colour to gluten-free bakery products. There are key ingredients that could solve this challenge in a number of applications:

HANDICAPS

  • Absence of the Maillard reaction | Absence of the Maillard reaction | Absence of the Maillard reaction  gluten-free, it is more difficult to achieve a uniform golden colour without the use of additives.
  • Texture and consistency  the lack of gluten affects not only the colour but also the structure of the product.
  • Use of substitutes and additives to compensate for the lack of gluten, substitutes such as gums, starches or alternative proteins are sometimes used, which do not always contribute to the natural browning.
  • Sensitivity to overbaking  gluten-free products tend to be more susceptible to drying out during prolonged cooking, which makes it more difficult to achieve a golden colour without compromising texture or flavour.

SOLUTIONS

- Apple fibre:

  • It allows the bread to be naturally coloured to a uniform golden-brown.
  • Appetising appearance, traditional and high quality.
  • Labelling with reference to apple, aligned with healthy product positioning.
  • Improves freshness by increasing water holding capacity, ensuring a juicier and more stable end product.
  • The taste of the bread is positively round and slightly fruity, the acidity peaks can also be balanced.
  • Rich in fibre, thus improving the nutritional profile of the final product.
  • Stabilises and emulsifies mixtures.
  • -Improves preservation by inhibiting moisture loss.

If you are interested in binding cereals and nuts effectively in your industrial bakery and pastry products, contact our team and we will advise you on everything you need.

*Piqueras-Fiszman and Spence (2015) in the Journal of Sensory Studies.

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