How to measure texture and density of your gluten-free bakery products

close-up of gluten-free bread in loaf tin

One of the biggest challenges in developing gluten-free products is creating an appealing texture that is not firmer or more dense than its gluten-loaded counterpart. Navigating this complex area requires a detailed understanding of the structural properties and composition of food formulations.

Gluten-free products have traditionally had unappealing textures such as dry, crumbly and gritty qualities all of which are perceived as unattractive textures. Other common issues in gluten-free bakery products include reduced volume, lack of an even cell structure, and reduced shelf life. This intimidating challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free products that are able to mimic its unique properties mainly involving the incorporation of starches, different sources of protein and hydrocolloids.

The Texture Analyser is helping in development of these products. But there’s also the Volscan Profiler – a product that uses a laser to measure the volume and density of a product. Now just as the removal of an ingredient such as a gluten can affect the texture, so too might it affect the product’s density. The Volscan Profiler will thereby allow you to compare the increased or decreased volume or density to keep track of the changes that occur during reformulation which may negatively impact on consumer success.

Here are a few examples of gluten-free products that can be measured using the Texture Analyser and Volscan Profiler to keep objective control. Texture analysis shows that in this standard panini vs. gluten-free panini the difference in firmness that would be perceived by the consumer is considerable.

Graph showing the results of comparing a standard panini with a gluten-free panini

Texture analysis of standard panini vs. gluten-free panini

These paninis can be scanned using the Volscan Profiler to also confirm that density and volume have been impacted. The equivalent gluten-free panini is seen to have increased density and decreased volume.

Comparison of standard and gluten-free panini scans

Gluten-free Panini: Density - 454 kg/m3 Volume - 317ml Standard Panini: Density - 421 kg/m3 Volume - 403ml

Conversely, when comparing two madeira cakes the gluten-free madeira is seen to have decreased density and increased volume compared to the standard madeira cake.

Gluten-free Madeira: Density - 466 kg/m3 Volume - 788ml Standard Madeira: Density - 638 kg/m3 Volume - 525ml

Whilst the texture is seemingly unaffected between both formulations:

Graph showing perfect reformulation results on maderia cake

Texture analysis of standard madeira vs. gluten-free madeira

Customers already embrace this gluten-free trend, but will only continue to do so if taste, texture and health remain uncompromised. Companies that can innovate to meet changing consumer expectations – while continuing to satisfy their senses – will see the greatest success.