Improving the nutritional profile of baked gluten and wheat free products by reducing fat , sugar and salt and inmproving fibre content

The gluten and wheat free market is growing. Its consumers, are not only those who need to avoid wheat for

medical reasons but also lifestlyers who believe that the products are generally more healthy. The removal of

wheat and gluten from bakery products gives rise to a number of technological challenges resulting in quality

issues such as taste, eating quality and shelflife.In addition gluten and wheat free products often have a poorer

nutritional profile being higher in fat, sugar and salt than wheat containung breads. Whilst a number of

technologies have been developed in wheaten bakery to support fat, sugar and salt reduction and increase

fibre, there has been less focus on the development or application of such technologies to wheat and gluten

free bakery products. The aim of this project is to reformulate gluten and wheat free bakery products to

improve the overall nutritional profile by reducing fat,sugar and salt and improving fibre whilst maintaining or

improving the quality aspects.