Optimizing Gluten-Free Bread Texture Using 3D Imaging & Micro-CT

The gluten-free market is experiencing rapid growth driven by increased awareness of coeliac disease, gluten sensitivity and growing consumer demand for healthier dietary options. Replicating the texture of traditional baked goods, without gluten can be a significant challenge.

 

This case study showcases how RSSL partnered with a leading UK Bakery to solve these challenges. By leveraging the power of microstructural analysis using 3D Imaging and Micro-CT, our detailed analytical insights helped our client improve overall performance of their gluten-free bread rolls and ensure maximum consumer satisfaction.

 

The challenge


After expanding its bakery line with a gluten-free bread roll, our client needed to understand why it had a disappointing, crumbly, gummy texture compared to a standard white alternative. We were tasked with providing relevant analytical data to explain how removing gluten had affected the physical properties of the bread and what changes needed to be made to improve the recipe. 

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Expert analysis 


We know that gluten is a structural protein which, when mixed with water and kneaded as a dough, forms an elastic network that traps the gas from yeast. It is these air pockets that determine the porosity and texture of baked goods, so to understand what was happening in our client’s gluten-free roll, we needed to analyse bubble size and crumb structure. 

 

To do this effectively, we carried out a comprehensive analytical study using x-ray micro-CT (computed tomography). This non-destructive technique captures internal details of food by taking x-ray cross sections from different angles during a 360◦ rotation to create a virtual 3D reconstruction. Crucially, this visualisation is based on density, where denser material - in this case the bread roll - absorbs more x-rays than air and shows a clear contrast between the two in the imaging.

 

Using these techniques, we benchmarked our client’s gluten-free bread roll against two other baked products, each selected for specific points of comparison:

 

  • A white bread roll – the ‘ideal’ structure and control
  • A sourdough roll – low level gluten content

Both products were stored and tested at ambient conditions. Data relating to the structural thickness, pore size and percentage porosity by total volume of all three products was gathered using micro-CT and Werth Tomoscope XS Plus scanner, processed with Avizo CD image analysis software and exported to VG Studio Max for analysis.

 

 

Client benefits 

 

Our microstructural analysis determined that, although there were similarities between the gluten-free roll and white roll in terms of average pore size and average wall thickness (see table), there was one particularly important difference; the gluten-free roll had a higher distribution of small pores (air bubbles) compared to both the white roll and sourdough roll.  

 

Our microstructural analysis determined that, although there were similarities between the gluten-free roll and white roll in terms of average pore size and average wall thickness (see table), there was one particularly important difference; the gluten-free roll had a higher distribution of small pores (air bubbles) compared to both the white roll and sourdough roll. 

 

 

Figure 1: Distribution of pore sizes within the three bread rolls

 

The result

 

While not altogether unexpected - taking out gluten is known to result in a less elastic dough, more irregular small pores and less stable crumb structure - these results gave our client the confirmation they needed. Plus, by both visualising and quantifying the pore size distribution throughout the gluten-free bread roll, our detailed analysis provided a robust starting point for the reformulation process.


Next steps involve  carrying out further micro-CT analysis to quantitatively assess how different gluten replacers, such as xanthan gum, psyllium husk and other binders, behave during baking and impact the internal structure of the gluten-free roll. This iterative approach will help our client fine-tune the recipe and ensure the final product meets expectations in terms of texture, crumb structure and eating enjoyment. 

 

Fully understand your food products with our cutting edge visualisation techniques

 

We bring together Micro-CT, microscopy and spectroscopy techniques, to enable you to explore the intricate details, composition and behaviour of materials in your products with unmatched precision and efficiency. Find out more about our service.  

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