Improved diagnostic techniques and a greater awareness of the condition have led to an increase in the diagnosis of Coeliac disease.  This has led to a growth in the population that needs to adhere to a gluten free diet.  Gluten plays a critical role in bakery products, creating a protein network through a dough or batter which stabilizes air pockets, allowing bread to expand during baking.  Mimicing these properties in gluten free bakery is very challenging, leading to unsatisfactory  commercial gluten free products.  The unique thermogelation properties of hydroxypropyl methylcellulose, combined with its surface activity and viscosity, place it as a lead candidate for gluten replacement technologies.  We will explain how we have developed a hydroxypropyl methylcellulose based material that mimics the properties of gluten in gluten free bakery, and discuss how this can be used to improve the organoleptic properties of a broad array of gluten free applications.

Methylcellulose and hydroxprohyl methylcellulose as gluten replacement technologies

244th National Meeting (2012)

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