In this podcast, Solanic’s manager for gluten-free, Paul Hart, speaks about formulation challenges in gluten-free bakery and assesses what it will take to produce a gluten-free loaf with a similar texture to wheat bread.
Breaking News on Food & Beverage Development - Europe
Industry insider on challenges of gluten-free bakery
By Oliver Nieburg, 09-May-2012
Related topics: Cereals and bakery preparations, Financial & Industry
BakeryAndSnacks.com asks a gluten free specialist how long it will take to achieve the elusive gluten-free bread that is on par to conventional wheat loaf.
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