Bread gluten-free

The Group A emphases are those that inform the development of chemical literacy (DeBoer, 2000) and should be made available to all students (cf scientific literacy - (Roberts, 2007). These emphases all call for an imderstanding of a macro type of representation, so that learners appreciate what it is when they encounter a chemical phenomenon e.g. a solution, a colloid, a precipitate. This understanding would enable students to answer the question what is it and possibly what to do with it how to act when they encounter such a chemical phenomenon. These emphases also call for an understanding of the submicro type of representation, so that learners can qualitatively explain the nature of the macro phenomena that they encounter and hence be able to answer the question why is it as it is In order to explore these emphases, a chemistry curriculum would need to address a variety of contexts related to the three Group A emphases that have mearung in the everyday world. Pilot, Meijer and Bulte (2008) discuss three such contexts ceramic crockery, gluten-free bread and the bullet-proof vest. 

Xanthan gum dissolves in cold water. A 1% solution has a pH between 6.1 and 8.1. It normally functions as a thickener but combines synergistically with locust bean gum to produce a very cohesive and elastic gel. Xanthan gum is used in making gluten-free bread but it is one of the few substances that can be used as a substitute for gum tragacanth. 

Another special dietary area is the production of gluten-free bread for those who suffer from coeliac disease. As this is a problem of old age and the population is ageing, demand for this sort of product is increasing. 

This is partly a reflection of higher costs of production but the main explanation must lie in the historically small volumes traded. As new farms come on stream, this factor should diminish in importance. Nevertheless, a processor seeking to develop a product which will use any significant volume would do well to secure supplies well in advance. Even when such precautions are taken, however, disaster can still strike. Some of the more unusual ingredients may be produced by only one or two farmers, with potential consequences for continuity of supply. For example, a crop failure in 1999 led to a complete cessation of the supply of organic lupin flour, important in the production of gluten-free bread. 

Gluten-free bread without METHOCEL (HPMC) gluten replacer... 

FIGURE 27.7 Impact of METHOCEL HPMC on the structure of gluten-free bread. 

Mariotti, M., Pagani, M.A., Lucisano, M. The role of buckwheat and HPMC on the bieadmaking properties of some commercial gluten-free bread mixtures. Food Hydrocolloids 2013, 30(1), 393—400. 

Elgeti, D-, Nordlohne, S.D., Foste, M., Besl, M. et al. (2014) Volume and texture improvement of gluten-free bread using quinoa white flour. /. Cereal ScL, 59,41-47. 

Moore, M. M., Dal Bello, R, Arendt, E. K. (2008). Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread. European Food Research and Technology, 226(6), 1309-1316. 

Moroni, A. V. D. B. R, Arendt, E. K. (2009). Sourdough in gluten-free bread-making an ancient technology to solve a novel issue. Food Microbiology, 26, 676-684. 

Gluten-free breads can be produced from sorghum, buckwheat, and other nongluten-forming flours. These breads are also gaining popularity due to the increased numbers of celiac patients, especially in developed countries around the globe (Chapter 17). 

Methe, B.A., Nelson, K.E., Pop, M., etal. (2012) A framework for human microhiome research. Nature 4S6, 215-221. Moroni, A.V., Dal Bello, R, and Arendt, E.K. (2009) Sourdough in gluten-free bread-making An ancient technology to... 

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