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Colloidal Protein Particles Can Be Used to Develop a Gluten-free Bread L. E. van Riemsdijk and A. J. van der Goot. Lab of Food Process Engineering, Wageningen University, Wageningen, The Netherlands. Cereal Foods World 56(5):201-204. This paper presents a novel approach for the production of gluten-free breads. Rather than mimicking the molecular structure and properties of gluten, gluten functionality was mimicked by creating a colloidal protein particle network (based on whey protein). The addition of this protein particle network transformed a starch slurry into a material with dough-like properties that could be used in a standard baking process to produce gluten-free breads. An overview of the potential and limitations of this novel technology is given.
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