Eggs a Natural Fit for Gluten-Free

Awareness about celiac disease, a condition that centers on the digestive systems intolerance of glutena protein found in wheat, rye and barleyhas dramatically risen in recent years. According to the National Institute of Diabetes and Digestive and Kidney Diseases, part of the National Institutes of Health, roughly 2 million people in the United States have celiac disease, which translates to about 1 in every 133 people. However, authorities believe that many of these celiac sufferersupward of 95% of those with the diseaseremain undiagnosed.

In light of this emerging demographic, food manufacturers have begun ramping-up their attention to gluten-free product development. And as more people are diagnosed with celiac disease, the demand for a wider range of gluten-free foods will escalate.

To help further the development of more foods suitable for celiacs, the American Egg Board reminds formulators that eggsa naturally gluten-free foodadd nutrition and functional appeal to gluten-free foods. Eggs have a perfect protein digestibility corrected amino acid score (PDCAAS) of 1.0, and egg products also add moisture, emulsification and structure to gluten-free foods.

In breads, protein content is critical, and gluten-free flours often lack adequate protein content when substituted for wheat flour, says Shelly McKee, Ph.D., associate professor, Department of Poultry Science, Auburn University, Auburn, AL. Some gluten-free-bread experts say the flours protein level should be near the 10% typical of wheat flour, plus or minus a few points depending on whether the end product is bread, pastry or pasta. Most gluten-free flour alternatives top out at about 5%. A protein source, such as an egg ingredient, that helps with functionality and itself possesses a bland flavor is invaluable in gluten-free formulating.

Moisture, too, is critical when formulating breads or sweet breads with gluten-free flours. If the dough is too dry, the end-product will be too dense; if its too moist, the dough will rise well at first, then collapse during baking.

A common complaint with gluten-free products is that they crumble too easily, McKee says. Egg ingredients provide binding and textural qualities to hold these products together. Egg ingredients contribution to humectancy can help keep an already dry, crumbly environment more moist and retain its proper shape.

In products such as white, yellow and angel food cakes, egg whites can help maintain the desired airy, fluffy structure often lost with the use of gluten-free flours. While temperatures rise, the egg proteins are forming bonds with one another, or coagulating, McKee says. Sugar molecules, generally present in greater quantities in cake than in bread, raise the temperature at which egg proteins will form these bonds, allowing for more and larger air cells to form, which creates the light, fluffy texture anticipated from such a confection. The cellular structure of certain cakes depends on egg protein.

In savory products, egg ingredients act as a binding agent to help gluten-free breading or coating adhere in applications such as chicken nuggets and corn dogs.

Consumers with celiac disease closely examine labels for any ingredients that might contain wheat. Formulating gluten-free foodsa growing trend in the industryvery well may build appeal.

American Egg Board

1460 Renaissance Drive

Park Ridge, IL 60068

Phone: 847/296-7043

Fax: 847/296-7007

E-mail: [email protected]

Website: aeb.org