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BAKED in Science EP106: Engineering Gluten-Free Baked Goods  BAKED in Science EP106: Engineering Gluten-Free Baked Goods

Gluten-free formulations come with their share of difficulties and troubleshooting. When developing gluten-free products, it’s vital to keep in mind that the lack of gluten causes structural problems in gas retention. Gluten-free baking requires knowledge of bakery science alongside a blend of the right ingredients for optimal texture and shelf life. 

In this episode of BAKED in Science, host Mark Floerke is joined by Dr. Dilek Uzunalioglu, R&D consultant and founder of Agora Food Solutions, specializing in food and ingredient innovation, research, development, and commercialization. With 25+ years of experience across academia and industry, she has led global food R&D programs, managed technical teams, and driven innovation for multinational corporations and startups such as Ingredion and Motif FoodWorks.

The Science of Gluten-Free Baking

Some topics covered include:

  • Ingredient functions in food systems
  • Food science vs food engineering
  • Opportunities to improve the nutrition of gluten-free goods
  • Considerations for Celiac disease and gluten allergies
  • Formulating to re-create the gluten structure
  • Enzymes for improved texture and shelf life

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