The LinkedIn channel Framtidens mat highlights gluten project

When Lyckeby Group, Sweden's starch producers, wanted to investigate how different types of starch can affect the volume of gluten-free bread, they chose to collaborate with LSRI experts at RISE. To conduct the experiment, we developed gluten-free doughs based on a reference recipe from the specialty bakery Garbo Food. The doughs were enriched with different potato starches, both natural and modified. In the experiment, we used a combined convection-microwave oven with a sample environment from RISE, which allowed accurate real-time analysis. The oven was placed in a so-called synchrotron to visualize the pore formation during baking. 
 

Read the LinkedIn post here.

Read more about the experiment here.