Researchers claim to have pushed back boundaries on gluten-free bread formulation by using whey protein and locust bean gum structured into a ‘mesoscopic' protein particle suspension.

"The idea of using mesoscopically structured whey protein is based on the hypothesis that the unique properties of wheat dough originate, at least partially, from the protein properties at the mesoscopic length scale," explained the researchers at Wageningen University, in The Netherlands.

Removing gluten from bread poses technological challenges because the protein possesses properties which are vital for both the retention of gas during fermentation, and the preservation of moisture levels in the dough.

Previously, the same researchers showed that mesoscopically structured whey protein results in a mixture with good bread making properties, such as strain hardening - an attribute which has not been reported in gluten-free mixtures before.

The aim of this study was to analyse whether the mixture can be used in a regular bread-making process that uses dough as the starting material, as opposed to a batter system as is often used to make gluten-free breads.