Improving the nutritional profile of baked gluten and wheat free products by reducing fat , sugar and salt and inmproving fibre content

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The gluten and wheat free market is growing. Its consumers, are not only those who need to avoid wheat formedical reasons but also lifestlyers who believe that the products are generally more healthy. The removal ofwheat and gluten from bakery products gives rise to a number of technological challenges resulting in qualityissues such as taste, eating quality and shelflife.In addition gluten and wheat free products often have a poorernutritional profile being higher in fat, sugar and salt than wheat containung breads. Whilst a number oftechnologies have been developed in wheaten bakery to support fat, sugar and salt reduction and increasefibre, there has been less focus on the development or application of such technologies to wheat and glutenfree bakery products. The aim of this project is to reformulate gluten and wheat free bakery products toimprove the overall nutritional profile by reducing fat,sugar and salt and improving fibre whilst maintaining orimproving the quality aspects.