While standard methods for determining water absorption are established for wheat flour, they do not yet exist for gluten-free materials. Up to now, the water addition is adjusted by using trial and error or by calculating the Water Holding Capacity (WHC) of the individual recipe components.
At University College Cork, the Farinograph-TS was used with the Farino-Add-S300 tool to investigate the addition of water for gluten-free raw materials and formulations. Gluten-free formulations using various hydrocolloids were used. Hydrocolloids are usually used in gluten-free recipes to improve the structure.
The addition of water has been optimised, once by calculation on the basis of the WHC determination of the individual recipe components, and experimentally with the Farinograph. The recipes were then baked and the quality of the breads assessed, eg by determining volume, texture and cell structure. The effect of the adjustment of the water addition on the quality of the baked goods was then examined.
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