A new article titled “Applying Texture Analysis to Gluten Free Products”, by Jo Smewing of Stable Micro Systems, explores texture analysis in the rapidly growing gluten-free product market. Smewing discusses the role that gluten plays in baked goods and the challenges of creating products without it.

Smewing covered various test methods for the following types of products:

  • Bread
  • Dough
  • Pizza
  • Cakes
  • Breaded and battered goods
  • Biscuits
  • Tortillas
  • Pastries
  • Pasta

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