Page 91 - FoodFocusThailand No.182 May 2021

SOMETHING ABOUT FOOD

Gluten substitution in food products, such is rice since it is a good carbohydrate source with less allergenic and available worldwide.
as bakery product as obvious source of gluten
and soy sauce as less obvious source of gluten Gluten-free Food, a Good Choice for People with Gluten Sensitivity
(less people know), are taken as an example Even though most people can eat gluten-containing foods without any health effects, it is
with the following details: important to note that there are consumers with gluten intolerance and it is our task, as a
• Bakery Product: It is well-known that food developer, to have the best concern on gluten-sensitive consumer as well.
without gluten, baked product will be hard to
form a chewy texture since gluten provides its
structure. Basically, gluten forms when glutenin เอกสารอ้างอิง/References
molecules cross-link to form a network 1 Kasikorn Research Center. 2020. Gluten free, a popular trend in free-from foods an opportunity to
attached to gliadin during kneading or mixing promote a new champion product from “Thai cassava”. Retrieved February 25, 2021. Available from:
of dough, eventually producing a viscoelastic https://www.kasikornresearch.com/en/analysis/k-social-media/Pages/Gluten-free-from-FB-310720.aspx
and adhesive properties. In gluten-free bakery, 2 Akshjainn. 2019. Gluten-Free Products Market Forecast by Type, Distribution Channel, Region-2023.
apart from using gluten substitute raw Retrieved February 25, 2021. Available from https://www.wattpad.com/753718183-gluten-free-products-
materials to compensate structure loss market-forecast-by-type
associated to absence of gluten (e.g., fiber
from cereal help maintain structure), other
approaches are also suggested to use in
conjunction such as using hydrocolloids,
proteins, and enzymes to improve texture.
• Soy Sauce: Naturally brewed soy sauce
is not gluten-free since the main ingredients
are mixture of soybean (protein source) and
wheat (carbohydrate source), which is
inoculated with Koji mold to start enzyme
breakdown. Then, it is added to a brine solution
and left to fermentation process by action of
yeast and lactic acid bacteria (LAB) before
being pressed to produce soy sauce. There is
one kind of soy sauce called Tamari that could
be an alternative of gluten-free soy sauce since
it contains no wheat (or small amount of
wheat). However, consumers with gluten
sensitivity need to carefully check the label
before consuming.
• Source of Soy Sauce’s Character
Taste, color, flavor, and aroma of soy sauce is
a result from microbial activity. Starting with
enzymes created by Koji mold break down
soybean protein into amino acid resulting in
taste profile and color development, and wheat
starch into glucose. Then, yeast and lactic acid
bacteria consume glucose resulting in flavor
and aroma creating.
• Gluten-free Substitute for Soy Sauce
To develop gluten-free soy sauce, taste and
aroma are key main decision criteria to
determine the similarity to the authentic. Apart
from cutting of wheat in Tamari shoyu which
basically affects to flavor and aroma (less
glucose for yeast and lactic acid bacteria
activity), the main player for wheat substitute

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