White Paper

Testing texture in gluten-free bakery

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Testing texture in gluten-free bakery

Nothing beats biting into freshly baked foods, but without gluten, bakery products can fall flat. As gluten-free sales soar and competition intensifies worldwide, bakers must be certain texture is not compromised when gluten is removed.

From crunchy cookies and bouncy bread to the perfect pizza dough, discover how objective texture analysis can complement other QA processes to help you lose the gluten without losing quality

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