Bakers Need To Solve Technical Issues Before Making Acceptable Low-Carb Breads

More innovative baked goods manufacturers have shown an increasing interest in providing low-carb products, if they can solve technical problems – formulation and processing -- inherent in the endeavor. In an interview, a bakery R&D consultant said low-carb bakery hasn’t yet “proven itself” but is an area of increased development activity and may reach the mainstream soon, thanks to demands from health-conscious consumers. To solve formulation problems, bakers are testing alternative flours to replace wheat, including teff, buckwheat, quinoa, lupin and soy. Processing problems include varying gelation temperatures for different flours, bread staling, moisture content and taste.