Gluten-free bread texture

One of the key elements in bread quality is texture, especially when it comes to gluten-free alternatives. At Bread Free, we analyze this characteristic in breads made with PURA —our gluten-free wheat flour— using Texture Profile Analysis (TPA).

This instrumental technique allows us to objectively measure how the crumb behaves and how it is perceived during handling and chewing.

The parameters evaluated include:

✔️ Hardness: the force needed to compress the crumb
✔️ Adhesiveness: the force required to separate it from a surface
✔️ Cohesiveness: its ability to remain intact after deformation
✔️ Elasticity: its ability to return to its original shape
✔️ Resilience: how quickly it regains shape after compression

These results help us compare different formulations and better understand how ingredients and processes influence the consumer’s sensory experience.

This research has been made possible through collaboration with the 2022 Industrial PhD Program from the Government of Navarra, which allowed Bread Free to develop this research line in partnership with a skilled scientific team.

The PhD thesis is being developed by María Cartagena, and mentored by Dr. Mario Quintanilla.

Grant reference number: 0011-1408-2022-000016

“The Government of Navarra has funded the recruitment of the PhD candidate under the 2022 Industrial PhD Program.”