Many individuals afflicted with CD rely on blends containing rice flour, bean flour and sorghum as replacements for gluten-containing grains. These blends often produce inferior products (i.e., gritty, dry or crumbly textures); however, Expandex™, a modified tapioca starch made from tapioca root, emulates many properties associated with wheat-based ingredients such as texture and appearance. In addition, this particular modified tapioca starch can enhance the flavor of baked goods, creates a moist and expanded crumb, has excellent water binding and freeze/thaw properties, has a clean flavor and extends shelflife. For instance, when Expandex is used in a bread dough, its crust is crispy right out of the bread machine, in comparison to other gluten-free products that come out soft and very dry.
In a seven-day shelflife study conducted by Corn Products International, gluten-free bread was evaluated against wheat bread after being held under room temperature, frozen and refrigerated conditions. The bread was then evaluated at room temperature and after microwaving and toasting. “The gluten-free bread had a sweet flavor that was unaffected by storage or reheating, had an enhanced flavor and improved moistness when microwaved, and showed improved crispness and chewiness when toasted,” says Eric Shinsato, technical sales support manager for the company.