Sensory evaluation of gluten-free white breads
You are invited to take part in a sensory evaluation of a number of gluten-free white breads made
with a selection of gluten-free flours and mixes available on prescription to those medically
diagnosed with coeliac disease and/or dermatitis herpetiformis.
Brunel University are running the sensory evaluation panel which will form part of a wider study to
help educate and inform decision makers within NHS Clinical Commissioning Groups, on the
variance between ingredients and products available on prescription and aid them when
considering any revisions to their gluten-free prescribing policies.
What is the purpose of the study?
Gluten is the main structure forming protein in wheat flour and is responsible for the elastic
characteristics of dough and contributes to the appearance and crumb structure of many baked
products. Wheat and gluten removal results in major problems for bakers, giving rise to physical
and sensory challenges in terms of taste, appearance (loaf volume, colour), texture and shelf life
(staling).
The aim of this study is to evaluate the sensory properties of gluten-free white breads prepared
with gluten-free mixes and flours available on the market.
Who can take part?
If you would like to take part in the study you must be:

over 18

diagnosed with coeliac disease

obtaining gluten-free food on prescription.
What is involved?
If you agree to participate you will be asked to take part in a sensory panel which will involve you
tasting six different samples of gluten-free white breads prepared with mixes and flours available
on the UK market. You will be asked to evaluate different aspects of the samples such as taste
and texture. Some samples contain gluten-free wheat starch (Codex wheat starch) and therefore
those with a wheat allergy or a sensitivity to Codex wheat starch must not participate in the panel.
A full list of ingredients* is provided at the end. If you suffer from an allergy or intolerance
to any of the ingredients in the samples you must not take part in the test.
When and where will the sensory panel take place?
Date:
Saturday 6 June 2015.
Time: Either 9.30, 11.00, 12.30 or 14.00, a session should last no longer than one hour.
Venue: Coeliac UK, 3rd Floor Apollo Centre, Desborough Road, High Wycombe,
Bucks, HP11 2QW.
Refreshments, tea, coffee and biscuits will be provided.
How to take part?
For more information or to register your interest in taking part in the sensory panel, please
contact Dr. Valentina Stojceska at [email protected] by Monday 25 May 2015.
By making contact for further information you are not obliged to take part.
Goody bags containing gluten-free products will be provided for all participants and they
will also be entered into a prize draw to win an automatic bread maker.
*Ingredients list for the gluten-free white breads:
gluten-free wheat starch**, rice starch, corn starch, skimmed milk powder, dried glucose syrup,
fresh yeast, margarine, butter, sugar, xanthan gum, guar gum, hydroxy-methylcellulose, gluconodelta-lactone, sodium bicarbonate, mono- and diacetyl tartaric acid, esters of mono- and
diglycerides of fatty acids, diphosphates, sodium carbonates, iron powder, niacin, thiamine,
riboflavin, vitamin B6, folic acid.
**this ingredient complies with the Codex Alimentarius standard for gluten-free foods.