Baking&Snack - December 2011 - 55

CORN FLOUR

55

Colored corn flours pack antioxidant benefits into formulations for snacks and baked foods.

M

BY LAURIE GORTON other Nature painted corn with more colors than just yellow and white. Its red, blue and purple pigments can improve bakery and snack formulations with natural antioxidants plus bright colors. The blue, crimson and purple of specific corn varieties contain the flavonoids classified as anthocyanins. Odorless and nearly flavorless in their native state, these water-soluble antioxidants are now available through highly pigmented corn flours. SK Food International, Fargo, ND, offers red, blue and white cornmeal and corn flour, said Tara Froemming, who works in business development with the company. Red is the newest. “With our Crimson Red Corn, the color is in the grain’s aleurone layer, so it is maintained throughout processing,” she explained. Thus, red-colored extruded snacks and corn tortillas made with it can list corn as the single ingredient — no color additives needed. The identity-preserved, US-sourced hybrid corn variety used for Crimson Red Corn products has hard starch characteristics that promote uniform milling vs. soft starches that crumble when milled. The milling process removes its clear seed coat, and the hybrid has a gametophyte gene that prevents cross-contamination with other types of corn, including genetically modified (GM) varieties. The corn is certified-organic and kosher, as well as whole-grain and gluten-free. Suntava, Afton, MN, supplies USgrown, non-GM Purple Corn ingredients made from a proprietary hybrid produced by traditional breeding. “Suntava’s purple corn owes its bright, vivid color to its extremely high level

Gluten-Free with Corn
A makeover for corn masa flour puts it front-andcenter for formulating gluten-free baked foods. Soulmaize Bakery, a new line of corn ingredients introduced by Minsa, Muleshoe, TX, enables such applications and adds the benefits of its wholegrain, GM-free, high-fiber and organic qualities. The line consists of corn-based premixes for different markets, including pancakes, waffles, tamales, churros, pizza, muffins, cakes and cookies, according to Ivan Ahumada, national retail sales manager, Minsa. “A variety of other products are under development,” he said. Trials of Soulmaize have progressed from the R&D lab and been scaled up for industrial production. The low investment, if any, to run products on existing equipment multiplies the potential of these ingredients, Mr. Ahumada said. “Corn is known and consumed worldwide, and its availability compared with other gluten-free grains is significantly higher,” he added. Plus, the nixtamalization process used to make Soulmaize cooks corn with calcium hydroxide, thus providing the nutritional bonus of calcium to the finished product. The group plans to continue its studies to help retain these phytochemicals for both their color and health benefits. The pH of the formula also plays an important role. Mr. Howell recommended a pH range of 2 to 5 to maintain purple color. By changing the pH, formulators can create naturally colored finished products ranging in hue from pink to red to purple. “Whether used as a stand-alone food ingredient in products such as tortilla chips or as an inclusion in multigrain cereals, snacks or baked goods, Suntava Purple Corn delivers the whole-grain goodness, natural flavor, rich natural color and value-added nutritional punch today’s health-conscious consumers seek,” Mr. Howell said. ◾

▲ Muffins can be made totally gluten-free by using corn masa flour.
MINSA

of anthocyanins,” said Terry Howell, director of business development, Suntava. Brunswick Laboratories, an independent contract lab based at Southborough, MA, tested the corn and confirmed an oxygen radical absorbance capacity (ORAC) value ranging from 5,000 to 7,000 per 100 g. ORAC measures antioxidant capacity. Many tortilla and snack producers use blue corn in their products, but Mr. Howell said that purple corn contains nearly four times the anthocyanins found in blue corn, according to a 2006 study published in the Journal of Agriculture and Food Chemistry. This antioxidant activity survives processing quite well, according to research reported at this year’s AACC International annual meeting by Mary Ellen Camire, PhD, professor, food science and human nutrition, University of Maine, Orono, ME. She and her colleagues put blue cornmeal through a twin-screw extrusion process typical of puffed snacks and breakfast cereals. Antioxidants survived best under cooking conditions of 150°C (302°F) with 21% formula moisture and at 165°C (329°F) with 24% moisture.

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December 2011 / BAKING & SNACK


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Baking&Snack - December 2011

Table of Contents for the Digital Edition of Baking&Snack - December 2011

Baking&Snack - December, 2011
Contents
Editorial - Raisin the Bar
Newsfront - IOM: Change front-of package focus
News In Brief
Newsfront - Pepperidge Farm invests in the future
Newsfront - Bimbo, Sara Lee find closure
Newsfront - Bay State opens innovation center
News - Bakers compete for best raisin bread
News - Oldways promotes health through heritage
News - Entenmann’s gets appy
News In Brief
News - Baptista’s breaks new ground
Correction
News/People
Operations Executive of the Year - Frequent Flyer
Operations Overview - Game-Changing Technologies
Mentoring Q&A - Leading the Way
Trend Forecast - Cloudy with a Chance of Health
New on the Shelf
Ingredient R&D/Flavors - Savoring the Possibilities
Corn Flour - Color Schemes
Ingredient App - Coming Clean
R&D Perspective - Pass It On
Ingredient News
Sheeting Equipment - Gentle Reductions
Horizontal Mixers - Kneading Action
Extruded Snacks - Simply Sophisticated
Heat Recovery - Taking the Heat
Sanitation Strategies - Keep It Simple
Products & Packaging
Bakingtech 2012 - Rising Again
Snaxpo - Commemorating 75 Years
Recent Patents
Marketplace
Marketplace
Ad Index
New Product Spotlight - Mexican Music
Baking&Snack - December 2011 - Baking&Snack - December, 2011
Baking&Snack - December 2011 - 2
Baking&Snack - December 2011 - 3
Baking&Snack - December 2011 - 4
Baking&Snack - December 2011 - 5
Baking&Snack - December 2011 - 6
Baking&Snack - December 2011 - Contents
Baking&Snack - December 2011 - 8
Baking&Snack - December 2011 - 9
Baking&Snack - December 2011 - Editorial - Raisin the Bar
Baking&Snack - December 2011 - 11
Baking&Snack - December 2011 - News In Brief
Baking&Snack - December 2011 - Newsfront - Bay State opens innovation center
Baking&Snack - December 2011 - News - Bakers compete for best raisin bread
Baking&Snack - December 2011 - 15
Baking&Snack - December 2011 - News - Entenmann’s gets appy
Baking&Snack - December 2011 - News In Brief
Baking&Snack - December 2011 - Correction
Baking&Snack - December 2011 - News/People
Baking&Snack - December 2011 - Operations Executive of the Year - Frequent Flyer
Baking&Snack - December 2011 - 21
Baking&Snack - December 2011 - 22
Baking&Snack - December 2011 - 23
Baking&Snack - December 2011 - 24
Baking&Snack - December 2011 - 25
Baking&Snack - December 2011 - 26
Baking&Snack - December 2011 - 27
Baking&Snack - December 2011 - Operations Overview - Game-Changing Technologies
Baking&Snack - December 2011 - 29
Baking&Snack - December 2011 - 30
Baking&Snack - December 2011 - Mentoring Q&A - Leading the Way
Baking&Snack - December 2011 - 32
Baking&Snack - December 2011 - 33
Baking&Snack - December 2011 - 34
Baking&Snack - December 2011 - Trend Forecast - Cloudy with a Chance of Health
Baking&Snack - December 2011 - 36
Baking&Snack - December 2011 - 37
Baking&Snack - December 2011 - 38
Baking&Snack - December 2011 - 39
Baking&Snack - December 2011 - 40
Baking&Snack - December 2011 - New on the Shelf
Baking&Snack - December 2011 - 42
Baking&Snack - December 2011 - Ingredient R&D/Flavors - Savoring the Possibilities
Baking&Snack - December 2011 - 44
Baking&Snack - December 2011 - 45
Baking&Snack - December 2011 - 46
Baking&Snack - December 2011 - 47
Baking&Snack - December 2011 - 48
Baking&Snack - December 2011 - 49
Baking&Snack - December 2011 - 50
Baking&Snack - December 2011 - 51
Baking&Snack - December 2011 - 52
Baking&Snack - December 2011 - 53
Baking&Snack - December 2011 - 54
Baking&Snack - December 2011 - Corn Flour - Color Schemes
Baking&Snack - December 2011 - 56
Baking&Snack - December 2011 - Ingredient App - Coming Clean
Baking&Snack - December 2011 - 58
Baking&Snack - December 2011 - R&D Perspective - Pass It On
Baking&Snack - December 2011 - Ingredient News
Baking&Snack - December 2011 - 61
Baking&Snack - December 2011 - Sheeting Equipment - Gentle Reductions
Baking&Snack - December 2011 - 63
Baking&Snack - December 2011 - 64
Baking&Snack - December 2011 - 65
Baking&Snack - December 2011 - 66
Baking&Snack - December 2011 - Horizontal Mixers - Kneading Action
Baking&Snack - December 2011 - 68
Baking&Snack - December 2011 - 69
Baking&Snack - December 2011 - 70
Baking&Snack - December 2011 - 71
Baking&Snack - December 2011 - 72
Baking&Snack - December 2011 - 73
Baking&Snack - December 2011 - Extruded Snacks - Simply Sophisticated
Baking&Snack - December 2011 - 75
Baking&Snack - December 2011 - 76
Baking&Snack - December 2011 - 77
Baking&Snack - December 2011 - 78
Baking&Snack - December 2011 - Heat Recovery - Taking the Heat
Baking&Snack - December 2011 - 80
Baking&Snack - December 2011 - 81
Baking&Snack - December 2011 - 82
Baking&Snack - December 2011 - 83
Baking&Snack - December 2011 - 84
Baking&Snack - December 2011 - Sanitation Strategies - Keep It Simple
Baking&Snack - December 2011 - Products & Packaging
Baking&Snack - December 2011 - 87
Baking&Snack - December 2011 - Bakingtech 2012 - Rising Again
Baking&Snack - December 2011 - 89
Baking&Snack - December 2011 - Snaxpo - Commemorating 75 Years
Baking&Snack - December 2011 - 91
Baking&Snack - December 2011 - 92
Baking&Snack - December 2011 - Recent Patents
Baking&Snack - December 2011 - Marketplace
Baking&Snack - December 2011 - 95
Baking&Snack - December 2011 - 96
Baking&Snack - December 2011 - 97
Baking&Snack - December 2011 - Marketplace
Baking&Snack - December 2011 - 99
Baking&Snack - December 2011 - 100
Baking&Snack - December 2011 - Ad Index
Baking&Snack - December 2011 - New Product Spotlight - Mexican Music
Baking&Snack - December 2011 - 103
Baking&Snack - December 2011 - 104
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