Baking&Snack - December 2012 - 63
TRENDS
FORMULATION
EQUIPMENT
OPERATIONS
SPECIAL REPORT
Ingredient App
by Laurie Gorton
Gold-Standard Nutrition
With three times the beta-glucan of oats, a high-fiber, low-starch conventionally bred barley variety readily supports top-of-the-line health claims.
Consumers know that whole grains are good for them. But sometimes it takes a different kind of whole grain to pack enough fiber into a food to reach the levels required by goldstandard health claims. That’s where Sustagrain barley from ConAgra Mills, Omaha, NE, fits the ticket. FDA allows many types of health claims, but approved claims — the most rigorous to reach — must meet the “significant scientific agreement” standard. To make an approved health claim, a food must contain the beneficial nutrient in substantial quantities. “Sustagrain’s unusual carbohydrate profile gives it unique functionality and benefits compared with other grains,” said Beth Arndt, PhD, director of R&D, ConAgra Mills. This waxy, hull-less barley flour variety contains 12% beta-glucan, three times the amount found in oats, and is 30% total dietary fiber overall. Products made with 9 g Sustagrain per serving will deliver 1 g beta-glucan, which qualifies the item for health claim labeling. Because of the barley’s level of overall dietary fiber in the preceding example, each serving can also be described as a “good source” of fiber at 2.7 g total dietary fiber. As scientists continue to look at the health benefits of Sustagrain, they’re finding more good news in blood sugar management, lower glycemic response, hunger abatement and
C
weight control. In addition, bakers can take advantage of higher absorption, which translates to shelf-life improvements in the finished products. Sustagrain barley, available in flour and flake forms from ConAgra Mills, is made from conventionally bred waxy, hull-less barley varieties developed at Montana State University. “Sustagrain’s unique properties make it a key innovation in a wide variety of foods, typically to boost whole grain nutrition and fiber,” Dr. Arndt said. Some of the most popular are snack and energy bars, which often employ both the flour and flake forms. The flour and flakes are whole grain ingredients and can play an important role in formulation of foods that require at least 51% whole grain content by weight to qualify for FDA’s whole grain health claim and the National School Lunch Program’s new “whole grain rich” requirement. The high amount of fiber in the barley reduces the proportion of starch it contains to about half of that in other grains. Its nature as a waxy starch and the high content of viscous beta-glucan fiber impart fatmimetic properties in baked foods. Replacing up to 10% of flour with Sustagrain flour improves bread crumb softness during storage. “The lower amount of starch and waxy starch type, as well as the higher absorption requirements of Sustagrain,
Waxy, hull-less barley flour allows heart health claims for whole grain sandwich wraps and many other baked foods and snacks.
ConAgra Mills
likely all contribute to its efficacy for extending shelf life and improving microwave texture,” Dr. Arndt said. Because Sustagrain, like many other fiber-rich ingredients, will compete with gluten for water in the dough, the baker should adjust the amount of absorption. Alternatives would be to pre-soak the barley before putting it into the mixer or to add it at the sponge stage, thus giving more hydration time during fermentation. “At higher usage levels, doughs mix out faster and may have a dead or Play-Doh feel,” Dr. Arndt observed. “These characteristics indicate doughs with slower proof times and lower ovenspring, yielding lower loaf volume. The addition of oxidation and supplementation with vital wheat gluten are necessary to achieve the desired dough feel and functionality.” Additionally, any yeast-leavened product must reach full bake to properly set the structure. “At 20 to 30% Sustagrain, loaves tend to ‘suck in’ or ‘keyhole’ if not completely baked out,” Dr. Arndt cautioned. On the other hand, Sustagrain imparts a slightly enhanced fermentation flavor and sweetness, she observed. Technical and scientific data about Sustagrain barley can be found at www.conagramills.com.
•
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December 2012 / Baking & Snack / 63
http://www.conagramills.com
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Baking&Snack - December 2012
Table of Contents for the Digital Edition of Baking&Snack - December 2012
Baking&Snack - Demcember 2012
Table of Contents
Table of Contents
Editorial - Legends of the industry
News front - Strike prompts Hostess to suspend all operations
Voters defeat Prop 37 in California
Flowers grows in Southern California
Mondelez to shutter Toronto cookie plant
In Brief
Snack bar sales will continue to soar
In Brief
News - Bakers resume operations in wake of Superstorm Sandy
Bimbo progresses in sustainability initiatives
People
In Memoriam
Semper Fi - Operations Executive of the Year
Giving back to the industry
Schwebel Baking Co. - Steeped in Tradition
Schwebel’s quiet leader
Buns and Rolls - Balancing quality and price
Selling freshness with par-baked
Colors - Naturally Vibrant
Not even a 'color'
Ways to wow
Protein - Vital Supporting Roles
Enter stage right: gluten-free
Ingredient App - Gold-standard Nutrition
Dough Handling - Moving Dough Mechanically
Simplifying trough handling
Donut Frying - Frying up Quality
CIP streamlines kettle sanitation
Add one donut conveyor to 44 ft of fryer
Sustainability - No More Wasted Opportunities
Waste not, improve all
Industry Insight - How to Nurture Innovation
Sustainability Q&A - Going Green Globally
Meeting Preview - 'Best Week in Baking' Coming Soon
Meeting Preview - Building Stronger Business
Industry Images
Calendar of Events
Innovations
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight - Rustic Roots
Baking&Snack - December 2012 - Baking&Snack - Demcember 2012
Baking&Snack - December 2012 - 2
Baking&Snack - December 2012 - 3
Baking&Snack - December 2012 - 4
Baking&Snack - December 2012 - 5
Baking&Snack - December 2012 - 6
Baking&Snack - December 2012 - 7
Baking&Snack - December 2012 - 8
Baking&Snack - December 2012 - Table of Contents
Baking&Snack - December 2012 - 10
Baking&Snack - December 2012 - Table of Contents
Baking&Snack - December 2012 - Editorial - Legends of the industry
Baking&Snack - December 2012 - 13
Baking&Snack - December 2012 - Voters defeat Prop 37 in California
Baking&Snack - December 2012 - In Brief
Baking&Snack - December 2012 - In Brief
Baking&Snack - December 2012 - 17
Baking&Snack - December 2012 - Bimbo progresses in sustainability initiatives
Baking&Snack - December 2012 - In Memoriam
Baking&Snack - December 2012 - 20
Baking&Snack - December 2012 - 21
Baking&Snack - December 2012 - Semper Fi - Operations Executive of the Year
Baking&Snack - December 2012 - 23
Baking&Snack - December 2012 - Giving back to the industry
Baking&Snack - December 2012 - 25
Baking&Snack - December 2012 - 26
Baking&Snack - December 2012 - 27
Baking&Snack - December 2012 - 28
Baking&Snack - December 2012 - 29
Baking&Snack - December 2012 - Schwebel Baking Co. - Steeped in Tradition
Baking&Snack - December 2012 - 31
Baking&Snack - December 2012 - Schwebel’s quiet leader
Baking&Snack - December 2012 - 33
Baking&Snack - December 2012 - 34
Baking&Snack - December 2012 - 35
Baking&Snack - December 2012 - 36
Baking&Snack - December 2012 - 37
Baking&Snack - December 2012 - 38
Baking&Snack - December 2012 - Buns and Rolls - Balancing quality and price
Baking&Snack - December 2012 - Selling freshness with par-baked
Baking&Snack - December 2012 - 41
Baking&Snack - December 2012 - 42
Baking&Snack - December 2012 - 43
Baking&Snack - December 2012 - 44
Baking&Snack - December 2012 - Not even a 'color'
Baking&Snack - December 2012 - 46
Baking&Snack - December 2012 - 47
Baking&Snack - December 2012 - Ways to wow
Baking&Snack - December 2012 - 49
Baking&Snack - December 2012 - 50
Baking&Snack - December 2012 - 51
Baking&Snack - December 2012 - Protein - Vital Supporting Roles
Baking&Snack - December 2012 - 53
Baking&Snack - December 2012 - Enter stage right: gluten-free
Baking&Snack - December 2012 - 55
Baking&Snack - December 2012 - 56
Baking&Snack - December 2012 - 57
Baking&Snack - December 2012 - 58
Baking&Snack - December 2012 - 59
Baking&Snack - December 2012 - 60
Baking&Snack - December 2012 - 61
Baking&Snack - December 2012 - 62
Baking&Snack - December 2012 - Ingredient App - Gold-standard Nutrition
Baking&Snack - December 2012 - 64
Baking&Snack - December 2012 - Dough Handling - Moving Dough Mechanically
Baking&Snack - December 2012 - Simplifying trough handling
Baking&Snack - December 2012 - 67
Baking&Snack - December 2012 - 68
Baking&Snack - December 2012 - 69
Baking&Snack - December 2012 - 70
Baking&Snack - December 2012 - 71
Baking&Snack - December 2012 - 72
Baking&Snack - December 2012 - Donut Frying - Frying up Quality
Baking&Snack - December 2012 - CIP streamlines kettle sanitation
Baking&Snack - December 2012 - 75
Baking&Snack - December 2012 - Add one donut conveyor to 44 ft of fryer
Baking&Snack - December 2012 - 77
Baking&Snack - December 2012 - 78
Baking&Snack - December 2012 - 79
Baking&Snack - December 2012 - 80
Baking&Snack - December 2012 - Sustainability - No More Wasted Opportunities
Baking&Snack - December 2012 - 82
Baking&Snack - December 2012 - Waste not, improve all
Baking&Snack - December 2012 - 84
Baking&Snack - December 2012 - 85
Baking&Snack - December 2012 - 86
Baking&Snack - December 2012 - Industry Insight - How to Nurture Innovation
Baking&Snack - December 2012 - 88
Baking&Snack - December 2012 - Sustainability Q&A - Going Green Globally
Baking&Snack - December 2012 - 90
Baking&Snack - December 2012 - Meeting Preview - 'Best Week in Baking' Coming Soon
Baking&Snack - December 2012 - Meeting Preview - Building Stronger Business
Baking&Snack - December 2012 - Industry Images
Baking&Snack - December 2012 - 94
Baking&Snack - December 2012 - Calendar of Events
Baking&Snack - December 2012 - Innovations
Baking&Snack - December 2012 - 97
Baking&Snack - December 2012 - Products & Packaging
Baking&Snack - December 2012 - 99
Baking&Snack - December 2012 - 100
Baking&Snack - December 2012 - Patents
Baking&Snack - December 2012 - New on the Shelf
Baking&Snack - December 2012 - 103
Baking&Snack - December 2012 - Marketplace
Baking&Snack - December 2012 - 105
Baking&Snack - December 2012 - 106
Baking&Snack - December 2012 - 107
Baking&Snack - December 2012 - 108
Baking&Snack - December 2012 - Ad Index
Baking&Snack - December 2012 - New Product Spotlight - Rustic Roots
Baking&Snack - December 2012 - 111
Baking&Snack - December 2012 - 112
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https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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