Food Business News - June 28, 2016 - (Page 56)

Crispy, convenient and GLUTEN-FREE Consider ancient grains, rice and almond flour for a desirable gluten-free pizza crust otential pitfalls are plentiful when creating glutenfree pizza crusts. What about the extensibility of the dough, the cohesiveness of the chew or even the color of the crust? The length of the ingredient list must be considered as well as such ingredients as whole grain. Wheat flour, the ingredient being removed, provides answers for many of these challenges. Since wheat flour contributes many of the dough and crust properties, a gluten-free flour blend should include functional ingredients as well as gluten-free flours, said Vanessa Brovelli, senior product applications technologist for Bay State Milling, Quincy, P 56 FOODBUSINESS NEWS ® Mass. Starches, gums, fibers and protein powders all are functional ingredients that may add back structure, strength and dough extensibility when wheat flour is removed. Potential gluten-free grain flours are rice, millet, sorghum, amaranth, quinoa, teff, corn and buckwheat, she said. "A good gluten-free pizza flour blend will hold water to increase dough absorption," Ms. Brovelli said. "It will create a dough that is extensible enough to be workable by hand or by sheeting, and it will trap gas during fermentation or proof to create a desirable crumb." The desired type of pizza crust (deep dish, thin, crackertype, etc.) may require small changes in the formula, such as absorption or oil/fat addition. Still, a good gluten-free flour blend should work in most types of crust, she said. "Sometimes a formulator can alter the texture by changing what gluten-free grains he/ she works with," she said. "For example, corn may give pizza crust more of a crunchy texture. Waxy rice as opposed to long grain rice may give a softer bite and higher water absorption, and gluten-free seeds like chia or flax can give a more cohesive chew to a crust." Brown teff may contribute a brown color, and sorghum may add a greenish color. "So these may need to be balanced with other grain flours that are more neutral such as millet and rice," Ms. Brovelli said. Using blends of different gluten-free flours and starches and customizing the flour blend for the recipe are important strategies, said Angela Ichwan, senior director of research and technical solutions for Ardent Mills, Denver. "Just for one example, whole sorghum flour works well in foods that are comparatively higher in moisture, but a high inclusion level of sorghum can impart grittiness," she said. "So it's important to conduct a lot of trial and error to achieve the best ratios for each finished product." A patent from General Mills General Mills, Inc., Minneapolis, listed rice flour, tapioca starch, sorghum flour and June 28, 2016

Table of Contents for the Digital Edition of Food Business News - June 28, 2016

Food Business News - June 28, 2016
What will Brexit mean for U.K. food and agriculture?
Obesity rate rises as sweetener use declines
Beverage Business News - Protein on trend in R.-T.-D. beverages
Table of Contents
Web Contents
Editorial - Market fragmentation intensifies C.P.G., retail competition
Coca-Cola invests in organic aloe water beverage maker
Dunkin’ Donuts evolves with expansion of beverage portfolio
Philadelphia passes tax on caloric, diet beverages
Post said to be considering combining with Lamb Weston
Teasdale adds to private label portfolio with purchase of Mesa Foods
CVS to expand selection of healthier foods, will add to private label line
Monster moving beyond energy beverages with debut of Mutant, Hydro
Coca-Cola changing its soft drink strategy to focus on ‘shaping choice
McDonald’s to relocate corporate headquarters
Smucker earnings soar on coffee sales, pet food acquisition
A squeeze on pectin
Picking out pectin alternatives
Kellogg launches $100 million venture capital fund
Kellogg adds Pure Organic to Kashi portfolio
TreeHouse Foods profiles the changing private label consumer
Martha Stewart enters meal kit market with delivery subscription service
B&G Foods ready to ‘fight back’ in frozen food aisle
Washington - Audit finds F.D.A. must improve food recall process
Snack Trends - Key trends unveiled at Sweets & Snacks 2016
Crispy, convenient and gluten-free
When gluten-free orders get serious
Company profile - WhiteWave Foods eyeing $3 billion in additional U.S. plant-based foods sales
WhiteWave’s Earthbound Farm brand set to soar in fresh and frozen
Industry Images - Record attendance at 2016 Purchasing Seminar
New Food Products
Ingredient Market Trends - Post-eleventh hour compromise on G.M.O. labeling
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - June 28, 2016