IBIE, special edition & show preview -- 2013 - (Page 73)

FORMULATING R&D “There’s always interest in rye,” said Colleen Zammer, director of product marketing at Bay State Milling Co., Quincy, MA, “but it has a strong association with caraway, which can be a polarizing flavor. Rye received a lot of attention from the artisan market because it is a component in many Old World levains and bigas. It needs to go mainstream.” Bay State introduced a whole grain rye flour that can do the job. Its optimized granulation improves its functionality in bread, where it works well in combination with whole wheat flour. “Rye can suppress off-notes sometimes associated with whole wheat,” Ms. Zammer said. “And the new flour proves that rye breads don’t always have to taste like typical German rye.” As much as whole grains alter bak- ery flour choices, a new generation of fats and oils transforms bakery shortenings. Recognition of the harmful nature of trans fats, which form during partial hydrogenation of liquid vegetable oils, led to a sea change, but the challenge has been to deliver true shortening functionality. “The question was and continues to be how to compensate for the solids that trans used to provide,” said Dilip Nakhasi, director of innovation, Bunge Oils, Bradley, IL. Soy, canola and sunflower breeders selectively reduced these plants’ output of saturated fats in favor of forming mono- and polyunsaturated moieties. With less linolenic and more oleic content, these new liquid oils provide healthier fat profiles for bakery shortenings. Low-linolenic soy was the first of Ancient grains have come to be viewed as “supergrains” by many consumers. ConAgra Mills these new oilseeds and is used today in many breads, muffins, pizza doughs and other baked foods. “Lowlinolenic provides enhanced flavor See us at IBIE booth #6045 For more information, see Page 146 IBIE 2013 / SPECIAL EDITION / 73 http://www.bakeryequipment.com

Table of Contents for the Digital Edition of IBIE, special edition & show preview -- 2013

IBIE, special edition & show preview -- 2013
Table of Contents
IBIE Perspective - Amid challenges, opportunities persist
State of the Industry - Dizzying changes among baking’s leaders
A changing of the guard
Making Baking History - Progress on Parade
Capital Spending Survey - Making the safe bet
Survey reaches wide sample
IBIE Tech - Going Mobile
ABA Perspectives - Big changes since IBIE 2010
ABA: On the Front Lines
Keep on track with FTRAC
Let's Keep on Truckin'
An Ounce of Prevention
BEMA Initiatives - Collaborative Solutions
Critical Issue: FSMA - Predict & Prevent
Court orders FDA to step up its efforts
Food Safety: ANSI/ASB/Z50.2
Equipment Advances - Clean and Simple
Formulating R&D - Brave New World
Intel about ingredient trends
Critical Issue: Commodity Prices - Long and Winding Road
Ingredients: Creating Simple Labels - Simple Options
Critical Issue: Sodium Reduction - How Low Can You Go?
Ingredients: Ancient Grains - What's Old is New Again
New Product Trends: Baked Foods - Change Afoot
New Product Trends: Snacks - Reinventing Snack Time
Special Section: Bake
The Next Cupcake?
Ingredient Transparency
Food trucks on the move
New Tech Tools
IBIE 2013: A World of Possibilities
Ready to Launch
Pizza Popularity
Revel in Vegas
2013 Exhibitor List
Ad Index

IBIE, special edition & show preview -- 2013