World Grain - June 2016 - 88

FEATURE: GIVING FLOUR MORE POWER

Valley, a company in Australia.
"Lupin grown in western Australia
has very low levels of alkaloids, thereby eliminating the bitterness of the
material and dramatically improving
palatability," Madden said.
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create bread with 4 grams of protein
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enough for a "good source" claim.
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may lead to 11 grams of protein and
an "excellent source" claim, Madden
said. Lupin also has a glycemic index
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inclusion in diabetic-friendly bread.
Additional water will be needed
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and will darken, which means bakers
should reduce temperatures or carefully watch cooking times.
"Lupin pairs extremely well with
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of the traditional grain products,"
she said. "Since lupin has a bland,
slightly hazelnut 'nutty' or light 'beaQ\¶ÀDYRULWLVHDV\WREOHQGLQWRDQ\
formulation."
She added, "In gluten-free bread
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DQGLWVIXQFWLRQDOLW\KHOSVGUDVtically improve the texture, color and
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When used in conjunction with other
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lupin may help add structure and texture, Madden said. Its golden yellow
color may improve the appearance of
gluten-free products. In pastries, cookies and cakes, lupin offers a gourmet,
yellow color and adds moisture enrich-

ment during processing, she said.
Ingredion,
Inc.,
Westchester,
Illinois, U.S., now offers Homecraft
SXOVHÀRXUVGXHWRDGLVWULEXWLRQDOOLance with AGT Food and Ingredients,
Regina, Saskatchewan, Canada, which
sources, processes and distributes
pulse ingredients. Homecraft pulse
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cereal and snack foods and also may
replace eggs in baked foods.
FLOUR FROM ALMONDS, COFFEE
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oils and sugar in formulations, and
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Added fats and oils may be reduced
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KLJKHUIDWFRQWHQWWKDQWUDGLWLRQDOÀRXU
according to Blue Diamond Almonds,
Sacramento, California, U.S. Sugar may
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A way to enhance flour sprouts up
Timing is pivotal in the process of sprouting grains. Timing
also is crucial in the launch of new products. Could this year
be the right time for launching products made with flour from
sprouted grains?
Vitamin C, folate, antioxidants and soluble fiber all may increase when grains are sprouted, according to Bay State Milling,
Quincy, Massachusetts, U.S. Results from bake tests at the company's Rothwell GrainEssentials Center found sprouted whole
wheat flour may enhance volume, grain texture and crumb when
compared to conventional whole flour. Bay State Milling offers
sprouted whole wheat, brown rice, amaranth, millet, quinoa, flax
seed and chia seed through its BeneGrain line.
"Nutrient composition is directly related to the process,
including time and temperature, and the level of germination
that takes place," said Sean Finnie, Ph.D., principal lead chemist, commercial science for Bay State Milling. "Bay State Milling
is focused on optimizing germination whereby we control the
process to enhance bioavailability and digestibility through increased enzyme activity, while maintaining functionality."
He said the company has replaced up to 100% whole wheat
with sprouted whole wheat and has seen enhanced tolerance
and volumes.
"Alternative sprouted grains and seeds function similarly to
their un-sprouted counterparts," Finnie said. "Currently there is
no industry standard on sprouted content claims. However, we
recommend utilizing current whole grain standards."
Companies should be aware of processing issues.
"Because sprouting enhances enzyme activity such as alpha
88

amylase, any additional enzymes in a formulation may need
adjusting at the risk of overdosing," Finnie said. "This is seen
as a benefit to bakers for potential cost reduction and cleaner
labeling."
Ardent Mills, Denver, Colorado, U.S., offers sprouted white
spring whole wheat flour.
"While the jury is still out on the precise nutritional changes
involved when grains are sprouted, research continues because
of growing consumer interest," said Don Trouba, director of
marketing for Ardent Mills. "In fact, consumers are drawn to
the wholesome, life-giving images associated with sprouting
despite a lack of clear health benefits."
Ardent Mills controls the sprouting so that the finished flour
is both sprouted and whole grain.
"Working with sprouted grains can present unique challenges for bakers, depending on the format of the sprouted grains,"
Trouba said. "For example, wet mashes don't have the typical
gluten benefits of wheat flours."
When creating its sprouted white spring whole wheat flour,
Ardent Mills worked to ensure the whole grain wheat flour
would perform equally to or better than traditional whole
wheat flour in bread.
"Because it's flour, it's extremely convenient to use whether
in yeast-raised applications or other flour-based foods like
cookies, bars and crackers," Trouba said. "Like other whole
wheat flours, moisture, baking temperature and mixing time
may need to be adjusted depending on the expectations for
the finished product."
June 2016 / World Grain / www.World-Grain.com

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World Grain - June 2016

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