bakingbuyer - September 2011 - (Page 34)

BREADWINNERS BY DAVE KOVACIC DIRECTOR OF TECHNICAL SERVICE BAY STATE MILLING Rye breads have always played second fiddle to wheat breads in America. This is not the case in many European countries where rye bread has been very popular for ages. The rye grain is extremely hardy, able to grow and thrive in some very harsh climates and soil conditions. It eventually found its way to this country with the early settlers and is grown in regions normally not suited for wheat. The upper Midwest and Canada are the primary producing regions. Winter rye, like winter wheat, is planted in the fall, lies dormant during the winter and is harvested in early summer. The opportunity to increase sales of rye breads and other rye bakery products is greater than ever given its nutritional value. Rye is very high in dietary fiber, the highest among the cereal grains. Diets rich in dietary fiber may help reduce the risk of heart disease, diabetes, obesity and even some cancers. As consumers strive to increase fiber intake, now is the time to promote the health benefits of rye. After wheat flour, rye is the second most utilized cereal grain purchased by bakers. Rye breads and rolls are the predominant product produced, but rye also finds 34 · BAKING BUYER · SEPTEMBER 11 application in crackers, bars and cereals. It can be incorporated into muffins, biscuits, sweet goods, bagels and even pizza dough. Rye flours, due to the differences in milling refinement, vary in color, flavor intensity and baking quality. As the percentage of the rye grain converted to flour increases (extraction rate), the flour color becomes darker and the rye flavor intensifies, but the baking quality diminishes. It is the type and amount of rye flour used, as well as the use of rye sours or preferments, that give rye breads their distinctive flavor. The darker the rye flour, or the greater the quantity used, the stronger the flavor. Little attention is given to the protein percent of rye flour. Rye has less gluten-forming ability and thus does not develop the elastic and extensible dough structure that wheat flour does. Because of this weak gluten, rye breads rely on the quantity and quality of the starch fraction for much of its structure. Without a strong gluten network, dough made with rye flour will not have adequate gas retention if used alone. Thus, breads made with 100% rye will have low volume and a coarse, dense crumb. There are higher levels of pentosans in rye than in wheat. It is believed that due to their affinity for water, these pentosans (gums) found in rye inhibit the hydration and development of the gluten proteins during mixing. They also contribute to the inherent stickiness of rye dough. On the plus side, rye breads often have excellent shelf life due to the moisture-carrying capacity of these gums. Rye also contains an increased level of amylase enzymes. It is these enzymes that convert damaged starch (created during the milling process) into simple, fermentable sugars—sugars capable of being metabolized by yeast. These sugars are necessary for yeast fermentation, resulting in the production of carbon dioxide gas, ethanol, acids and many flavor compounds unique to yeastleavened baked goods. Rye amylases are more heat stable, and, gone unchecked, a rye dough can become extremely sticky and difficult to work with. For this reason, rye doughs are often produced at lower pH levels (acidic) through the use of natural or artificial sours. Rye Flours Bakers have access to several different types of rye flours. Bay State

Table of Contents for the Digital Edition of bakingbuyer - September 2011

bakingbuyer - September 2011
EDITOR’S NOTE - See You in Schaumburg
INDUSTRY NEWS - News Bites
INDUSTRY NEWS - Oklahoma Sugar Art Show: Wedding Cakes Rock!
INDUSTRY NEWS - RBA Names 2011 Class of Emeritus
INDUSTRY NEWS - Cakes.com Gives Bakers Online Tool
INDUSTRY NEWS - Barry Callebaut Bolsters European Footprint
INDUSTRY NEWS - “Get Back to Scratch” Contest Winner
INDUSTRY NEWS - AMF Completes Acquisition of BakeTech
INDUSTRY NEWS - USDA Extends Sugar Import Entry
CONSUMER PURCHASING - Discovering America's Bakeries
BREADWINNERS - The Whole Truth About Whole Grains: Installment Three
BREADWINNERS - Team USA Profi le
BREADWINNERS - Why Not Rye?
DESIGN OF THE TIMES - Strokes of Genius
DESIGN OF THE TIMES - Keepsake Cakes
DESIGN OF THE TIMES - Fall is the New June
DESIGN OF THE TIMES - Figure Piping 101
BAKERY BIZ TIPS - Add Business to Add Revenue
CHOCOLATE - Ganache Secrets
FOODSERVICE INNOVATIONS - Food Labeling Fight
CONSUMER PURCHASING - Keep Them Coming Back
CONSUMER PURCHASING - get Social
Social Butterfl ies in the Baking Business
Fighting, Surviving, + Thriving
Allin the Family
EQUIPMENT TECHNOLOGY - Bakers ON ICE
FEATURED PRODUCTS
LIQUID ASSETS - COOL COMBOS
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
panaderia
CARTA DE INTRODUCCIÓN - La Diversidad de Tampa
INTRODUCTORY LETTER - The Melting Pot of Tampa
PAN Y PANADERÍA - Pan Cubano: Estilo Tampa
PASTELES Y DECORACIONES - La Magia de la Plantilla
PRODUCTOS - PRODUCTOS DESTACADOS DE TRIGAL DORADO
Estrategias de Venta para la Nueva Economía
PERFILES - Moreno Bakery
PERFILES - La Segunda
PERFILES - Florida Bakery
PERFILES - Acapulco Tropical
PERFILES - Mi Patria
TENDENCIAS DEL CONSUMIDOR - Las Necesidades Particulares de los Hispanos
CALENDARIO DE DÍAS FESTIVOS
FÓRMULAS
CONSUMER TRENDS - Unique Needs of Hispanics
BREAD & BAKING - Cuban Bread: Tampa Style
CAKES & DECORATING - Stencil Magic
Sales Strategies in the New Economy
PROFILES - Moreno Bakery
PROFILES - La Segunda
PROFILES - Florida Bakery
PROFILES - Mi Patria
PROFILES - Acapulco Tropical
CALENDAR
PRODUCTS - FEATURED PRODUCTS FROM TRIGAL DORADO
FORMULAS

bakingbuyer - September 2011