Baking & Snack - March 2004 - 76

proper structure.
Additions such as flaxseed, fiber,
bran and sunflower seeds ground
into flour have helped Peter Reinhart, chef on assignment at Johnson
and Wales University, Charlotte, NC,
produce high-protein breads that are
lower in carbohydrates.
The U.S. bread industry, Mr. Reinhart said, has the innovative ability to
produce great-tasting breads for the
low-carb market. Look at how the inWheat Foods Council
dustry introduced French baquettes,
Italian ciabattas and other artisan Euro- ta, which also has 5 g of net carbohydrate per
pean breads, he observed.
serving, according to Dan Trott, president
of AIPC Sales Co. and EVP Marketing.
Getting the taste right in soy-based
NEW APPROACH IN PASTA
Soy and wheat isolates supplement du- products can prove especially challenging.
rum as the grains, and ingredients, of Nutriant soy ingredients uses a nonhexane,
choice for pasta manufacturers entering natural-extraction process to give its soy
products a superior flavor, said Homer
the low-carb market.
Dakota Growers Pasta, Carrington, ND, Showman, director of R&D for Nutriant,
uses enriched durum semolina and the a division of Kerry Ingredients based at
coarse flour from durum in its Dreamfields, Cedar Falls, IA.
Early in 2004, AIPC took taste into aca new line of pasta low in digestible carbohydrates. A 52-g serving includes 42 g of count when it targeted another category
total carbohydrates, but 37 of those are non- of pasta consumers, those wanting to cut
digestible, according to Dakota Growers. down on carbohydrates without going
The company markets the product at 5 g of to the extreme of the Atkins diet. AIPC
teamed with MGP Ingredients and used
digestible carbohydrates per serving.
American Italian Pasta Co., Kansas City, proprietary natural wheat-based ingreMO, uses soy to produce Atkins brand pas- dients to produce pasta that has 19 g of

76 / BAKING & SNACK / March 2004

For more information, see Page 121

carbohydrates per serving, compared
with the industry standard of 39 g.
MGP's Pasta Power wheat protein
isolate can be used to boost the protein
content and reduce the carbohydrate
content in pasta and noodles. The
company's FiberStar 70 can be used
in combination with Pasta Power.
Introduced by MGP last year, FiberStar 70 delivers a minimum 70% total
dietary fiber.

EVEN CAKES AND COOKIES
Is there a grain-based food product that
would never fit the low-carb market? Even
snack cakes and sweet goods have potential. For example, Keto has made a sponge
finger snack cake designed for low-carb
dieters, although the company has yet to
market it, Mr. Bey said. Even donuts could
be made low-carb in the future.
Sweet baked foods marketed to
low-carb consumers already are on the
shelves. Alternative sweeteners helped
make them possible.
Danisco Sweeteners, Ardsley, NY, is
focusing on creating bread, cookie and
cake products for low-carb dieters and sees
future potential in other baked foods, said
Donna Brooks, product manager for Danisco's Litesse polydextrose and lactitol.
Lactitol, a reduced-calorie sweetener

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