Baking&Snack - August 2011 - 48

We handle all your ingredient needs
Over 4,000 SKU’s
Conventional Natural & Organic Gluten Free

WHOLE GRAINS

Fueling demand are the many made-with-whole-grains products now reaching the supermarket shelves in ever-increasing numbers. Although the market information firm Mintel, Chicago, IL, did not differentiate between “made with” and 100% whole-grain products, it reported in its Global New Product Database the launch of 3,272 new whole-grain products in 2010, up from 855 in 2005 and 164 in 2000. Another measure is the rising number of foods — more than 5,600 as of July 2011 — that now carry the Whole Grain Stamp issued by the Whole Grains Council. In April, the council authorized nearly 200 new stamps, according to Ms. Harriman. “Whole grain is still going strong,” she said. The Whole Grains Council welcomed the 23rd country to the stamp program when Australia’s Bodhi’s Bakehouse put the symbol on its bread in July. “Whole grains are becoming more important to bakers,” confirmed Darren Schubert, vicepresident, sales and marketing, Grain Millers, Inc., Eden Prairie, MN. TASTE AND TEXTURE. The list of whole grains includes both cereals and pseudocereals. It runs the gamut from amaranth to quinoa to buckwheat, rye and triticale then back to wheat and einkorn, an ancient precursor of wheat. A number of organizations maintain lists of whole grains, but in most instances, when bakers talk whole grain, they mean whole wheat. ▶ Distinct taste, texture and color characterize 100% whole-wheat breads.
CARGILL

National Logistics & Warehousing

Working with whole-wheat flour W ki ih h l h presents different challenges than those of enriched flour. These involve taste, texture, color and process. “Consumers will always go for taste,” Mr. Schubert said, “but bakers also have to provide them with the texture they prefer.” Taste and texture make the most difference for consumers who seek white-bread properties in their whole-grain breads and rolls, according to Jessica Wellnitz, senior food technologist, Cargill Bakery Technology, Plymouth, MN, and Christine Cerkvenik, dry corn ingredients commercial manager, Cargill Corn Milling, Minneapolis, MN. “Taste maintains product integrity,” Ms. Cerkvenik added, “but texture can be a key attribute, too.” With whole wheat, taste differences boil down to the tannin content of the bran. These red pigments in hard red wheat carry a bitter flavor. “Whiter whole-grain varieties typically contain fewer tannins, which results in a less bitter taste,” said Brook Carson, technical product manager, ADM Milling, Shawnee Mission, KS. “Differences in taste can also be overcome with added sweetness or with a masking agent.” Partial substitution of wholewheat flour into conventional formulas offers product developers another choice, although this will generally require minor changes to some ingredient levels and processing. “Ultragrain — ConAgra

800-650-8678 www.jmswank.com
For more information, see Page 125

BAKING & SNACK / August 2011

www.bakingbusiness.com www.baki ww baki gbus ness.co www.bakingbusiiness.com king ess com

http://www.jmswank.com

Baking&Snack - August 2011

Table of Contents for the Digital Edition of Baking&Snack - August 2011