Baking&Snack - April 2012 - 54

WHOLE GRAINS

many new SKUs possible. And because these items tend to be low in fat and sugar, they can carry a whole grain health claim. It’s more difficult to put the health claim on sweet goods and snack products,

observed Ms. Zammer, “but you can still make an indulgent product with a healthy formulation.” The halo effect conferred by whole grain foods surrounds such items. “You can still make a content claim for whole

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grains even if you can’t make the health claim,” she said. “These uses are not so much health foods but healthier-for-you foods.” And then there’s gluten-free products, which have been criticized for being relatively low in nutritional content and high in added sugars. “You can do things with whole grains to boost their nutrient content,” Dr. Mehta said. “The more you get the whole grain content up in gluten-free foods, the better.” Many of the ancient grains — amaranth, quinoa, millet, teff and sorghum — as well as rice are naturally gluten-free, giving them a distinct health benefit, observed Tara Froemming, business development, SK Food International, Fargo, ND. (Wheat, durum, rye, barley, triticale and the wheat variants spelt, Kamut, emmer and farro contain gluten.)

Blending the answers
The first thing to know about whole grains is that they are not all alike. They differ considerably in nutritional content, textural properties, flavor and performance. So, how to choose? “First of all, define what you are looking for in the finished product,” advised Robert Meyer, director of technical sales, Dakota Specialty Milling, Inc., Fargo, ND. Is it visibility of the grain particles? Is it heartier mouthfeel, or soft look and taste? “Remember that each grain has its own flavor profile and unique characteristics and can be more pronounced in a formula depending on what other grains, sugars and other flavors you might consider using, as well as the process.” Some formulations work best with single grains, well proven by the popularity of whole wheat flour milled from hard white wheat to make white whole wheat bread. But interest in blends tailored to exact product needs is gaining ground. “Customer preferences are going to a higher level, requiring much

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Baking&Snack - April 2012

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