Baking&Snack - March 2013 - 116

The rice choice for gluten-free baked foods
Why consider rice starches for formulating gluten-free foods?
They add mouthfeel, structure and nutritional content, according
to Rudy Wouters, vice-president of BENEO-Technology Center.
Remy and Remygel rice starches from BENEO can provide
crispy or soft characteristics to baked foods. Hardness and
brittleness, for example, of thin items can be fine-tuned by
adding small amounts of rice starch. By optimizing rice starch in
gluten-free biscuits and crackers, formulators can reduce losses
from breakage during production. In soft-textured items, rice
starches help maintain structure in the finished product. They
carry a neutral flavor and are used in relatively low amounts that
don’t alter overall taste and appearance but still improve texture.
Nutrition accounts for additional benefits. The company’s ricebased ingredients consist of 20% fiber, 20% lipid, 15% protein and 15% carbohydrate, and they are
rich in vitamin B and minerals such as magnesium and phosphorus. They also carry the antioxidant
gamma oryzanol found only in rice.
“In the past, gluten-free products have had the tendency toward being dry or bland and, in the
worst cases, powdery and badly textured, Mr. Wouters said. “To overcome such challenges, it is
”
essential that manufacturers make the most of functional ingredients such as rice derivatives.
”
Gluten-free foods hit $6.1 billion in US sales during 2011, according to the consumer goods market
research firm Mintel.
(973) 539-6644 • www.beneo.com

Mild-flavored whole wheat flour

Kiwifruit pectin paste

Kansas Diamond White Whole Wheat Flour
from ADM Milling adds the nutritional
value of whole grains to baked foods and
snack applications while maintaining the
mild flavor and smooth texture characteristics
of white refined flours. Its use will help satisfy consumer demand
for healthier foods that don’t sacrifice flavor and texture.
(800) 422-1688 • www.adm.com/milling

ApuraGreen whole-fruit kiwi pectin paste from Stratum Nutrition
gives extended shelf life to baked
foods with a clean label. It finds
application in breads, cookies, muffins, cakes and pastries as well
as nutrition bars and fruit fillings. The paste’s natural humectancy
enables production of softer fresher products with reduced sugar
levels. It is made from the whole fruit and is free of GMOs, gluten
and artificial preservatives or additives. It carries naturally high
levels of vitamins C and K and dietary fiber. As a fat substitute, it
can effectively replace up to 90% of fats.
(888) 403-5039 • www.stratumnutrition.com

Greek yogurt coatings
Light in color, Greek Yogurt flavored coatings
from Clasen Quality Coatings deliver the
taste and functional ingredients expected
of this popular new yogurt style. The coatings are made with yogurt powder and have
a tart, less sweet, creamy flavor profile that
mimics Greek yogurt. The company offers the new
product in both drop and wafer form for use as inclusions and
enrobed coatings.
(877) 459-4500 • www.clasen.us

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/ Baking & Snack / March 2013

Non-GMO corn ingredients
Z Trim Holdings will begin manufacturing non-GMO corn
ingredients in early 2013. The company secured sources of nonGMO corn bran to provide the base for its Z Trim ingredients
that help manage moisture, replace fat and boost fiber content in
many foods.
(847) 549-6002 • www.ztrim.com

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http://www.beneo.com http://www.adm.com/milling http://www.stratumnutrition.com http://www.clasen.us http://www.ztrim.com http://www.bakingandsnack.com

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