Baking&Snack - June 2013 - 62

VARIETY FLOURS

The eating quality —
and consumer appeal
— of gluten-free muffins
depend on nonwheat
flours with proper structuring capability.
Penford Food Ingredient

wheat, and the dough is easily mixed
out. “But when you want extensibility, spelt is your grain,” Ms. Zammer
said. “We experimented with pizza
and found that 10% spelt improved
the crispiness of the crust.” In pizza
and tortillas, spelt eliminated any
need for reducing agents.
Sorghum, like rye, has benefited
from recent research centered on
nutritional qualities. It has many
food applications around the world
including porridges, breads, cookies, tortillas and extruded foods.
“Grain sorghum is a significant crop
in North America due to its toler-

ance to growing conditions not suitable for other crops, but it has traditionally been overlooked for food
applications,” Ms. Carson observed.
The cereal’s color ranges from
dark brown and red to white, each
with various associated benefits and
flavors. ADM Milling uses white
sorghum for its flour because it
has a light color and neutral flavor.
“Processed similar to wheat flour,
white sorghum flour has a bland
flavor that can be beneficial because
it does not add an unfamiliar or distinctive taste,” Ms. Carson said.

Nutrient boost from pulses
Pulses take nonwheat flour choices
far beyond cereals and enlarge the
nutrient pool available to formulators. Strong scientific research
supports these benefits, noted Ms.
Maskus. This past September, the
British Journal of Nutrition published a supplement with 16 articles
covering nutritional values and
health benefits for pulses related

Why are variety grains so appealing?

OK, most of the buzz swirls around gluten-free. But other factors prime the
pump of consumer interest in baked products made with nonwheat flours.
Whole grain has a lot to do with it. “Consumers are more aware and
knowledgeable about the benefits of consuming whole grains, said
”
Brook Carson, director of R&D, ADM Milling, Overland Park, KS. “With the
focus on whole grain in the 2010 Dietary Guidelines for Americans, it is
easier for consumers to recognize the importance and remember to seek
out whole grain options.
”
The biggest changes have come in the past few years because of
multiple factors, noted Beth Arndt, PhD, director of R&D, ConAgra Mills,
Omaha, NE. “Developments like the movement toward more whole
grains, the increased consumption of gluten-free foods and an increased
interest in ethnic foods from different cultures and time periods have
facilitated much of this growth, she said.
”
“Some of the ancient grains — including amaranth, quinoa, millet,
sorghum and teff — fit into all three of these areas, she added, “because
”
they are primarily available as whole grains, naturally gluten-free and tied
to ancient cultures around the world.
”
Rising interest in this product category also spurs a comeback for
multigrain products. Dr. Arndt cited consumer studies that show multigrain’s strong appeal and its perception “as being even more nutritious
than whole grain.
”

to obesity, diabetes, heart disease
and cancer.
CIGI, whose Pulse Canada program coordinated the journal supplement, recently tested lentil flours
in a variety of food products including cookies, crackers, pan bread,
pita bread, gluten-free pizza crust
and tortillas. “What we’ve seen so
far is that these ingredients have tremendous potential in baked product
applications with some modification
in processing and formulation,” Ms.
Maskus reported.
Typically, pulse flours have a
higher water absorption capacity compared with wheat flour;
however, in optimized formulations, using less water usually helps
with machinability and handling.
“Consistency is key when successfully reformulating with pulse
flours,” Ms. Maskus explained.
VegeFull brand precooked bean
ingredients from ADM Edible Bean
Specialties are finding use for their
health appeal in several new baked
foods and snacks, even sweet treats.
“Bean powders, or flours, are interesting additions to baked products
because they offer nutritional benefits such as increased fiber as well
as improve moisture retention,” Ms.
Carson said.
Stabilized legumes, specifically
lentils and chickpeas, are a specialty
of Caremoli. “We believe these can
contribute essential components to
the diet,” Dr. Caremoli said. “Their
amino acid profile is very close to
that of wheat. And many consider
legume proteins to be healthier than
wheat’s.” Applications include bars,
bread, pasta, pastries, snacks and
gluten-free products.
In all, there’s plenty of variety in
variety grains and the nonwheat
flours made from them. They carry
some interesting health and nutrition benefits, too. The difference they
bring to baked foods can also make a
positive difference to their consumer
appeal and the baker’s bottom line.

•

/ Baking & Snack / June 2013

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