Baking&Snack - August 2013 - 44

VARIETY FLOURS

resulting in shorter shelf life,” Ms.
Carson explained.
A good piece of advice is to treat
nonwheat flour as an entirely different ingredient, not a flour. “In general, any new ingredient will change

the dough, and consumers
will notice differences in the
finished product,” said Susan
Kay, manager, product applications,
Bay State Milling Co., Quincy, MA.
“It’s important to know the

Variety flours
suit the rustic
nature of scones.
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44

/ Baking & Snack / August 2013

grain’s water-holding capacity,” she continued. “Some hold
a lot, and some don’t hold much
water at all.” She recently tested
the absorption of various ancient
grains and found high rates for
amaranth and spelt, moderate for
teff and quinoa, and poor for millet
and sorghum. Grains with higher
absorption will require baking at
lower temperatures and for longer
times, she advised.
Although rye, barley and oats
contain gluten, it’s not the same as
wheat’s and won’t perform the same
structural role. To compensate, bakers
should add vital wheat gluten when
working with nonwheat flours in all
but gluten-free applications. This adjustment, however, will increase water
requirements. “The rate of hydration
will change, and you will see differences in the rheology of the batters
and doughs,” Mr. Casper advised.

Water control essential
Hydration requirements can change
the process in other ways. “Some
grain ingredients may require prehydration or more time to hydrate,” Dr.
Arndt said. “A common problem in
making whole-grain and multigrain
doughs is the addition of too little water. It is also critical to not under- or
over-mix dough because whole grain
and multigrain doughs generally require less mixing time compared with
refined wheat flour doughs.”
Flour-like ingredients for glutenfree foods — for example, Penford’s
PenTech GF line — include structural
components such as food starches and
hydrocolloids that mimic the func-



http://www.gwmfg.com

Baking&Snack - August 2013

Table of Contents for the Digital Edition of Baking&Snack - August 2013

Baking&Snack - August 2013
Table of Contents
Table of Contents
Editorial - Buying into a Vision
Newsfront - Hype surrounds Twinkies’ grand return
Twinkies made to last longer
People
Hostess to compete in mega snack market
In Brief
Dessert makers layer it on thick
Flowers, Hostess complete bread deal
Correction
Operations - Nothing but the Best
Placing a finger on food security
A Perfect 10
Keeping the bread shelf full
Trends - Hanging on to Heritage
Hispanics love social media
Formulation - Different Flours Bake Differently
Whole Grains for Every Palate
Triple threat in a whole grain
Basic Values
Diastatic, nondiastatic — what’s the difference?
Honey 101
What is dry honey?
Snacking Satisfaction
Q&A Nuitrition - Jumping Hoops
Q&A Multi-Mode Ovens - Gaining Flexibility with Hybrids
Equipment - Perfecting the Baking Process
Sanitation importance on the rise
Getting a Good Grip
Tracking pans using bar codes
Operations - Searching for Better Alternatives
Sanitation Strategies - No Small Task
Q&A Digital Marketing - How to Make eMarketing Work
A Dynamic Difference
Industry Images - B&CMA
Special Report - Packed with Learning
IBIE Meeting Preview - Hit the Ground Running
Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - August 2013 - Baking&Snack - August 2013
Baking&Snack - August 2013 - 2
Baking&Snack - August 2013 - 3
Baking&Snack - August 2013 - 4
Baking&Snack - August 2013 - 5
Baking&Snack - August 2013 - 6
Baking&Snack - August 2013 - 7
Baking&Snack - August 2013 - 8
Baking&Snack - August 2013 - Table of Contents
Baking&Snack - August 2013 - 10
Baking&Snack - August 2013 - Table of Contents
Baking&Snack - August 2013 - Editorial - Buying into a Vision
Baking&Snack - August 2013 - 13
Baking&Snack - August 2013 - People
Baking&Snack - August 2013 - 15
Baking&Snack - August 2013 - In Brief
Baking&Snack - August 2013 - 17
Baking&Snack - August 2013 - Correction
Baking&Snack - August 2013 - 19
Baking&Snack - August 2013 - 20
Baking&Snack - August 2013 - Operations - Nothing but the Best
Baking&Snack - August 2013 - Placing a finger on food security
Baking&Snack - August 2013 - 23
Baking&Snack - August 2013 - 24
Baking&Snack - August 2013 - 25
Baking&Snack - August 2013 - 26
Baking&Snack - August 2013 - 27
Baking&Snack - August 2013 - 28
Baking&Snack - August 2013 - 29
Baking&Snack - August 2013 - A Perfect 10
Baking&Snack - August 2013 - 31
Baking&Snack - August 2013 - Keeping the bread shelf full
Baking&Snack - August 2013 - 33
Baking&Snack - August 2013 - 34
Baking&Snack - August 2013 - Trends - Hanging on to Heritage
Baking&Snack - August 2013 - Hispanics love social media
Baking&Snack - August 2013 - 37
Baking&Snack - August 2013 - 38
Baking&Snack - August 2013 - 39
Baking&Snack - August 2013 - 40
Baking&Snack - August 2013 - 41
Baking&Snack - August 2013 - 42
Baking&Snack - August 2013 - Formulation - Different Flours Bake Differently
Baking&Snack - August 2013 - 44
Baking&Snack - August 2013 - 45
Baking&Snack - August 2013 - 46
Baking&Snack - August 2013 - 47
Baking&Snack - August 2013 - 48
Baking&Snack - August 2013 - Whole Grains for Every Palate
Baking&Snack - August 2013 - 50
Baking&Snack - August 2013 - 51
Baking&Snack - August 2013 - 52
Baking&Snack - August 2013 - Triple threat in a whole grain
Baking&Snack - August 2013 - 54
Baking&Snack - August 2013 - Basic Values
Baking&Snack - August 2013 - Diastatic, nondiastatic — what’s the difference?
Baking&Snack - August 2013 - 57
Baking&Snack - August 2013 - 58
Baking&Snack - August 2013 - 59
Baking&Snack - August 2013 - 60
Baking&Snack - August 2013 - 61
Baking&Snack - August 2013 - 62
Baking&Snack - August 2013 - Honey 101
Baking&Snack - August 2013 - What is dry honey?
Baking&Snack - August 2013 - 65
Baking&Snack - August 2013 - 66
Baking&Snack - August 2013 - Snacking Satisfaction
Baking&Snack - August 2013 - 68
Baking&Snack - August 2013 - Q&A Nuitrition - Jumping Hoops
Baking&Snack - August 2013 - 70
Baking&Snack - August 2013 - 71
Baking&Snack - August 2013 - 72
Baking&Snack - August 2013 - Q&A Multi-Mode Ovens - Gaining Flexibility with Hybrids
Baking&Snack - August 2013 - 74
Baking&Snack - August 2013 - 75
Baking&Snack - August 2013 - 76
Baking&Snack - August 2013 - Equipment - Perfecting the Baking Process
Baking&Snack - August 2013 - 78
Baking&Snack - August 2013 - 79
Baking&Snack - August 2013 - 80
Baking&Snack - August 2013 - 81
Baking&Snack - August 2013 - 82
Baking&Snack - August 2013 - 83
Baking&Snack - August 2013 - 84
Baking&Snack - August 2013 - 85
Baking&Snack - August 2013 - 86
Baking&Snack - August 2013 - Sanitation importance on the rise
Baking&Snack - August 2013 - 88
Baking&Snack - August 2013 - 89
Baking&Snack - August 2013 - 90
Baking&Snack - August 2013 - Getting a Good Grip
Baking&Snack - August 2013 - 92
Baking&Snack - August 2013 - 93
Baking&Snack - August 2013 - Tracking pans using bar codes
Baking&Snack - August 2013 - 95
Baking&Snack - August 2013 - 96
Baking&Snack - August 2013 - 97
Baking&Snack - August 2013 - 98
Baking&Snack - August 2013 - 99
Baking&Snack - August 2013 - 100
Baking&Snack - August 2013 - Operations - Searching for Better Alternatives
Baking&Snack - August 2013 - 102
Baking&Snack - August 2013 - 103
Baking&Snack - August 2013 - 104
Baking&Snack - August 2013 - 105
Baking&Snack - August 2013 - Sanitation Strategies - No Small Task
Baking&Snack - August 2013 - 107
Baking&Snack - August 2013 - 108
Baking&Snack - August 2013 - Q&A Digital Marketing - How to Make eMarketing Work
Baking&Snack - August 2013 - 110
Baking&Snack - August 2013 - 111
Baking&Snack - August 2013 - A Dynamic Difference
Baking&Snack - August 2013 - Industry Images - B&CMA
Baking&Snack - August 2013 - Special Report - Packed with Learning
Baking&Snack - August 2013 - IBIE Meeting Preview - Hit the Ground Running
Baking&Snack - August 2013 - 116
Baking&Snack - August 2013 - Events
Baking&Snack - August 2013 - Innovations
Baking&Snack - August 2013 - Ingredient News
Baking&Snack - August 2013 - Products & Packaging
Baking&Snack - August 2013 - 121
Baking&Snack - August 2013 - 122
Baking&Snack - August 2013 - Patents
Baking&Snack - August 2013 - New on the Shelf
Baking&Snack - August 2013 - 125
Baking&Snack - August 2013 - Marketplace
Baking&Snack - August 2013 - 127
Baking&Snack - August 2013 - 128
Baking&Snack - August 2013 - 129
Baking&Snack - August 2013 - 130
Baking&Snack - August 2013 - 131
Baking&Snack - August 2013 - 132
Baking&Snack - August 2013 - Ad Index
Baking&Snack - August 2013 - New Product Spotlight
Baking&Snack - August 2013 - 135
Baking&Snack - August 2013 - 136
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https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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