Baking & Snack - November 2017 - 65

While cost and available supply of
heritage or heirloom grains are always key
considerations for bakers, it is also important
to consider flavor and functionality.
opment scientist, R&D, Ardent Mills.
"Machinability and functionality must
also be considered. Certain wheat varieties such as spelt have high mixing tolerances and a highly functional gluten,
whereas other flour additions may necessitate adding more gluten to support the
dough structure."
Spelt and rye are gluten-containing
ancient grains, according to Colleen
Zammer, senior director of market and
product development, Bay State Milling.
"Rye has exceptionally high levels of fiber
at greater than 15% (whole rye) and has
an earthy flavor that is distinct from other grains but blends with other flavors as
well," she said. "Spelt is an ancient wheat
that is on the higher end of the protein
scale at close to 15%, and while some of
that protein is in the form of gluten, the
ratio of gliadin to glutenin is different
than bread wheat, which makes it more
extensible and great for flatbreads."
Many grain-derived variety flours are
available in sprouted form. This improves
the nutritional profile while still being
controlled for baking performance.
"Our point of difference with sprouted
wheats is that we maximize and optimize the germination process to provide
the perfect balance of flavor and performance in baked goods," Ms. Zammer
said. "Controlling the germination process results in a wheat flour that outperforms traditional whole wheat flour, requiring fewer additives, which results in
a cleaner label."
Consumers are seeking alternatives
to wheat for a variety of reasons, be that
perceived nutritional or health related, or
just looking for unique flavors and textures to entice the palate. "Many of these
variety flours also tip the scale in favor
of protein and fiber, which are nutrients

that consumers of all ages are seeking to
increase in their diets, and therefore, can
make for easy nutritional enhancements
to grain-based foods," Ms. Zammer said.
"Sprouted takes this benefit a step further
by making better-for-you more available
to the body and better tasting as well."
A range of nut flours are finding their
way into baked snack foods and cookies.
Nut flours tend to be high in fat, fiber
and protein. Almond and hazelnut are
the most common, but others are available. Nut flours are gluten-free, so other
ingredients are required to bind moisture
to yield strong and elastic dough. In addition to being nutrient dense, nut flours
contribute flavor and texture to baked
goods. Because of their high oil content,
they do tend to go rancid quickly.
Blue Diamond Almonds Global
Ingredients Division markets a line of
gluten-free almond flours designed to
replace traditional flours in many baked
goods. Because almonds have a sweet flavor, sugar may be reduced by about 25%,
and fat can often be reduced by approximately 25%.
There are three almond flour granulations. Extra-fine natural is as versatile as
blanched flour with a natural light tan
color. Extra-fine blanched has a powderlike consistency for delicate cookies,
breads and cakes. Fine blanched gives
nutritious texture to everyday baking. It
toasts to a rich golden color.
Going forward, variety flours will
likely have a greater presence in the formulation of baked goods. Inclusion may
satisfy consumers' cravings for adventure
or for health and wellness benefits.

Find resources for variety flours by
visiting www.esourcebaking.com.
Browse by category under Ingredients,
and click on Major for listings.

* SQF Certified Facility in Russell, KS
* Adds strength, texture and volume
* Natural Egg White replacer
* Bland Taste does not interfere with
product flavor
* Perfect for specialty breads, pastas,
and vegetarian applications

1-785-445-4308
www.white-energy.com

http://www.esourcebaking.com http://www.white-energy.com

Baking & Snack - November 2017

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