Baking & Snack - May 2020 - 64

WHOLE GRAINS

Family owned with
a passion to meet
customer's needs.
* Clean Label
* Extended Shelf Life
* Toppings & Coatings
* Ready to Use Mixes
* Bases & Concentrates
* Custom Formulations

800-383-0958
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64 Baking & Snack May 2020 / www.bakingbusiness.com

to keep the doughs saturated. While
the bran and germ absorb moisture at
a higher volume, this absorption occurs
at a slower rate, so mixing should be
slower and longer than when formulating with refined grains."
When it comes to using multiple
whole grains, bakers must consider the
different hydration levels, especially if
they are all in flour form.
"The absorption on flours can be really high and make it more challenging, whereas if you have a whole grain
piece, your usage rate can be a lot lower," Ms. Brensing explained. "The piece
is still very visible, so you can balance
the hydration that way."
As different flours absorb water in
different quantities and rates, the dough
rheology can change very quickly.
"What might look like a wet dough
at first may be tight and dry five minutes later once the bran and other fibers
start to fully hydrate," Mr. Ahrens said.
"Understanding the rheology of the individual flours you are using is key to
achieving the right hydration and product quality."
The hydration headache continues in the oven as well. Bakers must
understand not only how much wa-

Colorful grains like purple corn can bring some
excitement and differentiation to many different
applications, from sourdough to crackers.
Healthy Food Ingredients

ter the flours will absorb but also
how much they will release in the
oven. Different starches gelatinize
and paste at different temperatures
as they compete for water in the formulation, Mr. Ahrens explained. This
impacts the final product characteristics as it leaves the oven.
"It's not just about how much water can you put in to make it look like
dough but how you make that finished
baked product look like it's supposed to
without being burned or raw, gooey or
sticky," Mr. Smith said.
By blending whole grains and
working with ingredient suppliers to
formulate around challenges, bakers can get interesting textures, flavors and nutritional impacts that will
draw consumers in.
"Look more closely at opportunities to include more whole grains
in products and some of the newer
grains that are available," Ms. LaBine
said. "There is quite a lot of evidence
to suggest that consumers are seeking
these ingredients out."

*


http://www.dakotablenders.net

Baking & Snack - May 2020

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