Milling & Baking News - June 19, 2007 - 30

Food Ingredient Solutions

CONAGRA

barley products also contribute to the
gas retention properties of the dough
that in turn increase bread volume
and improve crumb softness.
Malted barley flours largely have
been replaced with fungal and bacterial sources of amylase. Some specialty bread - malt loaves - contains
sufficient malted barley flour to give
it a rich, dark brown color, maltysweet flavor and sticky crumb.
Historically, un-malted barley
flour was a common addition to
wheat flour to make bread, and
more recently, interest again has
been generated in using such flours.
This interest arises because of the

source of beta-glucan is oats. Like
barley, until recently, oats were seen
as an adulterant to flour, a source of
specialist human food (for example,
porridge) or feed for animals, but
now oat flour is being added to bread
to increase soluble fiber.
Oats have a distinctive taste that
normally would have limited its
use, but the addition of oat flour to
bread for sandwiches has become
popular in the U.K. Interestingly,
sandwiches made with two slices of
Pullman-style bread and cut diagonally to yield two triangular-shaped
halves come under U.K. legislation
covering products not made for im-

ᮡ High-fiber barley enhances these tortillas.
presence of beta-glucan (a soluble
fiber) in barley flour and its potential health benefits. One example of
such barley-based products is Sustagrain Barley from ConAgra Mills,
Omaha, with "dietary fiber making
up more than 50% of its carbohydrates and 40% of that in the form
of cholesterol-lowering soluble fiber." Sustagrain Barley may be used
in products as diverse as bread, hot
cereals, pasta and tortillas.
The cereal most often seen as a key
30 / June 19, 2007

Milling & Baking News

mediate sale and requires them to
be held at 5°C to 8°C (41°F to 46°F).
At this temperature, bread staling
proceeds at its fastest rate, but more
importantly, if the sandwich is eaten cold, then white bread tends to
lack flavor. The addition of oat flour
improves the flavor profile of the
product at these low temperatures.
Malted barley flours also have become a flavor-enhancing addition to
such sandwiches.
Corn is not a grain that we would

normally associate with mainstream
breadmaking, but new uses are being found for this ancient cereal. It
is readily recognized that increasing
fiber consumption is good for all of
us, and while whole wheat and multigrain bread is readily available,
market research shows such products lack appeal for children.
The latest innovations for fiberenriched bread is to use white or "invisible" fibers so the bread still appears white and appeals to youngsters. One of the earliest attempts to
deliver such "white" fiber-enriched
product was based on the use of pea
fiber flour. New products have been
developed based on wheat fractions
being added back to white flour, but
more recently, the addition of corn
starch has been finding success.
Hi-maize 260 from National Starch
Food Innovation, Bridgewater, N.J.,
is an easy-to-use fiber suitable for
adding to bread. It also is referred
to as "resistant starch" because of
its slower absorption in the digestive system. So its use offers opportunities for the development of lowG.I. (glycemic index) products and
the delivery of prebiotic properties.
Bread made with Hi-maize now is
reaching grocery store shelves and
consumers' homes in many parts of
the world.
Additions of corn flour are also useful in the manufacture of sweet pastes
for fruit pies. In this product, the corn
flour contributes to the textural characteristics of the finished product,
giving a "golden" color to the paste
and "shorter" eating qualities. The
latter probably comes from the dilution of the wheat flour and disruption
of its gluten-forming properties. This
effect of corn flour is particularly useful in the manufacture of sweet pastes
with lower fat levels and helps in the
machinability of such pastes. While
sweet pastes are not normally seen
as a vehicle for delivering healthier
baked products, there may be opportunities to make a small contribution to reducing the caloric value of
fruit pies.
A spin-off from the organic grains
movement has been greater interest
in the ancestors of modern wheats,
in part because of their perceived
health benefits as "natural" sources
of vitamins and essential minerals.
Grains such as spelt and Kamut are
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Milling & Baking News - June 19, 2007

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