Milling & Baking News - February 23, 2010 - 56

Supplier Innovations 

Penford launches gluten-free system
Penford Food Ingredients Co., Centennial, Colo., has
introduced PenTechGF, an ingredients system designed for
gluten-free baked foods and coatings. PenTechGF allows
manufacturers, processors and food service companies to
develop lines that have gluten-free attributes along with the
visual, mouthfeel and flavor of wheat-based items, said John

Randall, president of Penford Food Ingredients.
"For example, restaurants and food service operations can
now offer gluten-free products as mainstream items, not as
menu after-thoughts," he said. "A company can simply state
that all their crispy, fried or baked goods are naturally and
deliciously gluten-free."
The PenTech system may be used to create such baked
foods as bread, rolls, muffins, pizza crust, pie crust, cookies and cake. The system allows for volume to give bread
height, textures that are not too gummy or too dry, crumb
grain for muffins that is open and slightly coarse, a resilient
body for pastries to prevent crumbling, cakes that are light
and fluffy, or a neutral flavor to pizza dough or pie crusts.
The breaded coating may be used with batter-coated and
fried meats, vegetables, chicken and seafood. A gluten-free
fish batter mix includes a newly developed corn starch.
For more information, visit www.penfordfoods.com.

Whey crisps come in color
New colored whey crisps from Zumbro River Brand,
Owatonna, Minn., contain from 50% to 80% protein and
may be used
in such applications
as nutrition
bars. Colors
used include
turmeric and
annatto. A
proprietary
extrusion process creates
the crisps,
which have a
crunchy texture and a mild dairy flavor.
For more information, visit www.zumbroriverbrand.com.

For information on submitting an item for Supplier Innovations, e-mail
mbnprods@sosland.com or contact Jeff Gelski at 816-756-1000, ext. 867.
56 / February 23, 2010 Milling & Baking News

Add crispy, crunchy texture to snacks
X-Pand'R 683, a new pregelatinized waxy maize starch,
is designed to deliver a crispy, crunchy and cohesive
texture to a variety of bakery and snack applications, according to London-based Tate & Lyle P.L.C., which has a
U.S. office in Decatur, Ill. The starch aids in the development of cohesive and pliable dough that may be processed
through conventional sheeters and extruders without
stickiness.
X-Pand'R 683 may deliver expansion and crispness in
a range of snack crackers and snack chips that contain
flours, dried vegetables and potato flakes. It may provide
a crispy coating with adhesion on nuts and dried fruits
under baking conditions.
In extruded snacks, X-Pand'R 683 may provide lower
process viscosity during extrusion and deliver an expanded and crisp texture with a uniform network of air cells. It
is suitable for cold forming or low temperature extrusion
applications. In cakes, cookies and muffins, X-Pand'R 683
may be used for improving batter viscosity and increasing
moisture retention.
For more information, call (866) 653-6622.

Walnuts show heart health benefits
in study on diabetics
Eating 2 oz of walnuts per day as part of a normal diet
may improve cardiovascular health in people with type 2
diabetes, according to a study conducted by the Yale-Griffin
Prevention Research Center. Results of the study
appeared in the February issue of Diabetes Care.
The California Walnut Commission, Folsom,
primarily funded the study with supportive
funding from the Centers for Disease Control and Prevention, Atlanta.
The randomized, controlled, singleblind crossover trial involved 24 adults (14
women and 10 men) with a mean age of 58. They
randomly were assigned to either an eight-week diet of 2
oz of walnuts each day along with their normal diets or to an
eight-week diet of just their normal diets. After an eight-week
washout period, they reversed their eight-week diets.
Researchers compared the effects of the diets on endothelial function, which is a measure of how well blood vessels
are able to dilate and increase flow and a predictor of overall
cardiovascular risk. Endothelial function improved significantly when people consumed the walnut-enriched diet for
eight weeks compared to when they followed their normal
diets. The walnut-enriched diet increased fasting serum
glucose and lowered serum total cholesterol, but these two
changes were not significant.
"We were very gratified by these findings," said David L.
Katz, the principal investigator and also a medical doctor
and director and co-founder of the Yale Prevention Research
Center. "We all know the adage about 'an apple a day,' but
in fact there are other foods that people should consider
adding to their daily diets for specific health benefit. Walnuts rank high on that list."
Walnuts are a source of protein, polyunsaturated fats, vitamins, minerals, fiber, antioxidants and omega-3 fatty acids,
according to the California Walnut Commission.
For more information, visit www.walnuts.org.
bakingbusiness.com / world-grain.com

http://www.penfordfoods.com http://www.zumbroriverbrand.com http://www.walnuts.org http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - February 23, 2010

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