Milling & Baking News - August 10, 2010 - 36

Industry Activities 

protein content and low carbohydrate
content. Explaining the latter quality,
she noted that about 10% of individuals with Type 1 diabetes also suffer
from celiac disease. Also a nutritional
positive, the F.D.A. allows fortification
of gluten-free products.
As a longtime observer of what
kinds of gluten-free products are in
the marketplace, Ms. Case said great
progress has been made since the days
gluten free meant "hockey puck bread
and a scattering of rice crackers."
"There are all kinds of bread mixes
available today," she said.
Among fresh bread products offered, Ms. Case highlighted a loaf
baked by KinniKinnich Foods, Inc.,
based in Edmonton, Alta. The product
featured pulse flour and was fortified.
While progress has been made in
expanding gluten-free product availability, cost remains an issue, Ms. Case

'Consumers often
can't tell the
difference between
gluten-free and
conventional
versions of
(muffins and cookies), which
is good news.'
- Elizabeth A. Arndt, research and
development manager for ConAgra Foods, Inc.

said. She noted that a survey of 56 gluten-free products, compared with gluten-containing analogues were much
more expensive, with the gluten-free
cost at $1.71 per 100 grams, versus 61c
for gluten-containing.
"Consumers are looking for economical products that taste good," she said.
Among important unanswered
questions discussed by Ms. Case was
exploring the tolerance thresholds for
gluten among individuals with celiac
disease. She cited a study that suggested most individuals are able to tolerate
daily intake of up to 50 mg of gluten
per day, adding that certain individuals are not able to tolerate even 10 mg.
Discussing the role of ancient grains
in gluten-free foods was Elizabeth
A. Arndt, research and development
manager for ConAgra Foods, Inc.
Dr. Arndt also focused on the role of
whole grains in gluten-free diets noting both the growing awareness of the
healthfulness of whole grains and the
fact that ancient grains have been used
primarily as whole grains.
38 / August 10, 2010 Milling & Baking News

Among questions often posed regarding ancient grains is where the
name originated. No clear answer has
emerged, and confusion stems from
the long histories of "non-ancient"
grains such as wheat and barley.
"It really seems like more of a marketing or romance term," she said.
When she offered backgrounds on the
various ancient grains, though, she
noted that some were staples of extinct
civilizations, such as the Aztecs.
The grains are not typically part of
the 21st century diet, and they have
not been changed by modern breeding
practices, Dr. Arndt said. She said they
tend to have unique flavors and different shapes than wheat, rye or barley.
Most popular among the ancient
grains has been quinoa, which is a "popular side dish at fine dining restaurants,"
Dr. Arndt said. She noted that quinoa
increasingly is being offered beyond the
health section of supermarkets.
Amaranth, which was a staple of the
Aztecs, has small seeds and corn husk
flavor notes.
Teff is difficult to find as an ingredient in U.S. foods but may be found at
Ethiopian restaurants to make injera,
a spongy bread. Teff is cultivated in
poor growing conditions and also is
used in porridges. It is a good source
of minerals, Dr. Arndt said.
Sorghum, the fifth most widely cultivated grain in the world, originated in
Africa and historically has been produced
in the U.S. principally as a feed grain.
Millet, the sixth most widely cultivated grain, is grown principally in
East Asia and features very small seeds.
Each of the ancient grains is gluten
free, Dr. Arndt noted.
Fiber content in ancient grains ranges between 6% and 10%, considerably
higher than rice but well below the
12% for wheat and 17% for barley.
Focusing more specifically on gluten-free products, Dr. Arndt said fresh
bread currently accounts for a small
percentage of overall gluten-free products, a major void based on discussions with celiac disease patients and
their parents, she said.
Among key considerations when
procuring ancient grains and using
them in formulations, Dr. Arndt said
buyers should be careful of ingredient
storage and handling, moisture absorption, different mixing requirements
("You aren't developing gluten when
mixing," she said); and the addition of
ingredients for structure.
Dr. Arndt recommended using ancient grains in blends of 25% to 51%
in bread formulations with the balance

using starches or pulses for balance.
Less formulation adjustment is needed in formulations of muffins, quick
bread, pancakes, cookies and cakes.
"Consumers often can't tell the difference between gluten-free and conventional versions of these products,
which is good news," Dr. Arndt said.
She noted the importance of certification of ancient grains as gluten free.
Offering a presentation largely dedicated to the technical aspects of pulse
milling was Mehmet Tulbek, technical director, Northern Crops Institute,
Fargo, N.D.
Turning briefly to cost considerations with regard to pulses, Mr. Tulbek said yellow peas were the most
economical choice, at a cost of 6.25c
to 8c per lb. By contrast, he estimated
lentil costs at 25c to 32c per lb and
garbanzo beans at 25 to 30c.
Milling of pulses generally breaks
down into three processes: dehulling,
pin mill and air classification.
Concluding the program was Stephen L. Taylor, a professor in the Food
Science and Technology Department
at the University of Nebraska, Lincoln.
Dr. Taylor, who has been studying
allergies for many years, said it is not
certain that incidence of celiac disease
is on the rise.
"It could just be improving diagnosis rates," he said.
Among challenges for consumers
and food processors is the lack of a
definition of the term "gluten free,"
Dr. Taylor said.
"I always say the definition is 'buyer beware,'" he said.
A proposed definition places the
definition of gluten-free as products
with no more than 20 parts per million of gluten, but Dr. Taylor said the
Food and Drug Administration has
not acted on this proposal since it first
received it in 2006.
"All of us want it to be below levels
that provoke reactions in those with
celiac disease, but we don't know that
level with certainty," he said.
Turning to the issue of oats raised
by Ms. Case, Dr. Taylor explained why
contamination is so high.
"Oats grown on the same farms as
wheat, harvested at the same time of
year with shared equipment, transported in the same trucks, stored in
the same elevators and shipped in the
same rail cars," he said. "You have to
assume if you buy oats that they are
not gluten free. That said, gluten-free
oats are now available. They are grown
in, harvested, stored, transported and
processed in a dedicated system." MBN
bakingbusiness.com / world-grain.com

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Milling & Baking News - August 10, 2010

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