Milling & Baking News - October 28, 2014 - 22

Food Ingredient Solutions® 

Common sources
of gluten
* wheat
* Kamut (khorasan wheat)
* spelt (dinkel wheat, hulled wheat)
* durum (durum wheat)
* semolina (coarse grind durum wheat)
* farina (soft wheat)
* bulgur (white wheat)
* cracked wheat
* graham flour (whole wheat flour, special
grind)
* barley
* rye
* triticale (hybrid wheat and rye)

Kamut

whole grain, seven-grain glutenfree bread, Dr. Arndt said.
Archer Daniels Midland Co., Chicago, offers Harvest Pearl white
whole grain sorghum flour that provides nutritional benefits associated
with whole grains. Since sorghum
flour does not contain gluten, it
alone may not replace wheat flour.
When used in conjunction with
other proteins, starches and gums,
sorghum flour has been shown to

Source: Ingredion, Inc.

create products with good volume
and texture, according to ADM.
Honeyville, Inc., Brigham City,
Utah, has been active in the glutenfree category as well.
"Over the past two years Honeyville has introduced a gluten-free
cracking facility as we have seen an
increase in the amount of glutenfree requests for cereals and food
bars," said Tim Devey, corporate
marketing director. "As a leading

co-manufacturer, we have seen
gluten-free ingredients like sorghum, quinoa and millet gaining in
popularity, especially in the form of
cracked grains and flours."
Honeyville also has introduced
gluten-free offerings in coconut
flour, walnut flour, rice flour and
hazelnut flour.
Sprouting potential
Sprouted grains have the potential to bump up the health attributes
of products, including gluten-free
items.
"In theory, any intact reproducible plant seed, including glutenfree grains, could be germinated or
called 'sprouted,'" said Gang Guo,
director of wheat research and quality for Ardent Mills. "Sprouting of
grains has always been associated
with two major benefits: health and
flavor. Health benefits include increased vitamins and minerals, altered protein profiles, and increased
fiber.
"Each benefit gets amplified
further by sprouting conditions
and the material that is put into it.
Sprouting also has been associated

Consumers may pay more for indulgence

rice tends to become secondary to pleasure when people
choose cakes, cookies and other indulgent baked foods. This
tendency might make gluten-free items more of a fit for the
indulgence category.
"This is an important category where people are used to paying
a bit more, and the fact is gluten-free usually means higher cost,"
said Todd Giesfeldt, mill R.&D. senior manager for Didion Milling,
Cambria, Wis. "So consumers may be a little less price sensitive on
indulgent gluten-free foods."
Dawn Food Products, Inc., Jackson, Mich., had indulgence in
mind in 2013 when it launched gluten-free crème cake bases, cake
bases and cookie bases. The crème cake bases may be used for
such items as muffins, loaf cakes and ring cakes.
"At Dawn, our focus is on creating sweet baked goods, which
require taste to be the overriding factor for success," said Traci
Maginn, senior marketing manager, ingredients and distribution
for Dawn Food Products. "In the sweet baked goods arena, consumers are treating themselves and aren't necessarily looking for
options that tout nutritional benefits.
"That being said, we know that it is important to the consumer
that what they are eating is 'real food.' For example, as we developed our frozen gluten-free muffins, we took care to make sure
that we leveraged real blueberries and banana puree to provide
the consumer with greater peace of mind that the gluten-free item
they are eating is more like something they would make at home."

22 / October 28, 2014 Milling & Baking News

She added the cookie base has a short ingredient label, which
makes it easy for operators to add the basic building blocks of
eggs, fat and liquid.
Dawn Food Products is launching a gluten-free brownie base,
Ms. Maginn said. Other launches include gluten-free cookies and
muffins in frozen, ready-to-sell format.
Tim Devey, corporate marketing director, Honeyville, Inc., Brigham
City, Utah, said bakers and national food companies have requested
gluten-free brownie mixes, cake mixes and cookie mixes.
"Many people with gluten intolerance, celiac or other gluten
dietary restrictions are looking for ways to enjoy the sweet flavors,
substance and textures of gluten-rich baked goods minus the gluten," he said. "Our super fine Honeyville almond flour is one of our
best sellers for that reason. It is often used in cookies and cakes.
Our almond flour's sweet flavor, substance and texture make it a
perfect substitute for gluten-rich baked goods."
He said in the past gluten-free items tended to lack substance
and flavor.
"Now that food companies have become aware of the glutenfree demand and market share, products have evolved to meet
those needs and wants," Mr. Devey said.
For soft baked foods like cake, rice flour with a fine particle size
or a modified waxy rice starch may extend shelf life, according to
Beneo, Inc., Morris Plains, N.J. Softer crumb may be achieved with
a modified waxy rice starch. MBN

bakingbusiness.com / world-grain.com

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Milling & Baking News - October 28, 2014

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