Milling & Baking News - July 19, 2016 - 26

Food Ingredient Solutions X
®

Teff offers a slightly sweet, molasses-like
flavor.

has a peppery flavor, other flavors
range from nutty, earthy from quinoa
to slightly sweet, molasses-like from
teff. Sorghum, with a mild, lightly
sweet taste, melds well with other flavors. Millet has a mild flavor that allows it to be blended with the flour of
other grains.
"Buckwheat is a good choice to use
when trying to deliver something different in flavor," said Zachery Sanders, director of marketing for Ardent
Mills. "It can deliver a dark, roasted,
chocolate-like note in desserts, and the
dark brown color can also add a little
difference to pie or tart crusts."
Quinoa flour has a strong, nutty
taste, but some people have found that
toasting it helps mellow out the taste,
according to Firebird Artisan Mills,
Harvey, N.D. Sorghum's sweet flavor
translates well into pastries and cookies, according to the company.
Bunge Ltd., White Plains, N.Y., offers a full range of whole grain ancient
grains, including quinoa, millet and
sorghum, along with a full range of

whole grain meals and flours. Honeyville, Brigham City, Utah, and Bay
State Milling, Quincy, Mass., are two
other ancient grain suppliers.
A sprouting process also may affect
the flavor of whole grains.
"The sprouted grain flour process
creates an environment where the
amylases inherently in the grain chop
up the starches into glucose molecules
that the grain then metabolizes during
the sprouting process," said Susan Kay,
manager, product applications for Bay

Meta-analysis finds people who
eat whole grains live longer

meta-analysis published on-line June 14 in Circulation showed an inverse association of whole grain intake with total and cause-specific mortality. Researchers
from the Harvard T.H. Chan School of Public Health in Boston examined 14 studies
that included 786,076 people and 97,867 deaths, including 29,957 from cardiovascular
disease and 37,492 from cancer. The studies were conducted in the United States, the
United Kingdom or in Scandinavian countries between 1970 and 2010.
People who ate four servings of whole grains daily, or about 70 grams, had a 22%
lower risk of death from any cause, a 23% lower risk of dying from
cardiovascular disease and a 20% lower risk of dying from cancer
when compared to people who ate little or no whole grains.
"These findings further support current dietary guidelines that recommend at least three daily servings (or 48 grams) of whole grains to
improve long-term health and prevent premature death," said Qi Sun,
Ph.D., assistant professor in the Department of Health at the Harvard
T.H. Chan School of Public Health and senior author of the study.
The researchers noted that multiple bioactive compounds in
whole grains could contribute to their health benefits and that high
fiber content may lower cholesterol production and glucose response
while increasing satiety.
Grants from the National Institutes of Health funded the study.
The 2015-2020 Dietary Guidelines for Americans recommends people
eat three servings of whole grains, or 48 grams, a day. Whole grains are a source of nutrients
such as dietary fiber, iron, zinc, manganese, folate, magnesium, copper, thiamin, niacin, vitamin B6, phosphorus, selenium, riboflavin and vitamin A, according to the Dietary Guidelines.
A majority of Americans consume less than one serving of whole grains per day. Average intakes of whole grains are below recommended levels across all age-sex groups,
according to the Dietary Guidelines. MBN

26 / July 19, 2016 XMilling & Baking News

State Milling. "The grain is then dried
or toasted to stop the sprouting process. The length of the drying or toasting process can create interesting and
unique flavors. In general, the sprouting process has the ability to create a
natural sweetness, a mild malt flavor,
less bitter, less raw or earthy flavor profile in the finished product."
Bay State Milling offers a line of
sprouted whole grain and seed products under its BeneGrain brand. The
line consists of grains and seeds in various granulations ranging from whole
kernel or seed, a coarse crack, a steel
cut or a fine flour, conventional and
organic. The product range includes
sprouted whole wheat, rye, amaranth,
millet, quinoa, sorghum, flax and chia.
"The textures of the sprouted grains
are not as hard in texture with a mild,
sweet, less bitter flavor when compared to un-sprouted whole grains
and seeds," Ms. Kay said. "A slight
change in color intensity is also noted
when compared to the un-sprouted
whole grain or seed."
Texture from blends
Achieving a certain texture for whole
grain products may involve blends.
Healthy Food Ingredients offers
AncientGrisps, which are milled and
extruded from a custom blend of ancient grains, including amaranth, quinoa, sorghum, teff and millet. Besides
being whole grain, AncientGrisps are
gluten-free and non-bioengineered/
non-G.M.O. They may work in such
applications as cereal, clusters, snack
foods, energy bars, granola and confectionery items.
"They are light and airy like a rice
or a crisp that you would use in a bar,"
said Tara Froemming, marketing coordinator for Healthy Food Ingredients.
Numerous grains and seeds may
be incorporated into a snack, cookie
bakingbusiness.com / world-grain.com

http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - July 19, 2016

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