Milling & Baking News - March 28, 2017 - 26

Food Ingredient Solutions X
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adhesion, the pulse flour resulted in
a more golden, crispier chicken nugget that had a longer hold time under
a heat lamp than the wheat control
chicken nugget.
Dr. Cheatham said buckwheat, an
ancient grain like quinoa, may see
more use in gluten-free items. Buckwheat flour has a more pronounced
flavor than wheat flour, she said.
"It's going to have a nuttier, earthier

MONA MAKELA/SHUTTERSOCK.COM

cracker. Crackers made with flour
containing yellow pea and red lentil
produced a cracker with the most desirable flavor.
Best Cooking Pulses, Portage la
Prairie, Man., cited a study in which
pulse flours replaced wheat flour
in gluten-free batters and breading.
Whole or split yellow pea flour replaced 100% of the wheat flour in a
chicken nugget. Because of increased

Buckwheat flour, which is gluten-free, has
a nuttier, earthier taste than wheat flour.

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taste that surely some consumers will
love and others will not," she said.
Blends of ancient grains are other
possibilities in gluten-free flours.
"It's actually a marketing tool," Dr.
Cheatham said. "You've got a lot of really quality ingredients and sort of a
heartiness to it."
Rotini featured an ancient grain
(quinoa) and a pulse (lentil) at the
Natural Products Expo West trade
show March 9-12 in Anaheim, Calif.,
she added.
Flour blends in seasonings and
mixes may include mixtures of glutenfree grain flours and ancient grains,
and vegetable proteins and vegetable
protein isolates may be used in some
mixes, said Roni Eckert, a senior scientist for Wixon, Inc., St. Francis, Wis.
"Mixes and seasoning blends can be
enriched nutritionally," she said. "Ancient grain flour can be used for natural supplementation while vegetable
proteins can be used to supplement
protein content. Also, fiber can be increased, and salt and some sugar can
be reduced."
More emphasis on nutrition may
help the gluten-free category stay in
a growth phase. Packaged Facts expects the growth rates in the glutenfree foods market to slow significantly
from the high double-digit levels experienced a decade ago to solid singledigit rates in the coming years. Packaged Facts in its October 2016 report
projected all-channel sales of glutenfree foods in the nine categories it
analyzed to reach sales of more than
$2 billion in 2020, an increase of nearly
$400 million from sales in 2015.
"Maybe it will never resume that
off-the-chart rate of growth that we
saw when it first really started, but I
think that it's here to stay," Dr. Cheatham said. MBN
- Jeff Gelski

26 / March 28, 2017 XMilling & Baking News
(920)
348-6871

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Milling & Baking News - March 28, 2017

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