Milling & Baking News - March 12, 2019 - 24

Food Ingredient Solutions

targets," he said. "At our Arlington,
(Ore.), mix and blend plant we offer
customized solutions to do just this,
all while using a gentle mixing process
that maintains piece integrity. The great
thing about it is that we can leverage our
blending capabilities together with our
unique portfolio of whole grain to offer
truly differentiated, one-of-a-kind solutions."
Heirloom wheat varieties, which
come from grains that have not
changed in the decades or centuries
since their origins, also add fiber.
"We work with many artisan bakers
who are interested in heirloom varieties of wheat like spelt, White Sonora
and Turkey Red because of the belief
that they are better for digestion,"
Mr. Trouba said. "Whether it's due
to longer fermentation breads, the
grains themselves or some combination thereof, the bakers we work with

beta-glucan from oats and barley,"
Dr. Jones said. "Those are the kinds of
things that would be fun to find out.
At this point, we don't necessarily
know what those are."
Barley has been called an ancient
grain. The Annex by Ardent Mills offers a proprietary, identity-preserved,
hull-less barley called Sustagrain.
"Dietary fiber makes up more than
50% of the carbohydrates in this highfiber barley, and 40% of that is in the
form of cholesterol-lowering soluble
beta-glucan fiber," Mr. Trouba said.
"We currently offer it in flour and
flakes, making it an ideal ingredient
for use in doughs or as a topical."
Wheat with more fiber
Several companies are working on
ways to increase the amount of fiber in
wheat varieties.
"For those who don't care for whole

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24 / www.dakotablenders.net
March 12, 2019
Milling & Baking News

Bread Breakfast Whole
cereal grains

Source: New Nutrition Business

see anecdotal evidence that their customers can better tolerate these grains.
While the science to validate these
claims has yet to be done, it hasn't
stopped artisans from using ancient
and heirloom grains to appeal to modern consumers."
More research could be done on
the possible health benefits of ancient
grains, including their fiber content,
said Julie Miller Jones, Ph.D., professor of nutrition at St. Catherine University in St. Paul, Minn., and a member of the scientific advisory board for
the Grain Foods Foundation.
The level of fiber in quinoa compares to the level of fiber in wheat, and
people almost always eat quinoa in
whole grain form, which means consuming the fiber in the bran, she said.
"Maybe we'll find that the fiber in
quinoa has some properties like the

27.7%
33.0%

15.8%
23.4%

77.5%
4.9%

5.6%

61.3%
4.5%

36.3%
12.2%

24.2%
38.8%

8.9%

43.6%

Dairy Non-dairy Yogurt
milk
milk

Good for digestive health
Bad for digestive health

17.6%
10.4%

Bake with the Best Blends
Dakota Blenders is a leading supplier of
functional mixes, bases and premium
ingredients for top wholesale and
retail bakeries. Whether you need a
ready-made mix or want to develop a
custom formula, our experienced team
of bakery experts will work with you to
meet any specifications.

9.2%

46.6%
30.6%

68.7%

82.9%

Percentage of consumers who believe these foods
are good/bad for digestive health

Fruit Vegetables Kefir Sauerkraut/ Meat
fermented
vegetables

grain foods, or have different digestive health needs, an innovative new
flour from high-amylose wheat is
available, called HealthSense," Ms.
Zammer said. "Amylose is one of the
types of starch found in wheat kernels.
It has a linear structure that compacts
very tightly when found at high levels, making it resistant to digestion
and acting as dietary fiber.
"Because it resists digestion, it does
not release sugars that may elevate
blood glucose and travels intact to
the lower intestine where it feeds our
gut bacteria, or microbiome, and produces healthy metabolites from fermentation. This action can result in
improved nutrient absorption, anti-inflammatory effects and immune support benefits."
Bay State Milling offers HealthSense high-fiber wheat flour through
bakingbusiness.com / world-grain.com

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

Milling & Baking News - March 12, 2019

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