World Grain - November 2013 - 88

FEATURE: flour boosting

and demand, and in recent years it's
been expensive."

enriched flour's standard of identity
Requirements for enriched flour are found in the Code of Federal Regulations from
the U.S. Department of Health and Human Services. They are found in Title 21, Volume
2, Chapter 1, Sec. 137.165:
*Each lb should contain 2.9 mg of thiamin, 1.8 mg of riboflavin, 24 mg of niacin, 0.7
mg of folic acid and 20 mg or iron.
*The enriched flour may contain added calcium in such quantity that the total calcium content is 960 mg per lb. Enriched flour may be acidified with monocalcium phosphate within the limits prescribed by 137.175 for phosphated flour, but, if insufficient
additional calcium is present to meet the 960 mg level, no claim may be made on the
label for calcium as a nutrient.
*The requirement of the two paragraphs above will be deemed to have been met if
reasonable overages of the vitamins and minerals, within the limits of good manufacturing practice, are present to ensure that the required levels of the vitamins and minerals
are maintained throughout the expected shelf life of the food under customary conditions of distribution and storage.
*The enriched flour may contain not more than 5% by weight of wheat germ or
partly defatted wheat germ.
*Ash resulting from any added iron or salts of iron or calcium or wheat germ is excluded in calculating ash content.
*All ingredients from which the food is fabricated shall be safe and suitable. The
vitamins and minerals added to the food for enrichment purposes may be supplied by
any safe and suitable substance. Niacin equivalents as derived from tryptophan content
shall not be used in determining total niacin content.
ten forming protein quantity and quality
to be able to carry the large quantity of
whole grain flours that are present in the
formulation," Freedman said.
Gluten creates the necessary network
for gas retention in products where
dough must be developed, said Brook
Carson, director of research and development at ADM Milling in Overland
Park, Kansas, U.S.
"While it still contributes, gluten is
less critical in cake and cookie applications," she said. "These products are not
as reliant on the gluten matrix, or a developed dough."
Ward said, "Functionality of gluten
is more important than having more
gluten. Applications that are good candidates are formulas containing ingredients that tend to weigh down or dilute
the dough's gluten structure.
"Examples would be whole wheat
products or products that contain high
levels of whole wheat, particulates and
flour from grains other than wheat.
Other applications would be products
that are baked without a pan: bagels or
88

hearth bread, for example."
Vital wheat gluten, a functional
protein, keeps bakers from having to
stock an inventory of multiple flours
for multiple applications, said Brian
Walker, technical service manager,
Horizon Milling, LLC, Minneapolis,
Minnesota, U.S., a joint venture of
Cargill and CHS.
"The benefit of additives such as vital wheat gluten is, (bakers) could buy
a wheat flour to produce their white
bread," he said. "Then they could enhance their dough if making whole
wheat, or other varieties of bread with
multi-grain."
Vital wheat gluten will strengthen the
dough and allow the dough to make it
through processing, he said. The amount
of fiber or the amount of water to hydrate the dough properly may put more
of a load on the dough and bring about
a reason for adding vital wheat gluten,
Walker said.
"Vital wheat gluten is not an inexpensive ingredient," he said. "It's
a lot like flour. It's priced by supply

Protein may be a Plus
Besides gluten, the protein levels of
grains may improve the nutritional profile of flour and the finished product.
"Manufacturers are looking for various ways to offer consumers better-foryou baked goods and snack foods without sacrificing taste or texture," Carson
said. "One approach is to increase the
protein content of the finished product. Protein has been recognized to be
an important nutrient in providing satiety, maybe even the most important.
Creating baked foods and snacks that
deliver more fullness and satiety can be
a useful tool to help consumers maintain
a healthy weight."
The United States ranks as the largest
market for protein claims, according to
research released by Mintel in January.
The United States accounted for 19% of
the global new product launches with
protein claims in 2012. India was second at 9%, and the United Kingdom was
third at 7%. Americans seek protein to
aid in satiety and weight management
and to boost muscle recovery and build
muscle after a workout, said Nirvana
Chapman, global food science trend
analyst at Mintel.
When considering protein levels for
flour, bakers may want to know ancient
grains such as quinoa may have higher
protein levels than other grains. Bean
flour and pea flour also may offer benefits in the form of higher protein content.
According to the Whole Grains
Council, Boston, Massachussets, U.S.,
quinoa is a complete protein in that it
has all the essential amino acids and
amaranth, another ancient grain, has
protein levels of 13% to 14%.
Yet quinoa and amaranth are lacking a
functional protein - gluten.
DeutscheBack GmbH & Co. KG,
Ahrensburg, Germany, recently introduced TopBake gluten enhancer, which
boosts the effect of wheat gluten already
present in the flour. DeutscheBack points
out when companies make baked foods

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World Grain - November 2013

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