Baking & Snack - August 2018 - 74
With ADM, you don't have to navigate
multiple suppliers for your baking
business. We offer an extensive range
more. And our strong geographic
footprint in the U.S. and Canada means
you get the ingredients and support you
need, when and where you need them.
Learn more at ADM.com/milling
ucts because of its invisible appearance."
A number of whole food ingredient
sources of fiber contribute flavor, color,
texture and culinary appeal. Ardent
Mills, for example, offers colored barleys
- purple, blue and black - that provide
a burst of color.
"Our proprietary, identity-preserved,
hull-less barley delivers three times the
fiber of oats and 10 times that of brown
rice," said Zachery Sanders, marketing
director, Ardent Mills. "It is the highest
fiber whole grain commercially available. It offers flexibility, functionality
and special nutritional benefits for product developers who are formulating to
meet health and wellness priorities."
Don Trouba, senior director of go-tomarket at Ardent Mills, said barley flakes
add nice texture for a dense, filling snack
bar that provides sustained energy. "In
cracked and flaked forms, grains can offer a toothy bite to any application, while
at the same time delivering visual distinctiveness that many of today's consumers
find appealing," he said. "Because they
come from intact sources, fibers from
grains can be tied back to the regions
where the grains originated or to the particular growers who grew them. This is
important in setting the backdrop for the
ingredient story consumers are hungry
for and marketers are happy to tell."
Another whole fiber is derived from
citrus. At Fiberstar, Inc., the fibrous material leftover after juicing
is washed with only water then run
through a process to open the fiber up
and increase the surface area.
Ingredients like chicory root can be incorporated into
bread mixes to add fiber without sacrificing taste.
Bay State Milling
"The entire native composition is preserved with this simple process, meaning that the native pectin, cellulose
and hemi-cellulose are left intact," said
Nesha Zalesny, technical sales manager,
Fiberstar. "It is the combination of soluble and insoluble fiber that gives this citrus fiber its unique properties."
One of those properties is the ingredient's ability to hold seven to 10 times its
weight in water, as well as the ability to
emulsify twice that in oil.
"Because it is the whole fiber of the
fruit, it is considered a fiber under the
new FDA regulations," Ms. Zalesny said.
"It can be labeled as citrus fiber, dried
citrus pulp or citrus flour."
With its ability to bind water, it can be
used to keep cakes and cookies soft and
moist over time. This function may help
improve the texture and freshness of gluten-free products, too. And its emulsifying properties make citrus fiber a possible egg and oil replacer in baked goods.
"Reducing egg or oil in certain bakery
products reduces the moist mouthfeel
and, depending on the baked good, can
negatively affect the texture and structure," said Jennifer Stephens, vice-president of marketing at Fiberstar. "Citrus
fiber with both insoluble and soluble
components holds water tightly to improve the texture of egg- or oil-reduced
baked goods over shelf life."
No matter the fiber, FDA's recent
ruling provides clear direction for
companies looking to add value to