Baking & Snack - May 2020 - 54

WHOLE GRAINS

New formats equal NEW OPPORTUNITIES
The old is new when it comes to grain ingredients.
"Ancient or heritage varieties of wheats are being
resurrected in local farms around the country,"
said Nicholas Ahrens, senior product applications
technologist, Bay State Milling Co. "Many bakers have
taken to milling these whole grains themselves for an
added twist on flavor, texture and marketing cache."
These "old" grains, as well as conventional ones,
are being given new life in new formats such as puffs,
powders and sprouted grains.
"The food industry has flooded the market with many
unique products that incorporate whole grains such
as spelt (farro), corn, rye, barley, quinoa, amaranth,
millet, sorghum, rice and teff," said Weston Heide, vice
president, trade group, The Andersons, Inc. "While
these whole grains themselves aren't necessarily
new, ingredient suppliers are leveraging processing
capabilities to create unique formats that can add
texture, flavor and visual appeal to a finished product."
Pre-gelatinized whole grain powders bring moisture
control where hydration is so critical. By using these
technologies to create new formats for these grains,
they are lending their nutrition, texture and flavors to
new applications like bars and snacks.
"Extruded or puffed snacks are typically dominated by
corn and rice," Mr. Ahrens explained. "An under-utilized
whole grain like sorghum can produce acceptable
extruded and puffed snack products with similar
expansion, texture and taste of traditional puffed snacks
without the need for additional ingredients."
High-amylose wheat lends the extra fiber found in its
endosperm to double the amount of fiber in traditional
wheat. This allows bakers to reach high fiber claims
with clean ingredient lists, Mr. Ahrens said.
Bakers are also getting creative with color. While
grain-based foods are typically beige, interest in grains
that bring some pigment to the formulation has baked
foods getting more colorful.
"Our Suntava Purple Corn as well as red quinoa,
red sorghum and black rice are excellent options to
incorporate color in whole form and further processed
into grits, puffs and flakes," said Joni Huffman, senior
vice president of sales and marketing, Healthy Food
Ingredients.
Barley in shades of black, blue or purple can also bring
some interest to a multigrain blend. "There's a darker
grain in there that brings color to it as well as some
nutritional benefits that come from barely, too," said John
Hadfield, vice president of sales, Honeyville, Inc.

54 Baking & Snack May 2020 / www.bakingbusiness.com

"You can't make a cake or a cookie with certain grains.
The desired texture of the application is important."
Application and the target consumer can even offer
suggestions as to which grains are available or what consumers might be willing to sacrifice. While most food
purchases are made based on taste, that could not be the
case for a nutrition bar.
"If your target consumer is a mountain climber, they
may want something that has a lot of opportunity for energy and calories," Mr. Smith said. "They may sacrifice
flavor a bit for that, so it might not be the driver for that
application."
The target consumer can also inform whether a
baker can experiment with exotic grains or find success sticking with the conventional. Everyday shoppers,
for instance, may not be interested in paying the price
point for grains like kamut, amaranth, teff or einkorn,
Ms. LaBine explained.
"Think about whether you're appealing to a mainstream consumer versus a health-seeking consumer," she
said. "You might be more willing to lean into the exotic
blends that convey a premium with more health-conscious shoppers."
The claims a baker wants to achieve through whole
grains is another important consideration. Bakers may
be looking to achieve protein or fiber claims or whole
grain gram counts, or maybe they just want to say a loaf
of bread contains 21 different grains. These goals determine whether bakers need to evaluate grains based on
nutritional content or can simply use whole grain pieces
in tandem with whole wheat flour to get the perception
they desire.
"If you're wanting to make a whole grain roll, it will
be better perceived as such if consumers can see intact
whole grain pieces," said Tess Brensing, R&D and technical product manager, ADM. "But you may not be able
to get the claim by having those whole pieces, so you
might have to incorporate some flours."
Understanding the claim and desired finished product is critical, so educated choices can be made to successfully blend whole grain ingredients.

Formulate an opportunity
As consumers become more educated about the different types of whole grains, more grains have become
available to bakers beyond conventional wheat, barley
and millet. People have come to accept quinoa, sorghum, kamut, teff - even hemp - and many more in
their baked goods. While consumers may be more educated and aware of these ingredients, the supply chain
has also stepped up to improve availability.
"Traditional whole grains like whole wheat flour and
barley pieces have been more common because of the


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