Baking & Snack - August 2020 - 62

INCLUSIONS

Superior
Consistent
Grains can be added to baked goods as inclusions in many forms, whether whole,
crisped or pregelatinized.
Ardent Mills

Standard Patent Flour:
Dakota Champion
for
the baking industry, Dakota
Champion flours are suitable for
a wide variety of breads, rolls
and specialty products.

Discover the North Dakota Difference
Call 1-800-538-7721 * www.ndmill.com
FSSC 22000 C E R T I F I E D
62 Baking & Snack August
2020 / www.bakingbusiness.com

contents, textures, colors, shapes and sizes. The inclusions
can be applied in dough, batter and nutrition bars. If used
in a higher moisture system, the nuggets soften over time,
so the crunch may get lost through shelf life.
"The most unique nugget family is our 90% protein soy
nuggets and 82% cocoa soy protein nuggets, which offer the highest protein content in the industry," said David
Guilfoyle, group manager, bakery, fats and oils, DuPont.
In 2019, Balchem acquired Zumbro River Brands and
now offers the company's signature crisps, which are made
from multiple protein sources and flavor combinations.
Popular proteins are brown rice, pea protein and whey,
alone or in combinations.
Cargill Cocoa and Chocolate offers protein-fortified
compounds as inclusions as well as coatings.
"Compound coatings mimic chocolate from a sensory
perspective but aren't required to meet the standard of
identity, making them the perfect carrier of functional ingredients such as protein and fiber," said Katy Cole, technical service manager at Cargill. "There are a variety of
technical factors to consider when formulating compounds
with added protein or fiber, including flavor and texture.
Consumers have specific sensory expectations when it
comes to their chocolatey treats, so it's important not to
overlook these factors."
Kerry's better-for-you inclusions include reduced- and
no-sugar-added chocolates, yogurt bits and nut with fruit
chunks. These can also be designed to deliver fiber or protein fortification.
"It's hard to predict the future of nutritional inclusions
in the baked goods sector, but we believe that as consumers pay more attention to ingredients in the foods they eat,
we will see increased demand for 'real' ingredients," Ms. Yin
concluded. "While consumers see these as valuable nutritional additions, these types of inclusions also attract and
delight consumers by offering them fresh, enticing flavors
in new combinations."

*


http://www.ndmill.com

Baking & Snack - August 2020

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