Baking & Snack - December 2020 - 47

HEIRLOOM GRAINS PROVIDE
THEIR OWN STORY TO
A FORMULATION THAT
BAKERS CAN TAP INTO FOR
THEIR FINISHED PRODUCT.
that is recognized as the only grain containing all of the
essential amino acids in a healthful balance, rendering it
a complete protein. It has an unusually high ratio of protein to fiber and is very high in potassium. This versatile
light grain has a slight nutty flavor.
" Quinoa flour can be used to replace wheat flour for
gluten-free baking, " said Maria Tolchinsky, senior business development manager-global plant-based proteins,
Ingredion Inc. " In gluten-free cookies, it can represent
up to 100% of the flour. In other applications, like in gluten-free bread, it is best to blend the quinoa flour along
with other gluten-free flours and starches to find the
right balance of physical and organoleptic properties. "
The company sources a proprietary quinoa grain to
make a specialty flour that is lower in amylose than other
quinoa grains. This ingredient may improve the shelf life
and freeze/thaw stability of some gluten-free products
when replacing other gluten-free bulk flours.
Amaranth was a staple of the Aztecs and is high in fiber and protein as well as multiple vitamins and minerals. It has a sticky, gelatinous texture and a nutty, slightly
earthy and spicy flavor with peppery notes.
Barley is a gluten-containing grain that packs in the
fiber, some of which is in the form of beta-glucan, a
soluble fiber with recognized health benefits. Mildly flavored, the pearled variety is chewy, while whole barley is
even more so.
" Barley works well as a substitute in breads and traditional baked goods, like muffins, cookies and cakes, "
Ms. Labine said. " The gluten barley contains is crucial
for the structural benefits needed to produce a good rise. "
Einkorn, emmer, farro and spelt are essentially the same
grain. Names vary because of country of origin. Because of
this grain's low-gluten content, it is often favored by those
who cannot tolerate wheat. However, because of the lowgluten content, this grain is not typically used in bread
production. It contains about 40% more protein and 15%
less starch than commercial wheat and is abundant in B vitamins and trace minerals, including iron. It has a nutlike
flavor with a hint of sweetness, making it very versatile.
" We recently worked with a cracker company
who explored using blue emmer in a new project, "

There's a Reason " Specialty " is
our Middle Name
Whether you're looking for a toasted crunch topping or a multigrain blend, our bakery experts will work with you to design
a custom formula that meets your speciļ¬cations and exceeds
your expectations. You can trust that we'll deliver a consistent
product, superior taste and cost-sensitive performance.

Toll Free: (844) 633-2746
www.dakotaspecialtymilling.com
www.bakingbusiness.com / December 2020 Baking & Snack 47


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Baking & Snack - December 2020

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