Baking & Snack - June 2006 - 79

bread's flour is 70% white flour and
30% Ultragrain flour, a whole-grain
flour from ConAgra Mills.
When using Ultragrain in specialty
products, formulators must be aware
of the increased need for moisture,

according to ConAgra's Mr. Veal.
Because Ultragrain is a whole-wheat
flour, it has greater affinity for water
than refined flours. Also, mixing requirements probably will decrease
for dough-based products, while the

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84 / BAKING & SNACK / June 2006

need for dough strengthening ingredients may increase.
General Mills Bakeries, Minneapolis,
MN, offers patent-pending DuruWhite,
a white whole-grain bread mix. The
company chose durum flour for this
product because research showed durum flour was lighter and had fewer bitter notes than most whole-grain wheat
flours, according to Jon Althoff, director
of General Mills' Fresh Bread Solutions
team. The General Mills mix is a combination of whole-grain durum flour and
white flour. The whole-grain durum
flour makes up more than half the mix.
Bread companies may want to promote their hybrid breads or wholegrain breads as a better-tasting option
for certain sandwiches. La Brea Bakery, Van Nuys, CA, already follows
that strategy. For example, the nutty
aftertaste and overtones in multigrain
or whole-grain bread can complement
peanut butter or almond butter, according to Katie Despard, director of marketing for La Brea Bakery. The company
expects to introduce a hybrid bread
made with whole-grain flour and white
flour sometime this year.
Hybrid bread featuring a percentage
of whole-grain flour has drawn positive
comments from industry and academics. "It's like switching from whole milk
to skim," Mr. Veal said. "People will often start drinking 2% milk before moving on to 1% or skim milk."
Joanne Slavin, RD, Ph.D., a professor in the food science and nutritional
department at the University of Minnesota, St. Paul, MN, added, "I support
small steps. Any whole-grain substitution for refined grains should improve
public health, so I want industry standards to encourage manufacturers to
include whole grains."
Consumers' desire to purchase
whole-grains products may be here
to stay awhile. It has caught on more
quickly than one of its promoters, Mr.
Gifford, expected.
"I thought it would be a decade [for
the whole-grain trend to take hold],"
he said. "I don't know if anyone of us
realized that the message [of wholegrain health] is embedded in all of us.
Whether we followed the message or
not, we knew it. We heard it. We knew
it was something we were supposed to
do. It was out there in the ether."
Ⅲ

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Baking & Snack - June 2006

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