Baking & Snack - October 2008 - 79

FLA -IT1T"

FIBER

FLAXSEEd NUGGETS

NEW

for use as tasty
toppings or
inclusions
Omega-3s - Dietary Fiber
Antioxidants - Lignans

Available as...
ÊU Flaxseed
ÊU Flax & Cranberry
ÊU Gluten-Free
ÊU Custom Formulations
AIB Certiﬁed
Organic Available

Guaranteed shelf stability

NUTRITIONAL INGREDIENTS-T RUSTED SOURCE
...since 1987

600A Broadway
Sheboygan Falls, Wisconsin 53085 USA
Toll Free 1-800-962-9536
Phone 920-550-4061

www.enreco.com
For more information, see Page 137

of oatmeal to meet the FDA recommended daily intake of fiber provided by only 6 g of this ingredient.
Its production involves a patented extraction method. Enzymes and
alcohol washes extract starch and
protein while leaving the soluble
fiber intact within the cell walls.
This preserves its viscosity and
ensures its effectiveness. Clinical
trials have shown that the higher
the soluble fiber content in a food
product, the easier it is to achieve
the health benefits, which include
binding dietary cholesterol, providing sustained energy, prolonging
the emptying of the stomach so that
one feels full longer and slowing the
absorption of glucose to help avoid
spiking blood sugar.
Although no health claim is specifically associated with corn or
corn-based ingredients, it still makes
an attractive fiber ingredient option
for baked foods, because certain
corn ingredients can provide desirable color, flavor and texture. A corn
bran ingredient from Grain Processing Corp., Muscatine, IA, is finely
milled 100% natural yellow corn. It
contains a minimum of 75% dietary
fiber and is heat treated for stability.
"Since the ingredient is goldenbrown in color, it works best in applications that have a similar color
profile such as grain-based snacks,
baked goods and nutrition bars,"
said Tonya Armstrong, senior applications scientist. "In these applications, the corn bran ingredient

ᮡ Resistant starches provide some of the health
benefits of both soluble and insoluble fibers, and
their fermentation improves metabolism.
TATE & LYLE

can be added from 5 to 15% without affecting the flavor or texture
of the product.
"When added to a snack or baked
food, the corn bran performs well in
the oven and in the fryer," Ms. Armstrong continued. "For example, in a
fried snack such as tortilla chips, the
addition of this corn bran ingredient
helps improve structure and crunchiness. In tortilla chip formulations,
5 to 7% of corn bran can be added,
which equates to about 5 g per 30-g
serving. In baked foods such as an
oatmeal breakfast cookie, adding
4 to 7% will ensure a good source of
fiber at 4 g per 55-g serving, while
maintaining a clean flavor profile
and a smooth mouthfeel."
"With interest in whole grains quickly growing, many commercial bakeries
are exploring unique grain combinations to optimize the appeal, nutritional profile, functionality and
sensory properties of their baked
foods," Ms. Arndt added. To assist,
ConAgra Mills now offers a collection
of ancient grains. The line of wholegrain ingredients includes flours,
multigrain blends and eye-catching
seed inclusions combining amaranth,
millet, quinoa, sorghum and teff. As
with the mainstream grains, these
grains also provide fiber, protein, vitamins, minerals and phytonutrients but
with an appealing exotic twist."

http://www.enreco.com

Baking & Snack - October 2008

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