Baking & Snack - August 2010 - 62

67
To make best use of variety flours, bakers must take
into account several factors. "You must adjust absorption," Mr. Kovacic said. "For every 10% of wholewheat flour, increase absorption by approximately 1
percentage point. Whole-grain flour hydrates slower.
The dough may look sticky and may possibly will need
more floor time. Bran weakens the gluten matrix, so
slower mixing speeds are needed." But he cautioned
against over-mixing. The weaker gluten structure
may need to be adjusted by the addition of vital wheat
gluten and/or dough conditioners. New enzyme systems have been introduced specifically for wholegrain products.
"And here's another one: Bake time and temperature
may need to be adjusted for lower temperatures and
longer times," Mr. Kovacic said. "The dough tends to be
denser [than that of conventional white bread], so longer
bake times may be necessary."
Full-fat soy flour also requires more water in the dough
or batter. "Additional water can be a problem because of
increased water activity and changes in texture," Mr. Stratford said, "but it can also be beneficial for keeping baked
products tasting fresh on the shelf longer and can improve
mouthfeel. Adding water can also increase yield."
Cookies and muffins don't present the same challenges
as bread, according to Mr. Kovacic. "The application opportunities are huge, particularly in indulgent products,"
he added. "Soft whole wheat in cookies is a great concept."
Taking out the gluten from formulations creates another set of problems. Simple replacement of wheat flour
with just gluten-free flour alternatives does not produce
quality products, according to Ms. Stephens. "Issues
can range from shelf-life stability and fragility to poor
texture and flavor," she said. "Depending on the glutenfree flour/flour blend used, a gluten-free food requires a
hydrocolloid system to optimize the product's processing, storage and quality requirements." Penford Foods
recommends a customized ingredient system such as its
PenTechGF to handle these factors.
Many suppliers provide expertise to support customer projects with variety flours. "Customers typically
begin with an end goal in mind, and our cross-functional teams help them select the best flour ingredient
or custom blend to meet the end-goal specifications,"
Mr. Veal said.
In recent years, bakers have gained experience with
whole-grain and variety flours. "It was a greater challenge 25 years ago to get whole grains into products," Mr.
Flood observed, "but today, it is common practice."
The same is true of consumers. "There is a trend to
more consumption of whole grains, but nothing happens
fast," Mr. Flood said. "Give health-minded consumers
access to whole-grain foods, and in their own self interest,
they will make the right decision."
◾

North
Dakota
Goodness

Get

in Every
Slice
* outstanding mixing
characteristics
* high absorption
* consistent quality
Alm

Whole Wheat Flours:
The North Dakota Mill's high
protein whole-wheat ﬂours
are milled from the best
sronL GrtoLno
hard red spring wheat. They IYIIOLE IYtlFAi
FLOUR
are ideal for use in whole
wheat breads and rolls or,
when blended, for variety
breads. Our whole-wheat ﬂours
are available in ﬁne, medium, and
coarse granulations, in 50 pound
and 100 pound bags.

-s

NTERN ATION ,'I BA K ING
NDUSTRY E X PO SIT ION

Available in 50-pound bags are
crushed, cracked and rolled/ﬂaked
wheat. These products are ideal for
use in variety breads. White Whole
Wheat is also available.

)Il

See us at IBIE
booth #1227

Call 1-800-538-7721
to discover the difference.
www.ndmill.com
August
2010
For more information, see Page
121

/ BAKING & SNACK

http://www.ndmill.com

Baking & Snack - August 2010

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