Baking&Snack - June 2014 - 58

FIBER

Choosing the right type
of fiber for an application is essential for successful formulating.
SunOpta Ingredients Group

which makes it perfectly suitable for white bread, cake
and other flour-based applications." Dr. Cai added that
the resistant starch's small particle size imparts a smooth,
non-gritty texture in food products and requires little or
no formulation changes in terms of water absorption or
mixing and baking time.
Essentially, consumers want to have their addedfiber cake, cookies, bread and snacks and eat them, too.
"Consumers want baked foods and snacks with added
fiber, but they want them to taste the same as they al-

ways have," observed Kornelija Matkovic, PhD, principal
scientist and project manager, applications, SunOpta,
Edina, MN. "We work with product developers to find
the best way to incorporate fiber into their products to
achieve desirable sensory characteristics."
According to Courtney Kingery, senior product manager, fibers, Tate & Lyle, Hoffman Estates, IL, the company's soluble corn fiber product enables manufacturers
to supplement intrinsic fiber in a variety of applications
without negatively impacting consumers' digestive tolerance or altering the food's taste, color or texture.
"This soluble corn fiber also has high solubility, low
viscosity and stability in low-pH environments," she
said. "It also enables manufacturers to add fiber with a
clean-label solution."
With so many varieties and functionalities, how can
bakers and snack food manufacturers make sure they
are on the right track? According to Rajen Mehta, PhD,
senior director, specialty ingredients, Grain Millers,
Eugene, OR, product developers should first map out
their goals and objectives in terms of what they want to
achieve with fiber formulation.

Premium Cassava Flour Gains
Acceptance in Gluten-free Market
Over three years since its introduction at the 2010
IBIE, a growing number of gluten-free businesses have
incorporated premium cassava flour into their glutenfree mixes and finished products. It is now in commercial formulations for gluten-free all-purpose flour,
mixes for cookies, tortillas and wraps, crepes, pancakes
and breads. The flour, exclusively manufactured for
and distributed by American Key Food Products, was
developed by the company, with a patent pending, for
gluten-free baking.
After testing formulations for various types of
baked products ranging from cookies to breads, the
company proved that premium cassava flour performs
better than any other single flour or starch currently in
use by the gluten-free baking industry. Further, businesses actually validated that cassava flour is different

cassava flour performs better than
any other single flour or starch
currently in use by the gluten-free
baking industry.
from and is better suited for gluten-free baking than
tapioca starch, which most in the industry equate to
tapioca flour.
Although both of the premium cassava flour and
tapioca starch are derived from cassava roots, the
process of manufacturing differ for the two. The two

ingredients share some similarities,
having come from the same raw
material, but are also quite distinct.
Premium cassava flour contains 7%
dietary fiber and its starch content
differs from that in tapioca starch
because of the unique processing
technique designed for the flour. This
production technique is the basis
for one of the patents. And unlike
other indigenous cassava flours produced
in cassava-growing countries, the flour is
specifically designed to have other physical characteristics that are optimized for gluten-free
baking. Thus, premium cassava flour can be used as
a single-flour replacement for wheat flour in a host of
cookie and cake recipes and still retain the quality of
regular wheat-based goodies.
This robust flour has also shown good synergy with
rice flours and potato starch in the more challenging
bread-type applications. Premium cassava flour helps
provide excellent crumb structure and crusting and its
close-to-neutral flavor profile lends a hint of nuttiness to
breads. It also works well in gravies, sauces and coating
batters. This flour can also be used in extruded products,
exhibiting remarkable binding, crispiness and expansion
properties.
AKFP has featured this flour at the 2010 IBIE, 2011 All
Things Baking, 2012 IFT, as well as various Canadian and

regional American gluten-free trade fairs.
Premium cassava flour compliments AKFP's line of
other choice gluten-free, GMO-free and natural ingredients that include native potato, tapioca, pea and rice
starches. The company also carries rice, arrowroot,
sago and coconut flours.

For further information, contact:

1 Reuten Drive * Closter NJ 07624
Toll Free: 800 767 0237
Fax: 201 767 9120 * www.akfponline.com

http://www.akfponline.com

Baking&Snack - June 2014

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