instore - May 2016 - 18

product knowledge

Functional Flours

The histories of ancient grains, many gluten-free, date back centuries.
The Aztecs in Mexico ate amaranth. Incas in South America grew
quinoa. Teff long has been a staple in Ethiopia.
Ancient grains played a prominent role for several bakery suppliers
exhibiting at the recent Atlantic Bakery Expo in Atlantic City, New
Jersey. CSM Bakery Solutions touted a top-selling bread base that
contains two true ancient grains: einkorn and emmer, which are ancestors of today's wheat. Abel & Schafer introduced new KOMPLET Chia
Bread Base to make breads and rolls with chia seeds. A good source of
omega-3 fatty acids, chia seeds have a slightly nutty flavor and provide
a high degree of saturation.
Organic Keimkraft Flour Blend, introduced to the US market last year
by A. Oliveri & Sons, the US distributor of Keimkraft, is another new
product on the market. Adding 10 percent Keimkraft to white bread
formulations can increase the nutrient levels of your breads to nearly
the same levels of whole grain breads, according to the company.
Further, baked goods made with Keimkraft retain freshness longer
because of improved water absorption. Bakers won't need dough
conditioners or malt because Keimkraft accelerates the fermentation
process. The applications are for bread, pasta, cereal, muesli, pastries,
cakes and baked snacks.
Switzerland's largest supermarket chain Migros uses Keimkraft in
its organic product line with successful results, and McDonald's
Switzerland uses Keimkraft in buns for Chicken Junior Happy Meals.
The sprouted flour has been available commercially in Switzerland
for a few years and is now available to the US market for the first time.
It is certified European organic and non-GMO. The nine sprouts in
Keimkraft are wheat, corn, millet, spelt, flaxseed, alfalfa, pink clover,
peas and lentils.

Amaranth

18 * MAY 2016 * instore

Adding 10 percent
Organic Keimkraft
Floud Blend to
white floud bread
forlmulations can
up the nutrient
levels to nearly
the same level as
whole grain breads.

The demand for ancient grains goes hand in hand with increasing
interest in whole grain breads. According to the Whole Grains Council,
64 percent of Americans have increased whole grain consumption
"some" or "a lot" in the past five years. Thirty-one percent said they
nearly always choose whole grains, up from 4 percent five years ago.
US Department of Agriculture researchers have incorporated
amaranth and chia, an ancient seed often called an ancient grain, into
cookies and cookie dough. The March issue of the USDA's AgResearch
magazine featured their work. Amaranth has a protein content of
13 percent to 14 percent, according to the Whole Grains Council.
Amaranth flour contains lysine, an amino acid, according to the USDA's
National Center for Agricultural Utilization Research.
USDA researchers in Peoria tested amaranth-oat flour blends,
amaranth flour alone and wheat flour alone in gluten-free sugar
cookies and cookie dough. Amaranth and its composites had improved
water-holding capacities compared to wheat flour. Differences were
found in the hardness and shapes of doughs and cookies. No significant differences in color and flavor were found among all cookies. "Our
amaranth-oat cookies were acceptable in all aspects," says George E.
Inglett, a USDA chemist. "They had improved nutritional value and
physical properties along with gluten-free uniqueness."
Ardent Mills, Denver, continues to explore flour possibilities with its
line of ancient grains. "While it's true that some of Ardent Mills ancient
grains are comparatively higher in protein and have high levels of
phytonutrients, for us and our customers the excitement starts when
you combine these grains and target specific benefits," says Don
Trouba, director of marketing for Ardent Mills. "
Ardent Mills' Sustagrain may complement ancient grains. A barley
variety, Sustagrain contains more fiber than any whole grain available
and is particularly high in beta-glucan. "Combining ancient grain flours
with Sustagrain can deliver a variety of nutrients and fiber in finished
foods that make an excellent source for fiber claims, or approved
health claims related to beta-glucan," he says.

DIANA TALIUN / ADOBE STOCK

Ways to make flour more functional are flourishing. Flour blends in
2016 are being sourced from amaranth to almonds, coffee pulp to
pulses. Incorporating a certain percentage of various functional flours
with traditional wheat flour may boost the levels of protein and other
nutrients in finished products. Blends of different gluten-free flour also
may add to the sensory appeal and nutritional benefits of gluten-free
items. Innovation shows no sign of slowing.

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