Milling & Baking News - October 18, 2005 - 29

commercialized, and flour millers are
working with its potential.
ConAgra Mills, Omaha, introduced
Ultragrain finely particulated white
whole wheat flour at Baking Expo 2004.
The company detailed other whole
grain products, including Ultragrain
soft wheat, whole wheat, Sustagrain
barley, oats and rye meal pumpernickel.
"The mills' team is also developing
a number of new whole grain products
to meet customer demand," a ConAgra
spokesperson said.
ADM, Decatur, Ill., called attention
to its Kansas Diamond extra-fine white
whole wheat flour at the Institute of
Food Technologists meeting in 2005.
"It's a product that has been available
for several years," observed Graham
Keen, ADM's vice-president, corporate
marketing. "We see an increasing need
in the marketplace for such whole grain
flours."
Bread and buns made with these
flours, used alone or blended with
enriched white flour, are already on
the market.
Millers are even exploiting individual components of the wheat kernel.
For example, Horizon Milling, a Cargill
Foods affiliate based at Minneapolis,
developed GrainWise wheat aleurone
derived from the aleurone layer of
the wheat kernel, using a proprietary
method. Adding this ingredient at 20%
gives a nutrition profile similar to whole
wheat, according to the company.
As more whole grains or whole grain
flours are added to a standard white
bread formulation, the dough becomes
weaker, and finished products may suffer from lower height-to-width ratios
and poor internal crumb characteristics.
"A practical upper limit of whole
grains in breads is about 30% to 35%
greatly depending on the machinery
available," observed Troy Boutte, Ph.D.,
director, research and development,
American Ingredients Co., Kansas City.
To raise the ratio of whole grains in
products, formulators should look at all
ingredients used. Consider, for example,
malts, syrups and similar grain-based
materials. Briess Malt & Ingredients,
Chilton, Wisc., recently changed its
processing procedures to assure that all
its malts qualify as whole grain ingredients, said Bernadette Wasdovitch, the
company's marketing manager.
bakingbusiness.com / world-grain.com

ᮣ Whole grains may be included in buns,
tortilla chips and even burger patties.
"Sometimes a formulator is looking
for only a few more grams to achieve the
51% whole grain level," she said.
"Our ingredients are typically used as
specialty ingredients," said Judie Giebel,
assistant manager of technical services at
Briess. "Because they are enzyme-active,
they will be used in small amounts, but
whole grain doughs usually need the
extra conditioning action contributed
by the enzymes." She noted that malted
wheat flour, used at 5% in whole wheat
bread, yields a 20% increase in volume,
and malted rye flour at 5% results in
smooth crumb and better rise.
Pregelatinized whole grains in whole
berry and flaked forms are available
from a number of sources.
"Whole wheat berries by themselves
are hard and tough," said Bob Hansen,
Briess' manager of technical services.
And they may rob water from the formula during processing. Pregelatinized
grains, also called soaked grains, may
be added along with the other dry ingredients.
"Consumers want to see the grain,"
Mr. Hansen said.
Specialty roasted grains are a third
class of whole grain ingredient available to bakers.
"Our chocolate-malted barley flour,
for example, adds color and flavor to
bread," Mr. Hansen said.

The usual suspects
Considering the higher proportion of
bran in whole wheat and whole grain
flours, it's not surprising that the major
technical problems with processing such
doughs are related to their fiber chemistry. Many of the processing changes
recommended by Robert C. Meyer,
the Phoenix-based technical director of
Roman Meal Milling Co., in his paper
at the 2005 technical conference of the
American Society of Baking, could apply
equally to making high-fiber bread. He
advised adding more dough conditioners without overdoing it; assuring extra
moisture in the formulation; reducing
the amount of sheeting; increasing
baking and cooling time; cleaning and
replacing slicer blades more often; and
using heavier gauge film for bags.
"From a formulation perspective,

CARGILL FOOD & PHARMA SPECIALTIES

October 2005

Whole grain health claim
"Diets high in plant foods - i.e., fruits, vegetables, legumes
and whole grain cereals - are associated with a lower
occurrence of coronary heart disease and cancers of the
lung, colon, esophagus and stomach." Food products that
contain 51% whole grain content by weight may make this
claim on packaging under regulations that interpret the
authoritative statement provision of the Food and Drug
Administration Modernization Act of 1999.

whole grains typically absorb more
water, plus formulators will want to
consider vital wheat gluten, oxidation
systems and sweeteners for flavor,"
said the ConAgra spokesperson.
As explained by Dr. Boutte, "Grain
and seed inclusions represent 'dead
weight' in the dough, meaning more
weight must be carried by the same
amount of gluten and carbon dioxide. In
addition, the grains 'interrupt' the gluten structure and compete for water that
the protein needs to fully develop."
Don Shields, technical sales manager, Cereal Food Processors, Mission
Woods, Kas., identified two critical
processing stages: mixing the dough
and handling the proofed loaves.
"In mixing, you want to give more
time to the low speed step to assure hydration of the flour," he said. "Compared
with other doughs, whole wheat won't
fully pick up water until later in mixing."
Today's high-speed bread lines also
pose a challenge.
"Pans can bang around, especially at
the bar that loads them into the oven,"
Mr. Shields continued. "If you can keep
the loaf from deflating at that point,
you have a good chance of maintaining volume through the bake. It is hard
to replace volume lost in wheat bread
Milling & Baking News, October 18, 2005 / 29
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Milling & Baking News - October 18, 2005

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