Milling & Baking News - October 24, 2017 - 28

Food Ingredient Solutions X
®

traditional wheat with 25% amylose and
75% amylopectin, Ms. Jeradechachai said.
The result is a higher level of resistant
starch, which has been shown to provide
benefits in a lower glycemic response and
more probiotic bacteria, she said. The fiber in HealthSense flour meets the Food
and Drug Administration definition of
intrinsic and intact fiber, according to Bay
State Milling.
Bay State Milling is the exclusive North
American licensee of the high-amylose
trait in wheat. The licensor is Arista Cereal Technologies, a joint venture between
Australia's Commonwealth Scientific and
Industrial Research Organisation (CSIRO)
and Limagrain Céréales Ingrédients.
Not discarding oat fiber
Oats are about 10.6% fiber, according
to the U.S.D.A. Different ways exist to extract the fiber from oats.
Grain Millers, Inc., Eden Prairie, Minn.,
uses a chemical-free process to manufacture its oat fibers. Chemical processes will
extract or discard some of the fiber components while extracting it, but none of
the fiber is discarded in the chemical-free
milling processes used by Grain Millers,
said Rajen Mehta, Ph.D., senior director,

specialty ingredients. All the naturally
occurring phytonutrients, antioxidants
and minerals are preserved in the company's intrinsic and intact fiber.
"Because (our fibers are) intrinsic and
intact, we do have some very unique benefits, since we preserve the phytonutrients and the antioxidants," he said.
The intrinsic and intact oat fibers from
Grain Millers are usually more cost-effective than other categories/forms of fiber.
The company's oat fibers also may reduce
breakage in such products as melba toast,
crackers, cereal and pita chips, another
cost-reduction benefit, Dr. Mehta said.
The oat fibers from Grain Millers come
in different types. BCS 30-FL allows food
to snap off easier, Dr. Mehta said.
"You have a certain crispiness," he
said. "You have a hardness."
Such attributes would add crispiness to
cereal or firmness to bars.
It differs from BCS 30-SL, which "will
give you a little more of a sway when you
are flexing food," Dr. Mehta said. BCS 30SL, because it allows flexing, could add
chewiness to bars.
BCS 41 and BCS 42 contain both soluble and insoluble oat fiber and thus have
some properties of hydrocolloids.

Every oat fiber offered by Grain Millers
comes in either organic or conventional
form. Most are offered in gluten-free versions.
Protein, fiber in legumes
Legumes are excellent sources of protein and fiber, according to the Dietary
Guidelines for Americas 2015-2020. Legumes are a source of nutrients such as
potassium and folate that also are found
in other vegetables. They include kidney
beans, pinto beans, white beans, black
beans, garbanzo beans (chickpeas), lima
beans (mature, dried), split peas, lentils,
and edamame (green soybeans).
Pulses are a subset of legumes. Grams
of fiber per 100 grams in pulses include
31 grams for lentils, 26 grams for dry peas
and 17 grams for chickpeas, according to
the USA Dry Pea & Lentil Council, Moscow, Idaho.
Beans also may be pulses. Archer Daniels Midland Co., Chicago, offers a portfolio of bean and pulse-based ingredients
and inclusions. VegeFull is a line of cooked,
dehydrated beans and bean ingredients.
Potential applications include pasta, snack
foods, bread, tortillas and dips. MBN
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