Vanessa KlimczakProduct Applications Technologist

Bay State Milling CompanyDesigned for IBIE 2013 Gluten Free Panel

October 6, 2013

Formulating with Whole Grains and Seeds in Gluten Free Foods

Goal

•To address various challenges in gluten free baked goods and discuss ways to utilize whole grains and seeds to enhance nutrition, flavor, and texture.

Topics

I. Gluten Free Grains and Seedsa. Nutritionb. Forms used in formulationc. Stand-out characteristics

II. Formulations

QuinoaAmaranthBuckwheatMilletRiceSorghumTeff

Gluten Free Grainsand Seeds

CornOat*FlaxChiaPoppySesamePumpkin seed

*Contamination with wheat prevents use in GF products unless certified

Whole kernel

QuinoaAmaranthBuckwheatMilletRiceSorghumTeff

Gluten Free Grains and Seeds

CornOat*FlaxChiaPoppySesamePumpkin seed

*Contamination with wheat prevents use in GF products unless certified

Flours

NutritionCommon Nutrients lacking in those with Celiac Disease:

- Fiber- B Vitamins- Iron- Calcium- Vitamin D- Zinc- Copper

(Source: www.celiacnow.org)

Nutrition of GF Grains and Seeds

(Source: USDA Nutrient Database)

Nutrition vs. Wheat Flour

• Quinoa is one of the only complete protein grain sources.• Amaranth, quinoa, buckwheat, millet, chia, flax, and teff are

good sources of protein and significantly higher than white and brown rice.

• Buckwheat, chia, and flax are more than double the amount of fiber in brown rice and more than 4x the amount of fiber in white rice.

• Flax and chia are well known sources of omega-3 fatty acids.

• Pulses such as pea, lentil, and bean flours are very high in protein and when blended with grains, can form complete protein.

Nutrition Highlights

Health Claims

NLEA Health Claims Approved by FDA:

Fiber-Containing Grain Products, Fruits, and Vegetables and Cancer (21 CFR 101.76)

Fruits, Vegetables and Grain Products that contain Fiber, particularly Soluble Fiber, and Risk of Coronary Heart Disease (21 CFR 101.77)

Soluble Fiber from Certain Foods and Risk of Coronary Heart Disease (21 CFR 101.81)

FDAMA (FDA Modernization Act) Health Claims (Health Claims Authorized Based on an Authoritative Statement by Federal Scientific Bodies)

Whole Grain Foods and Risk of Heart Disease and Certain Cancers (Docket No. 1999P-2209)

FDA just ruled the limit on gluten is 20ppm (August 2013)

Note-worthy Characteristics

• Amaranth, Quinoa, Millet, Teff, Sorghum, and Buckwheat are commonly known as ancient grains

• Whole Millet is often used to add texture and crunch since it remains intact throughout processing

• Brown rice offers the neutral flavor of white rice, but with the added benefit of added fiber and nutrients

• Teff and natural or toasted sesame can add nuttiness

• Blending of grains as opposed to using only one can create complex flavor profiles which can resemble that of wheat

Functional PropertiesFlax and Chia!

• Both Flax and Chia both exhibit hydrocolloid properties• Both contain mucilage which becomes gummy and

viscous as it absorbs water• Flax meal must be used for functionality

Dough or batter viscosity

Gas Retention

Extensibility

Similar to xanthan (Replacement??)

Example Formulas

Ingredients Total %Weight

(g)

Step 1

GrainEssentials® Whole Grain Gluten Free Flour1 40.42% 363.78

Sugar 4.20% 37.80

Salt 0.50% 4.50Instant Active Yeast 0.60% 5.40Sweet Whey Powder 7.00% 63.00

Xanthan Gum 0.44% 3.96

     

Step 2    

Water (80ºF) 33.00% 297.00

Liquid Egg 5.82% 52.38

Soybean Oil 8.02% 72.18

     

Total 100.00% 900.00

1Bay State Milling Company, Quincy, MA.

GF Multigrain Sandwich Bread

Formula Highlights:•GF flour made with various whole grains•Added protein (whey + egg) for structure / strength•Gum system in the flour creates synergistic gel to help with initial batter viscosity and set in the oven

Other Highlights:•Stiff batter•Bread pans generally smaller for sidewall support •Weight generally heavier

GF Hamburger BunIngredients Total %

Step 1

BakingEssentials® Gluten Free AP Flour1 35.02%

Sugar 4.20%

Instant Active Yeast 0.30%

Monocalcium phosphate 0.35%Sodium acid pyrophosphate 2.75%

Sodium bicarbonate 1.20%

Whey powder 6.40%

Xanthan gum 0.44%

DATEM 0.25%

   

Step 2  

Soybean Oil 8.02%

Emulsifier2 0.25%

Liquid egg 5.82%

Water (80F) 35.00%

   

Total 100.00%

1Bay State Milling Company, Quincy, MA.2Dimodan U/D K-A, Danisco

Highlights:•Double acting chemical leavening for initial batter aeration and oven spring•Air is also incorporated through high speed mixing with paddle or whip•Chemical leavening, yeast, and “whipping” to incorporate air during mix all contribute to very soft, fluffy texture•Batter; Deposited•Hamburger pan with sidewalls

Gluten Free Grain and Seed Bagel

Ingredients Total %

Step 1BakingEssentials® Gluten Free AP Flour1 or GrainEssentials® Gluten Free Whole Grain AP Flour1 44.27%

Sugar 4.40%

Salt 0.90%

Instant Active Yeast 0.90%

Sweet Whey Powder 2.00%

Psyllium fiber 1.80%

Encapsulated sorbic acid 0.10%

Encapsulated fumaric acid 0.10%

   

Step 2  

Shortening 3.45%

Soybean oil 2.00%

Emulsifier2 0.30%

   

Step 3  

Water (75ºF) 38.43%

Raisin juice concentrate 0.90%

Vanilla 0.45%

   

Total 100.00%

1Bay State Milling Company, Quincy, MA.2Dimodan U/D K-A, Danisco

Highlights:•Stiff, pliable dough•Whole grain flours and fiber help bind water•Grain and seed topping blends present variety, visual appeal and texture

THANK YOU