Grain-Based Ingredients

Adding other wheat-based ingredients can help the developer achieve optimum functionality in certain products. Wheat protein isolates, such as those produced by MGP Ingredients, Atchison, KS, contain 90% protein and are available in varying levels of extensibility and elasticity. Extensibility is important for products such as tortillas, pizza crust or flatbread. These protein isolates can also add strength to suspend particulates in whole-grain products. Typical usage is 1% to 3%.

When added to lower-protein durum semolina or flour, wheat protein isolates can add textural firmness to pasta, and can replace egg whites in pasta formulations. This can be beneficial when developing frozen, retorted or other pastas subjected to stress.

A-maizing ingredients

Corn has been cultivated for more than 7,000 years, yet today it’s finding new life as people rediscover healthful dishes like polenta, grits and corn cakes.

A mature corn kernel has four parts, according to FDA: the hull or bran (also referred to as the pericarp and seed coat), germ, endosperm, and the tip cap. The tip cap, which attaches the kernel to the cob, is not considered an integral part of the caryopsis. The bran, germ and endosperm should be present in relative proportions as found in the kernel to be labeled a “whole grain.” Simply put, avoid degerminated or bolted corn meal or corn flour when looking for a whole grain.

Quali Tech, Inc., Chaska, MN, offers a 100% all-natural grain-based product line consisting of a grain fraction derived from corn. “The line is a great tool for developers in any grain-based product-development project. It can contribute to a ‘whole grain’ claim in corn-based or multigrain applications,” explains Jeff Ploen, vice president of food sales, Quali Tech. “The ingredient has 18% protein and 23% fiber and is typically used at small percentages ranging from 1% to 8% in formulations.”

The company takes the germ portion of the corn kernel immediately after it is separated at the mill and heat-treats it to deactivate the active enzymes that typically cause the fat in the germ to oxidize and go rancid. “Once this process is completed, the product is then ‘toasted’ to two different levels,” says Ploen. “This results in a finished product that is simply 100% full-fat corn germ that is shelf stable. Because the majority of corn’s flavor components come from the ‘germ’ portion of the kernel, stabilizing that flavor and enhancing it through the toasting process results in a wonderful grain-based flavor ingredient that delivers a wide range of flavor profiles in many different finished products.”

According to Ploen, off flavors can occur when trying to incorporate high fiber levels into a finished product. Quali Tech’s full-fat corn germ “has a natural masking property that is helpful when working with preservative systems or high-fiber ingredients. This is due to the naturally occurring fat content of the product. When consuming a finished product, the ‘fat’ portion is the lingering component that is last to leave the palate, masking any preservative flavors or ‘green’ notes left by high-fiber formulations. The product is offered in two different toast levels. The ‘light’ toast level provides a concentrated ‘corn’ flavor profile, while the ‘dark’ toast level provides a nutty profile. This profile can contribute nutty flavors and nut-meal textures at a reduced cost without the allergen concerns.”

Triple threat

Barley, oats and rice form a trifecta of health-claim carrying ingredients. The key, of course, is including them in low-fat, low-saturated fat and low-cholesterol foods.

In its whole-grain state, barley is difficult to digest, due to its tough hull. Pearling can remove the inedible hull, but the process removes some of the bran. Dehulled barley is considered a whole grain, because only the hull is removed and the bran is left intact.