Vanessa Klimczak

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Formulating with Whole Grains and Seeds in
Gluten Free Foods

• Vanessa Klimczak
• Product Applications Technologist
• Bay State Milling Company
• Designed for IBIE 2013 Gluten Free Panel
• October 6, 2013

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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.

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Topics

• Gluten Free Grains and Seeds
• a. Nutrition
• b. Forms used in formulation
• c. Stand-out characteristics
• II. Formulations

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Gluten Free Grains and Seeds
Quinoa Amaranth Buckwheat Millet Rice Sorghum Teff
Corn Oat Flax Chia Poppy Sesame Pumpkin seed
Contamination with wheat prevents use in GF
products unless certified
Whole kernel
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Gluten Free Grains and Seeds
Quinoa Amaranth Buckwheat Millet Rice Sorghum Teff
Flours
Corn Oat Flax Chia Poppy Sesame Pumpkin seed
Contamination with wheat prevents use in GF
products unless certified
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Nutrition
Common Nutrients lacking in those with Celiac
Disease - Fiber - B Vitamins - Iron -
Calcium - Vitamin D - Zinc - Copper (Source
www.celiacnow.org)
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Nutrition of GF Grains and Seeds
(Source USDA Nutrient Database)
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Nutrition vs. Wheat Flour
White Flour Whole Wheat White Rice Flour Brown Rice Flour Tapioca Starch Amaranth Millet Quinoa Buckwheat Garbanzo Sorghum
Potassium 128 363 76 337 0 508 195 563 577 875 311
Fiber 2 12 2 5 0 7 9 7 10 17 7
Protein 13 13 6 7 0 14 11 14 13 19 8
Vit A 0 9 0 0 0 2 0 14 0 67 14
Vit C 0 0 0 0 0 4 0 0 0 4 0
Iron 1 3.6 0 2 0 8 3 5 4 6 3
Magnesium 35 137 35 112 0 240 114 197 251 115 120
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Nutrition Highlights

• 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.

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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)
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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

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Functional Properties
Flax 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 Extensib
ility Similar to xanthan (Replacement??)
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Example Formulas
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GF Multigrain Sandwich Bread
Ingredients Total Weight (g)
Step 1
GrainEssentials Whole Grain Gluten Free Flour1 40.42 363.78
Sugar 4.20 37.80
Salt 0.50 4.50
Instant Active Yeast 0.60 5.40
Sweet 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

• 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

1Bay State Milling Company, Quincy, MA.
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GF Hamburger Bun
Ingredients 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

• 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

1Bay State Milling Company, Quincy, MA. 2Dimodan
U/D K-A, Danisco
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Gluten Free Grain and Seed Bagel
Ingredients Total
Step 1
BakingEssentials 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

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

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