Seminar featured lively healthful baking discussions
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Healthy Baking Seminar West (HBS), sponsored by Baking Management and Modern Baking magazines was held in conjunction with the Natural Products Expo West in Anaheim, Calif. last month. Bakers from across the nation attended the day-long annual event to learn more about the business of healthful baking.
Klaus Tenbergen, assistant professor, department of food science and nutrition, California State University, Fresno, spoke on the internal and external factors that help bakers develop products to meet demand for healthful food choices.
Rajen Mehta, senior manager, fiber applications, SunOpta Ingredients Group, spoke on whole grain products, which are rejuvenating sales for large and small bakery businesses. He discussed how fiber gives grain-based bakery products better texture and flavor, added shelf life and greater nutrition.
Mary Waldner, founder, Mary's Gone Crackers, an organic, gluten-free gourmet food company, distributed samples of her crackers as she told the story of the company's journey, as well as the challenges of baking healthful products.
Attendees enjoyed a healthful lunch sponsored by National Starch Food Innovation and listened to a presentation by Rhonda Witwer, the company's senior business development manager, nutrition. The audience enjoyed clips from the Today Show showing how resistant starch aids in weight reduction and learned about the potential for using fermentable prebiotic fiber in baking.
K.J. Burrington, dairy ingredient applications coordinator, Wisconsin Center for Dairy Research, spoke on the latest weight-management tool: ingredients, such as dairy proteins, that help consumers feel full.
Bob Quinn, fourth generation organic farmer, Quinn Farm and Ranch, Big Sandy, Mont. and president, Kamut International, spoke about the origins of Khorasan wheat, a product he trademarked Kamut
The much anticipated panel on how to design a green bakery included Darryl Wernimont, director, The Haskell Co.; Charles Feder, owner, Rossmoor Pastries; and David Krishock, BNEF baking instructor, Grain Science Dept., Kansas State University. They discussed production practices that save money and benefit the environment and gave practical advice on the challenges involved.
During breaks, attendees visited tabletops to learn more about healthful ingredients available and sampled products from the seminar sponsors. Products showcased at HBS follow.
Ideal for gluten-free products
Corn Products International's Expandex® Modified Tapioca Starch produces a moist, expanded crumb, enhances crispness in fried bakery products and allows breads to rise higher while the freeze/thaw properties extend shelf life. It provides clean flavor, masks the aftertaste associated with alternative grains and improves texture and consistency in gluten-free products. Call Corn Products International at 708/551-2784. www.expandexglutenfree.com
Learn more about honey
In baked products, honey's fructose retains moisture, extends shelf life, and its sugars caramelize during baking, delivering a golden color. The National Honey Board conducts research and promotion programs to increase the awareness and use of honey. It provides consumer market research, technical information and free, confidential consulting services on formulating with honey. Call National Honey Board at 303/776-2337. www.honey.com
Nutritious oils
Palm oil is a well-balanced and nutritious oil that provides a source of beta carotene and vitamin E. Studies show tocopherols and tocotrienols, which are isomers of vitamin E found in palm oil, are antioxidants and may be associated with more favorable cholesterol profiles and lower the risk of heart disease and some types of cancer. Call The American Palm Oil Council at 877/ASK-PALM. www.american-palmoil.com
Better-for-you flours
Bay State Milling offers the Organic-Essentials
Reduce trans fats
Bunge
Soy fibers provide versatility
SunOpta Ingredients Group's soy fibers are versatile ingredients that add nutritional and functional benefits to baked products. Soy fiber increases fiber, maintains the bright white color in bread, enhances texture, controls moisture retention, reduces costs, optimizes processing yields, reduces calories and can be used in organic and natural foods. Call SunOpta Ingredients at 800/353-6782. www.sunopta.com
Create better-for-you products
Puratos' whole grain cake bases and mixes offer flavor and texture and are better for you. Each of the three Puravita breads are designed to meet specific consumer needs from whole grains to vitamins or omega-3 fatty acids. These products can help with heart health and metabolism. Call Puratos Corp. at 800/654-0036. www.puratos.us
Whole grain ingredients
ConAgra Mill's Sustagrain is a high-performance whole wheat product that is naturally high in fiber and low in starch, making it one of the lowest glycemic-index grains on the market. Sustagrain is available in flour and flake forms. It adds fiber and many other nutritional benefits of whole grains to everything from breads to energy bars. Call ConAgra Mills at 800/851-9618. www.conagramills.com
Chemical-free flour
King Arthur Flour offers the highest grade of hard wheat with unmatched texture, flavor and volume. Breads rise higher; cakes are more moist and pie crusts are more tender. King Arthur flour contains up to 20 percent more protein than ordinary American flours. King Arthur flour contains no bleach, bromate or chemicals of any kind and is available in several varieties. Call The King Arthur Flour Co. Inc. at 877/KA-FLOUR. kingarthurflour.com
Add resistant starch
Hi-maize from Natural Starch Food Innovation delivers natural resistant starch, an insoluble fiber to help manage weight, glycemic levels, energy and digestive health. Hi-maize is supported by more than 200 published studies in scientific literature. With only 1.4 kilocalories per gram, Hi-maize is ideal for reduced calorie baked products. Call Natural Starch Food Innovation at 800/797-4992. www.foodinnovation.com
High performance oil
ClearValley® High Oleic Canola Oil has zero grams of trans fat and a low level of saturated fats. It features a light, clean, non-greasy flavor; high food-to-oil ratio, which lowers ingredient costs; longer frying life and versatility. It earned the highest average consumer sensory score and best nutritional profile by FryTest.com. Call Cargill at 800/323-6232. www.cargill.com
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