Vanessa Klimczak Product Applications Technologist Bay State Milling Company Designed 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 Seeds a. Nutrition b. Forms used in formulation c. Stand-out characteristics II. Formulations

Quinoa Amaranth Buckwheat Millet Rice Sorghum Teff Gluten Free Grains and Seeds Corn Oat* Flax Chia Poppy Sesame Pumpkin seed *Contamination with wheat prevents use in GF products unless certified Whole kernel

Quinoa Amaranth Buckwheat Millet Rice Sorghum Teff Gluten Free Grains and Seeds Corn Oat* Flax Chia Poppy Sesame Pumpkin seed *Contamination with wheat prevents use in GF products unless certified Flours

Nutrition Common Nutrients lacking in those with Celiac Disease: - Fiber - B Vitamins - Iron - Calcium - Vitamin D - Zinc - Copper (Source:

Nutrition of GF Grains and Seeds (Source: USDA Nutrient Database)

Nutrition vs. Wheat Flour * White FlourWhole WheatWhite RiceFlourBrown Rice FlourTapiocaStarchAmaranthMilletQuinoaBuckwheatGarbanzoSorghum Potassium Fiber Protein Vit A Vit C Iron Magnesium

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 ) Fruits, Vegetables and Grain Products that contain Fiber, particularly Soluble Fiber, and Risk of Coronary Heart Disease (21 CFR ) Soluble Fiber from Certain Foods and Risk of Coronary Heart Disease (21 CFR ) 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 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 Extensibility Similar to xanthan (Replacement??)

Example Formulas

IngredientsTotal % Weight (g) Step 1 GrainEssentials® Whole Grain Gluten Free Flour % Sugar4.20%37.80 Salt0.50%4.50 Instant Active Yeast0.60%5.40 Sweet Whey Powder7.00%63.00 Xanthan Gum0.44%3.96 Step 2 Water (80ºF)33.00% Liquid Egg5.82%52.38 Soybean Oil8.02%72.18 Total % Bay 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 Bun IngredientsTotal % Step 1 BakingEssentials® Gluten Free AP Flour % Sugar4.20% Instant Active Yeast0.30% Monocalcium phosphate0.35% Sodium acid pyrophosphate2.75% Sodium bicarbonate1.20% Whey powder6.40% Xanthan gum0.44% DATEM0.25% Step 2 Soybean Oil8.02% Emulsifier % Liquid egg5.82% Water (80F)35.00% Total100.00% 1 Bay State Milling Company, Quincy, MA. 2 Dimodan 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 IngredientsTotal % Step 1 BakingEssentials® Gluten Free AP Flour 1 or GrainEssentials® Gluten Free Whole Grain AP Flour % Sugar4.40% Salt0.90% Instant Active Yeast0.90% Sweet Whey Powder2.00% Psyllium fiber1.80% Encapsulated sorbic acid0.10% Encapsulated fumaric acid0.10% Step 2 Shortening3.45% Soybean oil2.00% Emulsifier % Step 3 Water (75ºF)38.43% Raisin juice concentrate0.90% Vanilla0.45% Total100.00% 1 Bay State Milling Company, Quincy, MA. 2 Dimodan 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

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