issue 1 2017

24
ingredients
A new generation of whole grain flours
How can the taste of whole grain products be further improved? This was the question that Good-
Mills Innovation set out to answer. The route to the solution lay in an ancient food processing
method – fermentation
A new generation of whole grain
flours
Continuously on the lookout for
novel products, GoodMills
Innovation took part in two
EU-funded projects – HealthGrain
and HealthBread – which set out
to promote public health by
developing baked goods with
improved nutritional profiles. One
of the main goals was to offer a
unique taste profile that would
make whole grain products more
appealing for the mass market.
Based on the results of research
undertaken during the projects,
GoodMills Innovation was able to
improve the bioavailability of the
valuable nutrients delivered by
whole grain while at the same time
achieving an outstanding
sensory
profile. The key to both of these
advantages was the fermentation
process.
In terms of bioavailability,
fermentation scores as it reduces
the phytic acid inherent in whole
grain, which is thought to inhibit
the absorption of minerals. From a
sensory viewpoint, fermentation is
a gentle process that promotes the
development of aroma precursors,
which deliver a distinctive flavour
profile and an indulgent, balanced
taste.
GoodMills Innovation’s
experts are on hand to
offer advice regarding
the correct amounts to
use with different
standard flours
Taking this experience as a base,
the company developed the
product White Gold ® ,
which comprises all
of the whole
grain
kernel,
except the endosperm. It is not
marketed in the form of a flour, but
provided as a concentrate that
manufacturers recombine with
standard wheat flours to achieve
100% whole grain flour. GoodMills
Innovation’s experts are on hand
to offer advice regarding the
correct amounts to use with
different standard flours.
Properties and applications
During the White Gold ® production
process, the starch in the grain is
degraded, which results in
excellent swelling properties.
Subsequently, water absorption is
increased, which gives baked
goods prolonged freshness. In a
final process, the fermented raw
materials are very finely ground.
Thus, unappealing bran particles
are prevented and baked goods
gain a high baking volume.
Additionally, they have a brightly
coloured, soft crumb. White Gold ®
can be used for classic breads and
small baked goods as well as for
pastries. Recombined to whole
grain flour, claims such as 100%
whole grain wheat flour are
possible.
A new generation of whole grain
flour
The company calls White Gold ® a
unique, ‘new generation’ whole
grain product. Traditionalists may
ask why it is necessary to launch
‘upgraded’ whole grain flours when
there is a basic product available.
The reason, however, is obvious:
Standard whole grain products
don’t appear to suit the palate of
most consumers. This is true for
almost all industrialised countries,
www.foodmagazine.eu.com issue one | 2017