Vanessa Klimczak Product Applications Technologist Bay State Milling Company

1. 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

2. 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.

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

4. 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

5. 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

6. Nutrition Common Nutrients lacking in those with Celiac Disease: - Fiber - B Vitamins - Iron - Calcium - Vitamin D - Zinc - Copper (Source: www.celiacnow.org)

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

8. Nutrition vs. Wheat Flour

9. 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.

10. Health Claims FDA just ruled the limit on gluten is 20ppm (August 2013)

11. 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

12. 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??)

13. Example Formulas

14. 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 1Bay State Milling Company, Quincy, MA.

15. GF Hamburger Bun • 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

16. Gluten Free Grain and Seed Bagel • 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

17. THANK YOU