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Bakers Are Carefully Reformulating Products To Meet Demand For Whole Grains

April 1, 2010: 08:19 AM EST
Bakers are successfully meeting a major challenge leveled at them by health-conscious consumers: provide fiber-filled whole grain options that are also light and savory. So far the response has been built around substituting – albeit gradually – whole grains for white flour in products. The trend has expanded beyond breads to include whole grain croissants, crackers, bagels and pizza crust that have the appearance, texture and flavor that consumers are used to. The trick so far has been the use of specially processed “white wheat” that packs the range of vitamins, minerals, dietary fiber, etc., of whole wheat products but not the bitter whole meal taste. The key to successfully formulating whole grain baked goods? Remembering that whole grains absorb more water than white flour, but at a slower rate.
Jean Thilmany , "Going whole grain", Baking management, April 01, 2010, © Penton Media, Inc.
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