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April 14, 2010: 01:51 AM EST
Baking companies looking for a cost-effective way to enhance the whole grain and fiber content of low moisture baked goods while preserving taste and texture may want to take a look at Hi-maize from National Starch Food Innovation. The company says the new product derived from maize works especially well in low moisture baking applications such as muffins, waffles, pizza, pasta, biscuits, cakes, cereals, artisanal bread and gluten-free products. The whole grain produces a mild taste and yellow color, according to the company, and delivers the protein, fiber, vitamins and minerals desired by health-conscious consumers. The company says Hi-maize flour contains 25 percent fiber, at least three times that of existing allergen-free whole grain alternatives. Produced through traditional high amylose maize breeding, the flour is available in medium and coarse varieties.
"National Starch Lunches Hi-Maize Wholegrain in Europe", Nutrition Horizon, April 14, 2010, © CNS Media BV
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