Flour boosting: Gluten may act as a functional protein while other proteins may provide benefits such as satiety

摘要

What to keep out of flour has become trendy in recent years. Those wanting examples may just Google "gluten-free." Yet bakers should remember how flours at times may need a boost. Vital wheat gluten, which may act as a functional protein, offers one example. Also, fortifying flour may give finished products health and wellness attributes, and protein levels may provide satiety benefits."There are a number of reasons a baker may want to fortify flour, but two current trends are whole grain-rich competitive foods for schools and growing interest in health and wellness," said Harold Ward, manager of technical services for ConAgra Mills, Inc., Omaha, Nebraska, U.S. "Competitive foods in schools — those that are sold at school but 'compete' with primary lunch menus — will be required to address nutrients of concern: calcium, potassium, vitamin D or dietary fiber in the 2014-15 school year. (ConAgra Mills brand) Sustagrain, as an example, is a natural whole grain way to increase the amount of fiber in a food or snack.