Benefits of alternative flours | Pastry magazine

Gluten-free products have become extremely popular in recent years, and gluten-free Japanese rice flour offers a safe alternative because it contains even less gluten than foods labeled gluten-free. Specifically, gluten-free rice flour goes through strict inspection criteria — containing less than 1 ppm gluten, while gluten-free foods contain less than 20 ppm, according to the Japan Rice Flour Association.

In recent years, there has been a surge in the popularity of gluten-free and gluten-free products. Shoppers with celiac disease or gluten sensitivity, as well as those simply looking to enjoy a healthier diet, are replacing common foods with options that contain significantly less gluten, including gluten-free Japanese rice flour.

One of the best products for people on a gluten-free diet is gluten-free Japanese rice flour. This flour meets the strictest standards for gluten content, making it one of the safest options for people with gluten sensitivity. Additionally, rice flour contains nine amino acids (with an amino acid score of 65%), making it an excellent source of protein.

Cheese rice rolls

At a recent online demonstration of Japanese rice flour, hosted by the Culinary Institute of America with Anna Tsumara of the Japan Food Product Overseas Promotion Center (J FoodO), Chef Dianne Rossomando of the Culinary Institute of America, Hyde Park, NY , Associate Professor, Baking and Baking Arts, showed how to make cheesy rice buns.

The chef started by explaining that adding salt will help lock in the flavor – and adding a little sugar will add color and sweetness.

Pour the rice flour on parchment paper so that it does not form lumps. Then put all the flour in the pan at once.

“It will hydrate very quickly, creating a starchy mixture that really thickens up,” the chef explains. “It will be cloudy and firm – it will form a film at the bottom of the jar – when it is ready to transfer to the mixing bowl.”

Using a stand mixer, let the steam escape while the mixer is on low speed.

Lightly whisk two eggs – one half at a time – to achieve a mixture that becomes “almost like cookie dough”. It will be a little thicker than normal choux pastry.

Then stir to combine the eggs and add the parmesan. Leave to stand for 2 hours at room temperature.

“The resting period is such that the starches begin to gel and then take on a uniform shape,” says Rossomando. “The end result is that there are pockets of creaminess inside.”

Preheat the oven to 450 F. You’re looking for a quick oven spring, before lowering the temperature to 400 F for the final bake. You will get about 20 to 25 buns with this recipe.

The second recipe presented by the chef was for gluten-free apple fritters. Adding 5 grams of xanthan gum (1% of the recipe total) gives more structure to the final dough.

Use low-protein flour, says the chef. “The nice bonus is that it’s gluten-free. You get a nice flavor combination.

A key ingredient is sour cream, which really can’t be underused, according to Rossomando, who adds, “sour cream works wonders in a lot of our baked goods.”

Mix on low speed until the dough comes together. Fry the dough pieces at 350 F.

Use granny smith apples for the pie, tangy. Rolled in sugar, it tastes fantastic.

Cook for 5 to 7 minutes at 350 F then roll in the cinnamon sugar.

“These are great dishes to serve with ice cream or vanilla sauce. They are good at any time of the day,” explains the chef.

Soy flour

As we anticipate the upward trend for 2022, soy continues to be one of the recurring categories on the rise.

The Northern Crops Institute, based in Fargo, North Dakota, runs training programs to help bakers include soy flour in wheat flour bread products. The following answers were provided by Brian Sorenson, Cereal Chemist at Fargo, with assistance from NCI Food Scientist Rachel Carlson.

There are a number of different soy flour options for baking, depending on the amount of heat treatment applied.

There are also soy flours with added soy lecithin and soy oil to replace some of the egg, milk and fat depending on the product.

Soy flour used in baking is often added at levels of up to 5% based on bakers percentage.

At levels up to 5%, defatted soy flour can: Increase protein content, as well as the nutritional quality of the protein, through improved amino balance of the final baked product.

Increase baking absorbency and also retain much of the added moisture during and after baking for improved texture and freshness.

Increase the bread volume in breads, thanks to the reinforcement of wheat gluten in the base flour.

It can provide extra extensibility to dough, which is beneficial in sheet products, such as flatbreads, pizza crusts, and croissants and other puff pastry products.

Soluble rice flour

Consumer demand for recognizable ingredients continues to grow, pushing food and beverage manufacturers to seek alternatives to less familiar ingredients. In response, Cargill launched a soluble rice flour, SimPure™ 92260, which has a similar taste, texture and functionality to maltodextrin, an ingredient commonly used as a bulking agent and flavor carrier.

As an ingredient, “soluble rice flour” is also more appealing to consumers who read labels.

“Traditional rice flours aren’t very soluble at all — certainly a far cry from the fully soluble nature of maltodextrin,” says Ali Weideman, marketing strategy manager at Cargill. “Using its proprietary technology, Cargill overcame this hurdle by creating the first highly soluble rice flour. Equally important, Cargill’s research confirms that consumers view “soluble rice flour” as an ingredient in a positive light. »

SimPure Soluble Rice Flour offers similar viscosity attributes, bulking agent functionality, and sensory profiles to 10 DE Maltodextrin, allowing for simple, individual replacement in a variety of applications, including bakery reduced sugar, ready meals, sauces and dressings, snacks, cereals and bars, seasoning mixes and as a flavor carrier. In some applications, SimPure Soluble Rice Flour offers the added benefit of improved mouthfeel. For example, in powdered chocolate milk drinks, Cargill’s sensory testing found that prototypes made with soluble rice flour were perceived as creamier than the maltodextrin control.

“Consumers continue to be drawn to simple, familiar ingredients that they view as less processed and better for their health,” Weideman said. “As a global leader in food ingredients, we are acutely aware of these market demands and support our customers with the market knowledge, technical expertise and in-depth ingredient portfolio they need to develop food products. and beverages that meet consumer expectations for taste, texture and label appeal.

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