bake - July 2018 - 52
and essential minerals to appeal to today's growing market of
depending on a customer's application needs. The form of the
grain (whole, ﬂour, grits, ﬂakes, etc.) is important in glutencontaining and gluten-free products.
Milled sorghum products also have beneﬁts when used in
baking. These products can be whole-grain ﬂour or ﬂour with
ADM's product advisors are well-equipped to solve technical
the bran removed. Sorghum ﬂour can be used as a portion
challenges by taking a holistic approach to product develop-
of an ancient grain blend in breads and is also well suited for
ment. Our teams understand the purpose that each ingredient
formulating gluten-free crackers and snacks. It's also an excel-
serves in the application and can dial into the best solution or
lent option for replacing corn in extruded snacks and cereals
combination of solutions to deliver the desired taste, nutrition,
- adding whole grains, non-GMO and grain variety. ADM's
labeling and cost.
Harvest Pearl® sorghum ﬂour, which is milled in a sorghumdedicated and gluten-free certiﬁed facility, is an excellent
What are some of the key beneﬁts of using sorghum ﬂour as a
option for replacing wheat.
replacement in certain breads and pastries?
Teff and sorghum are gluten-free, so there is growing interest
Sorghum can be used in a variety of ways to create unique
in these grains for gluten-free applications. What are some
bread and pastry products. The variety of colors of sorghum
important troubleshooting ideas and/or techniques to consider
can translate to differences in ﬂavor and appearance. For
when developing gluten-free formulas for new products?
example, ADM has speciﬁcally selected varieties which are
greater ﬂexibility when creating the desired products. ADM's
beneﬁts of each grain to build an optimized grain blend. Water
Harvest Pearl® sorghum ﬂour, on the other hand, is an excellent
binding characteristics, color, ﬂavor, and inherent texture can
option for replacing wheat.
be used to your advantage to achieve desirable ﬁnal product
attributes. When starting formulations, consider your ability
Any other thoughts or ideas for new product applications
to balance the ﬂavor proﬁle by selecting the right grains -
using these grains?
whether you are going for hearty and earthy, or neutral and
According to Mark Floerke, Scientist III - Snacks, Bakery &
Confections for ADM Research, these grains can be used in
Sorghum is good for adding a neutral base and can be comple-
almost any baked good to create visual interest, differentiation
mented with other ancient grains. Teff has a strong, pleasant
and unique ﬂavors, and also to add real and perceived nutri-
ﬂavor, and a dark color - which can be used in different ways
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RAPTORCAPTOR - STOCK.ADOBE.COM
very white in appearance and neutral in ﬂavor. That allows for
When formulating new products, it is worthwhile to utilize the