ConAgra introduces wholegrain white flour with stronger gluten for reduced-cost baking

By Caroline Scott-Thomas

- Last updated on GMT

Related tags: Wheat

ConAgra introduces new Ultragrain wholegrain flour
ConAgra Mills has introduced a new wholegrain white flour that reduces added gluten requirements, is more absorbent, and has high mix tolerance, thereby cutting costs for bakers, the company claims.

ConAgra introduced the latest flour in its Ultragrain range of flours at IFT last month, showcasing it in a range of whole wheat bakery applications. The new product, dubbed Ultragrain High Performance (HP), is produced using a variety of wheat called Snowmass, which is exclusive to ConAgra, and has stronger gluten than other wheat varieties.

The company claims that through the combination of this particular wheat variety and a patented milling process, it can produce a finished wholegrain flour that looks and tastes a lot more like white flour. The stronger gluten reduces the amount of added vital wheat gluten needed in baked goods by 50% or more, it says, and it absorbs more moisture, resulting in lower costs while improving baking performance and finished product volume.

“It is a hard white winter wheat, but handles like a spring wheat,”​ said ConAgra Mills’ director of marketing Don Trouba.

He added that the flour can absorb 3-4% more moisture than traditional whole wheat flour, and 8-12% more than refined flour. The stronger gluten also gives it greater mix tolerance, creating a bigger mixing window for optimum dough development, he said.

The company expects the new white wholegrain flour to work well with the ‘make half your grains whole’ message that has been a recommendation under the US Dietary Guidelines for Americans since 2005.

In particular, Trouba said that the flour is likely to appeal to schools looking to improve the nutrition of their lunch menus, especially with the advent of new nutrition guidelines for school foods, which include making more wholegrain foods available.

“We are in a good position to be a leader in school nutrition,”​ he said.

Related topics: Markets, Cereals and bakery preparations

Related news

Show more

Related products

show more

Enhancing Bakery’s Appeal

Enhancing Bakery’s Appeal

Bunge Oils | 23-Sep-2019 | Technical / White Paper

Many of the attributes consumers love about bakery are determined by the type of fat bakers use. Some initial PHO substitutes did not fully meet sensory...

High Protein Snacks: Beyond the Protein Bar

High Protein Snacks: Beyond the Protein Bar

International Dehydrated Foods | 06-Mar-2019 | Technical / White Paper

As snacking becomes more of an ingrained part of the American diet, it will be increasingly important for snacks to deliver nutrition benefits, including...

Xanthan Gum in gluten-free bread

Xanthan Gum in gluten-free bread

Jungbunzlauer | 20-Sep-2018 | Technical / White Paper

Nowadays, gluten-free claims are no longer just attracting the attention of people suffering from coeliac disease. A growing number of health-conscious...

Related suppliers

Follow us

Products

View more

Webinars