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Challenges for developing whole grain baked goods—Impact of flour shelf life on baking quality, performance, and sensory
E. A. ARNDT (1). (1) ConAgra Foods, Inc., Omaha, NE, U.S.A.
To help consumers meet dietary recommendations for whole grain intake, continued progress is needed in increasing the availability and consumer acceptance of whole grain foods. Storage, packaging, and transportation of grain ingredients can affect their functionality and flavor, especially for whole grain ingredients. Generally recommended storage conditions for grain ingredients are <75 °F and <50% relative humidity. However, milled grain ingredients may encounter non-ideal storage conditions in the supply chain. Chemical changes begin once an intact kernel is milled to flour, flakes or other particulates. The effects vary based on factors including grain type, storage conditions and product formula and process. In this research, changes in chemistry, baking performance and flavor were monitored over time in whole wheat flours and whole wheat baking mixes held under different storage conditions. The effects of treatment with heat and antioxidants were also used as potential methods to increase the shelf stability of grain ingredients and baking mixes. Familiarity with the changes that occur over time and under different storage conditions are important to help manage the supply chain and help product developers maximize the consumer acceptability of whole grain baked goods and mixes.
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