Healthy Baking Seminar West (HBS), sponsored by Baking Management and Modern Baking magazines was held in conjunction with the Natural Products Expo West in Anaheim, Calif. last month. Bakers from across the nation attended the day-long annual event to learn more about the business of healthful baking.

Klaus Tenbergen, assistant professor, department of food science and nutrition, California State University, Fresno, spoke on the internal and external factors that help bakers develop products to meet the demand for healthful food choices.

Rajen Mehta, senior manager, fiber applications, SunOpta Ingredients Group, spoke on whole grain products, which are rejuvenating sales for large and small bakery businesses. He discussed how fiber gives grain-based bakery products better texture and flavor, added shelf life and greater nutrition.

Mary Waldner, founder, Mary's Gone Crackers, an organic, gluten-free gourmet food company, distributed samples of her crackers as she told the story of the company's journey, as well as the challenges of baking healthful products.

At lunchtime, attendees enjoyed a healthful lunch, sponsored by National Starch Food Innovation and listened to a presentation by Rhonda Witwer, the company's senior business development manager, nutrition. The audience enjoyed clips from the Today Show showing how resistant starch aids in weight reduction and learned about the potential for using fermentable prebiotic fiber in baking.

K.J. Burrington, dairy ingredient applications coordinator, Wisconsin Center for Dairy Research, spoke on ingredients, such as dairy proteins, that help consumers feel full, which is the latest weight management tool.

Bob Quinn, fourth generation organic farmer, Quinn Farm and Ranch, Big Sandy, Mont. and president, Kamut International, spoke about the origins of Khorasan wheat, a product he trademarked Kamut^™, its healthful profile, and making the ancient grain — a relative of durum wheat — a marketplace commodity.

The much anticipated panel on how to design a green bakery included Darryl Wernimont, director, The Haskell Co.; Charles Feder, owner, Rossmoor Pastries; and David Krishock, BNEF baking instructor, Grain Science Dept., Kansas State University. They discussed production practices that save money and benefit the environment and gave practical advice on the challenges involved.

During breaks, attendees visited tabletops to learn more about healthful ingredients available and sampled products from the seminar sponsors. Products showcased at HBS follow.

Ideal for gluten-free products

Corn Products International's Expandex^® Modified Tapioca Starch produces a moist, expanded crumb, enhances crispness in fried bakery products and allows breads to rise higher while the freeze/thaw properties extend shelf life. It provides clean flavor, masks the aftertaste associated with alternative grains and improves texture and consistency in gluten-free products.
Corn Products International
708-551-2784
www.expandexglutenfree.com

Learn more about honey

In baked products, honey's fructose retains moisture, extends shelf life, and its sugars caramelize during baking, delivering a golden color. The National Honey Board conducts research and promotion programs to increase the awareness and use of honey. It provides consumer market research, technical information and free, confidential consulting services on formulating with honey.
National Honey Board
303-776-2337
www.honey.com

Nutritious oils

Palm oil is a well-balanced and nutritious oil that provides a source of beta carotene and vitamin E. Studies show tocopherols and tocotrienols, which are isomers of vitamin E found in palm oil, are antioxidants and may be associated with more favorable cholesterol profiles and lower the risk of heart disease and some types of cancer.
The American Palm Oil Council
877-ASK-PALM
www.americanpalmoil.com

Eliminate trans fats

Bunge^® Donut Fry NT^™ is a donut-frying shortening with zero grams of trans fat per serving, and an excellent flavor profile. Made entirely of kosher-certified vegetable oil, Bunge Donut Fry NT preserves the flavor and texture of donuts throughout shelf life.
Bunge
800-828-0800
www.TransfatSolutions.com
www.Bungeoils.com

Soy fibers provide versatility

SunOpta Ingredients Group's soy fibers are versatile ingredients that add nutritional and functional benefits to baked products. Soy fiber increases fiber, maintains the bright white color in bread, enhances texture, controls moisture retention, reduces costs, optimizes processing yields, reduces calories and can be used in organic and natural foods.
SunOpta Ingredients
800-353-6782
www.sunopta.com

Whole grain ingredients

ConAgra Mill's Sustagrain is a high-performance whole wheat product that is naturally high in fiber and low in starch, making it one of the lowest glycemic-index grains on the market. Sustagrain is available in flour and flake forms. It adds fiber and many other nutritional benefits of whole grains to everything from breads to energy bars.
ConAgra Mills
800-851-9618
www.conagramills.com

Add resistant starch

Hi-maize from Natural Starch Food Innovation delivers natural resistant starch, an insoluble fiber to help manage weight, glycemic levels, energy and digestive health. Hi-maize is supported by more than 200 published studies in scientific literature. With only 1.4 kilocalories per gram, Hi-maize is ideal for reduced calorie baked products.
Natural Starch Food Innovation
800-797-4992
www.foodinnovation.com

Create better-for-you products

Puratos' whole grain cake bases and mixes offer flavor and texture and are better for you. Each of the three Puravita breads are designed to meet specific consumer needs from whole grains to vitamins or omega-3 fatty acids. These products can help with heart health and metabolism.
Puratos Corp.
800-654-0036
www.puratos.us

Chemical-free flour

King Arthur Flour offers the highest grade of hard wheat with unmatched texture, flavor and volume. Breads rise higher; cakes are more moist and pie crusts are more tender. King Arthur flour contains up to 20 percent more protein than ordinary American flours. King Arthur flour contains no bleach, bromate or chemicals of any kind and is available in several varieties.
The King Arthur Flour Co. Inc.
877-KA-FLOUR
kingarthurflour.com

High performance oil

ClearValley^® High Oleic Canola Oil has zero grams of trans fat and a low level of saturated fats. It features a light, clean, non-greasy flavor; high food-to-oil ratio, which lowers ingredient costs; longer frying life and versatility. It earned the highest average consumer sensory score and best nutritional profile by FryTest.com.
Cargill
800-323-6232
www.cargill.com

Better-for-you flours

Bay State Milling offers the Organic-Essentials^™ line. OrganicEssentials grains go through a meticulous selection process, ensuring exceptional quality and unmatched consistency to create a grade of flours and blends that fit USDA guidelines and are pesticide-free.
Bay State Milling
800-55-FLOUR
www.baystatemilling.com