Flours, Grains and Pasta in Product Development
Research and industry trends to bolster your formulations
Flours, grains and pasta. They are the basis of so much of what we consume. Especially, if you're a pasta eater. My goodness! Flour and grains galore!
I simply cannot discuss flour without also being utterly consumed by the thoughts of my great aunt's biscuits. Great aunt! Who has a great aunt these days? I did for a short time, long enough though to know the soft fluff of the biscuits she made nearly every morning. Biscuits everyday! Can you wrap your minds around that delicious kernel? Every-last-day. I've become totally preoccupied with the thought of biscuits now. I wish I was hearing the clank of cookie sheets in my kitchen.
The sad part of all this is that I cannot make my own biscuits. I'm at the mercy of others in this matter. Have you ever tried? If you don't know what you're doing you'll end up with tan hockey puck. And let me tell you, a tan hockey puck is barely visible on the ice. I should know. I grew up playing pick-up hockey on frozen, flooded cranberry bogs. Well, I grew up watching the kids in the neighborhood play. But do not, don't you dare feel sorry for me. I sat on the bank of the bog with my then friend and current neighbor Sherwood Day. He was always there with me.
Come to think of it... please, feel sorry for me.
Enough!
Your weekly reduction!
Articles about flour, grains and pasta in product development and formulation.
MGP has announced the development of six additional mash bills for the production of new rye, malt and wheat whiskeys, as well as new bourbons.
Studies show that red yeast rice is as effective as statins in lowering cholesterol.
The blend, which is 53% whole grain on flour basis, is produced with Bay State’s GrainEssentials extra-fine White Whole Wheat flour.
A Texas AgriLife Research scientist said there is potential for a black grain sorghum hybrid targeting the health-food market.
Teens are not consuming enough whole-grain foods, according to a recent study from the University of Minnesota at St. Paul.
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