North Dakota Wheat & Barley: Your Healthier Choice. Dr. David Hahn Director of Technical Services and Business Development Northern Crops Institute

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1 North Dakota Wheat & Barley: Your Healthier Choice Dr. David Hahn Director of Technical Services and Business Development Northern Crops Institute

2 Wheat ranks the world s most important cereal crop! Wheat is unique; although other seeds or cereal grains contain gluten-like protein none is capable of combining or functioning in the same way as the viscoelastic gluten of wheat. Kernels are small 5-8 mm and 35 mg (13,000 kernels/lb) Each kernel consist of three anatomical parts Germ Bran Endosperm

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4 Wheat Kernel and Flour Contents (weight, ash, protein, lipid and crude fiber contents of the main anatomical parts of the wheat kernel and of flours varying in milling extraction rates) Parameter Wheat Kernel Fractions Milling Aleurone Starchy Extraction Pericarp Layer Endosperm Germ Weight % Ash % Protein % Lipid % Crude Fiber % 21 7 >0.5 3 > (Pomeranz and MacMasters 1968)

5 About 14.4% of the kernel Protective skin formed by many layers Included in whole wheat flour, varying amounts in white flour Very low fat High in mineral and vitamins Contains about the 19% of the total protein No gluten-forming proteins High in cellulose and arabinoxylans

6 About 2.5% of the kernel The embryo or sprouting section of the seed Usually separated because of it contains fat Limits the keeping quality of whole wheat flours (polyunsaturated) Available separately as human food Contains about 8% of the total protein Many enzymes Fairly high in ash High in fat soluble vitamins A, E, K

7 About 83% of the kernel Source of white flour Starchy endosperm 70-75% of the total protein Mostly gluten-forming proteins Forms matrix around the starch granules Cells are high in arabinoxylans No cellulose Very low mineral content

8 excellent sources of numerous unique substances rating among biologically active compounds such as dietary fiber (arabinoxylans, cellulose, lignin and lignans), Sterols and tocopherols, tocotrienols, alkylresorcinols, phenolic acids, Vitamins and microelements. 8

9 Whole grains are a good source of: B vitamins Vitamin E Magnesium Iron Fiber

10 Protect against many types of cancer and other diseases. Decrease heart disease Control weight Keep bowel habits regular

11 What differentiates the different classes? Protein Content and gluten strength Bran (seed) coat color End use characteristics Functionality

12 Hard Red Winter Hard Red Spring Soft White Hard White Soft Red Winter Durum

13 Hard Red Spring Wheat Durum Wheat Hard Red Winter Wheat Hard White Wheat

14 Hearth & Pan Breads Bagels & Rolls Croissants Pizza Crusts Hamburger Buns Frozen Dough Par-Baked Blending Wheat

15 Washington Montana North Dakota Minnesota Oregon South Idaho Dakota 1.40 Grown In the Upper Great Plains States Highest protein content of bread wheat Strong Gluten and High Water Absorption Total 13.3 Million Metric Tones in 2013

16 High protein content 15.0% to 19.5% (dry weight basis) Excellent protein gluten quality Strong mixing strength Good extensibility Long stability time to over-mixing Great for increased mechanization

17 As protein content and quality increase Baking absorption increases Tolerance to over-mixing increases Dough handling properties improve Loaf volume increases High quality gluten is the baker s main reason for choosing HRS wheat flour

18 Blended with lower protein wheat Increases gluten protein content and strength Improves baking performance. Increases strength and bite of noodles Product can carry non-functional Ingredients Whole Grain Pulse Flours Flaxseed/Flaxseed Meal

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20 Hard Red Spring Wheat Excellent for Whole Grain Breads Whole Wheat Flour Blends Whole wheat & white flour Other whole grain flours

21 50% Whole Wheat 100% Whole Wheat 100% Whole Wheat (Hard Red Spring) (Hard Red Spring) (Hard White)

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24 Bran particles can provide for a negative appearance in finished product. Bran and whole grain flours absorb high amounts of water. Whole grains can hamper the baked goods rise. Shelf Life. Select grains that have a lighter color bran or finer milled bran. Increase the moisture content in the dough and plan for longer hydration and bake times. The knife action of the bran is weakens the gluten structure. Use gentler mix speeds with more time allowed for full water absorption. Addition of vital wheat gluten, dough conditioners and dough strengtheners. Beware of the possibility of free fatty acids forming or increasing which could provide for processing issues and offflavor development.

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26 High Quality Italian Style Pasta Couscous Durum Breads

27 Excellent Protein quantity and quality High Protein (14.0% to 16.6% dwb) Strong Gluten Limited Elasticity Ideally suited for Pasta Production Bright Yellow Color Al dente Texture

28 Semolina Farina Durum wheat Hard red spring wheat Green pea flour 20% w/w Yellow pea flour 20% w/w Flaxseed flour 20% w/w Buckwheat bran flour, 20% w/w

29 Excellent Source of Fiber 54% Whole Grain 30 grams whole grain Excellent Source of Fiber 51% Whole Wheat Ingredients: DURUM WHOLE WHEAT FLOUR & SEMOLINA BLEND, WHEAT FIBER, THIAMIN MONONITRATE, NIACIN, RIBOFLAVIN, IRON (FERROUS SULFATE), FOLIC ACID. Ingredients: WHOLE DURUM WHOLE WHEAT FLOUR, SEMOLINA, DURUM FLOUR, OAT FIBER.

30 Excellent Source of Fiber Excellent Source of Calcium Excellent Source of Vitamin D Excellent Source of Fiber 65% Lower Glycemic Index Ingredients: SEMOLINA, DURUM FLOUR, MODIFIED WHEAT STARCH, CALCIUM PHOSPHATE, NIACIN, IRON (FERROUS SULFATE), VITAMIN B1 (THIAMINE MONONITRATE), VITAMIN B2 (RIBOFLAIN), FOLIC ACID, VITAMIN D3. Ingredients: ENRICHED SEMOLINA (SEMOLINA, IRON (FERROUS SULFATE) AND B VITAMINS (NIACIN, THIAMINE MONONITRATE, RIBOFLAIN, FOLIC ACID), INULIN (VEGETABLE FIBER), WHEAT GLUTEN (PLANT PROTEIN), XANTHAN GUM (FOOD FIBER), POTASSIUM CHLORIDE

31 Good Source of Protein Good Source of Omega-3 Excellent Source of Omega-3 Ingredients: SEMOLINA, GRAIN AND FLOUR BLEND (GRAINS AND LEGUMES (LENTILS, CHICKPEAS, FLAXSEED, BARLEY, SPELT, OATS), EGG WHITES, OAT FIBER), DURUM FLOUR, NIACIN, IRON (FERROUS SULFATE), THIAMINE MONONITRATE, RIBOFLAIN, FOLIC ACID Ingredients: ORGANIC WHOLE WHEAT DURUM FLOUR, ORGANIC COLD-MILLED FLAX SEED, ORGANIC JERUSALEM ARTICHOKE FLOUR.

32 Content Claim No Cholesterol Low Fat Low Sodium Do not call product a noodle INGREDIENTS: ENRICHED EXTRA FANCY DURUM FLOUR (NIACIN, FERRIOUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVAN, FOLIC ACID), CORN FLOUR, EGG WHITE.

33 Ingredients: ORGANIC WHOLE WHEAT DURUM FLOUR, ORGANIC QUINOA FLOUR ORGANIC DURUM WHEAT SEMOLINA, ORGANIC JERUSALEM ARTICHOKE FLOUR ORGANIC DURUM WHOLE WHEAT FLOUR, ORGANIC JERUSALEM ARTICHOKE FLOUR

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35 High in beta-glucan soluble fiber Reducing Risk of coronary heard disease (CHD) Reducing blood cholesterol with barley. Increasing satiety with barley

36 The beta-glucan content of whole-grain barley is equivalent to or greater than that found in whole-grain oats Unlike oats the betaglucan content of barley is primarily in the endosperm

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44 Thank you for your attention. Any Questions? David H. Hahn, Ph.D. Director Technical Services and Business Development Northern Crops Institute