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Whole Grain Benefits

Value-added opportunities in milling | World Grain

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In his article in the November issue of World Grain, “Wheat Flour Sells for Value Added Category,” Jeff Gelski describes approaches to added value wheat flour in the US, including higher fiber flour, and identifies domestic sources for Neapolitan style pizza crust flour and improved food safety technology Minimizing the risk of microbial contamination of the flour. The purpose of this article is to review basic milling technologies and to initiate reflections on approaches to developing value-added products made from grains, pseudo-grains, legumes, and seeds.

Cereal grains, pseudo-grains (non-grasses used similarly to cereals), legumes, and seeds are generally prepared for commercial or wholesale marketing after minimal processing, including cleaning to remove non-food material and food-grade foods Consumption, separation of anatomical components, shaping or size reduction. Some steps like drying, steaming and / or heat treatment are required to provide a stable end product.

Food manufacturers can use these ground products to manufacture wholesale products for purchase, preparation and consumption by the consumer, or the ground product can be sold directly to the consumer for preparation and consumption. Each of the steps between the production fields increases the value of the harvested crop.

Functional foods

In the 1980s, the Japanese government created a class of “functional foods” that included additional health benefits beyond the staple foods. Functional foods include minimally processed whole foods and fortified or enhanced foods that, when consumed appropriately and frequently, are beneficial for health by reducing the risk of chronic disease. Cereal grains, pseudo-grains, legumes and seeds fit the basic definition of functional foods.

Functional foods include a variety of foods other than those mentioned above. Functional foods can be divided into two broad classifications. The first classification – conventional or minimally processed whole foods – is rich in important nutrients like vitamins, minerals, antioxidants, and heart-healthy fats. The second classification includes fortified, fortified or improved foods, functional foods that are fortified with additional ingredients such as vitamins, minerals, probiotics or fiber to increase the health benefits of a food.

Grains, pseudo-grains, legumes, seeds and their by-products have potential health benefits if consumed regularly and in certain quantities.

The role of milling technology

The milling technology used in our area is used in many food processes and, in combination with other processing methods, offers the possibility of producing value-added products from a variety of traditional and non-traditional organic materials. The cleaning step used in most of our processes takes advantage of a variety of properties including particle size, shape, specific gravity, color, flow properties in air, magnetic properties, friability, and solubility. The cleaning step generally removes unintended contaminants and targets material that is unsuitable for processing due to a variety of quality factors. In some cases the introduction of moisture is essential to make separations in the primary area, while in other cases drying can be used to facilitate additional processing.

The processing steps used may include the application of force such as impact, compression, shear and, when combined, abrasion and abrasion to help separate anatomical parts and / or reduce size. Sieving, cleaning, and air classifying can also be used to facilitate separation and particle size control. Additional processing steps may be required to improve stability and provide the final shape. Figure 1 gives an overview of the dry milling process.

Figure 2 shows some products from the dry milling processes for different cereal grains. The chaff associated with the growth and production of wheat remains largely in the field, while with rice, oats and barley the chaff or hull remains attached and is therefore removed by impact such as when grinding oats or more aggressive abrasion such as grinding barley . The wheat bran loosens in larger chunks as it moves through the curd system, while the rice bran needs to be rubbed off the brown rice to remove the bran. When milling corn and sorghum, the hull of the refined product must be removed and the germ separated to avoid becoming rancid. Oats must be peeled and the groats steam treated to stabilize the oat product before it can be cut, steamed and flaked to form an oatmeal. All of these milling systems take into account the properties of the material to be processed and the specifications of the end product to determine the selection and setting of the equipment.

These grinding technology processes can be used not only for cereal grains, pseudocereals, legumes and seeds, but also for other organic products. In addition, such processes can be positioned before chemical and physical separation technologies such as solvent extraction, expellers, and other types of fluid extraction techniques.

Upon reviewing a YouTube video showing the production of cannabidiol (CBD) oil, which is an extract of the cannabis plant and which hemp flowers and leaves are used to make. The video showed a variety of particle sizes, and particularly buds or flowers, after a brief grind in a large food processor, which can be higher in oil than leaves or stems. To gain access to raw material, dried product could be separated into stems, leaves and buds to see if the anatomical parts had different oil contents. While the ground hemp is subjected to solvent extraction, the coarse product can retain residual oil depending on its thickness and residence time in the extraction chamber. The production rate (time in the extractor) can be reduced as smaller, more uniform products increase batches per day, reducing both fixed and variable costs.

It appears that the recovery could be improved by separating and regrinding coarse raw material to make the product more uniform and permeable to ethanol. To warrant further investigation, the extracted cake should be separated and the anatomy (stem, leaf, bud) examined for residual oil in the ground fractions. Anticipating some of the larger fractions in one of the anatomical parts has a significantly higher oil content. This refers to lower recovery efficiency which increases both fixed and variable costs, raw material costs and lost profit. The system looks like it could use a miller’s perspective.

A challenge for Müller

Here’s the challenge: what can you do with your existing product or line of products to improve properties and add value? Is there a favorite food item in your country that some processing in your facility could make more accessible to consumers? Is there a product from another part of the world that you can manufacture and supply domestically to add value? Are their compound flours that you could produce that would be of interest in your market? Are there ancient crops grown in your area that could be reborn as part of cultural heritage, like breadfruits do in the South Pacific? Perhaps by investing in a local home industry, you can test a development to add value to your line of products.

After all, what can happen when by-products are examined and shifted from the cattle feed area to a value-adding food source for humans or animals? Plant protein sources are becoming increasingly important as the primary source of protein and nutrients. Wheat aleuron was commercially available as Leuron (Healthbalance, Uzwil, Switzerland) and has excellent natural nutritional properties. In the future, such products and processes will be needed to feed our world.

The extraction of natural bioactive compounds from biological materials and their by-products will become increasingly important in food production due to medicinal properties and commercial interests. Millers can be the practical specialists who can consider the nature of the plant matrix to support efficient conventional and unconventional selective extraction.

How do you want to develop a value added strategy in your region?

To view Figures 1 and 2, visit the February digital edition of World Grain.

Jeff Gwirtz, a milling industry consultant, is President of JAG Services Inc. He can be reached at jgwirtz@att.net.

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Whole Grain Benefits

10 Easy Tips for Lowering Your Processed Food Intake

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Processed foods are any foods that have been canned, cooked, frozen, pasteurized, or packaged.

As part of a healthy diet, you can enjoy many processed foods, including canned vegetables, frozen fruits, and pasteurized dairy products. However, some highly processed products are loaded with salt, sugar, additives, and preservatives that can be harmful to your health.

Reducing your intake of these highly processed foods is one of the most effective ways to improve your health and improve the quality of your diet.

When people ask me for nutritional advice, one of the first things I recommend is avoiding processed foods.

Here are 10 simple, sustainable, and realistic strategies to help you eat less processed foods.

If you’re running out of time, grabbing a pre-packaged snack on the way out can be tempting.

However, if you stock your kitchen with plenty of portable, nutritious snacks, you can make healthy choices much easier on the go.

Some of my favorite healthy snacks are fresh fruit, mixed nuts, edamame, and vegetables with hummus.

If you have more time, you can also prepare some simple snacks in advance. Hard-boiled eggs, turkey roll-ups, homemade kale chips, and overnight oats are some great goodies that you can make quick and have on hand for later.

One of the easiest ways to cut down on your processed foods is to trade them in for healthier whole foods.

Specifically, you can swap refined grains like white pasta, rice, bread, and tortillas for whole grain alternatives like brown rice and whole wheat pasta, bread, and tortillas.

Whole grains not only contain higher levels of important nutrients such as fiber, but have also been shown to protect against diseases such as heart disease, diabetes and certain types of cancer (1).

If you’re feeling adventurous, give your favorite processed foods a healthy touch by recreating them in your kitchen. This gives you complete control over what to put on your plate while experimenting with interesting new ingredients.

For example, you can make vegetable chips by mixing potato, zucchini, beet, or carrot slices with a little olive oil and salt and then baking them until crispy.

Other healthy processed food alternatives that you can make at home include chia pudding, air-popped popcorn, granola bars, and fruit leather.

Personally, I love to cook meals from my favorite restaurants at home instead of ordering take-away. Not only does this save money, but it also makes it easier to eat more whole foods by topping up ingredients like fruits, vegetables, nuts, seeds, and legumes.

Sugary drinks like lemonade, sweet tea, fruit juice, and sports drinks are high in sugar and calories but low in essential nutrients.

Gradually swapping these drinks for water throughout the day is a great way to reduce your processed food intake and improve your overall nutritional quality.

Sparkling or flavored water are two great options if plain water isn’t your favorite beverage. Alternatively, you can infuse water with fresh fruits or herbs for an extra taste explosion.

Preparing meals in bulk once or twice a week will ensure that you have plenty of nutritious meals ready in your refrigerator, even if you are too busy to cook.

It can also be less tempting to drive through the driveway on the way home or to pounce on frozen ready meals when you are short of time.

To start off, choose a few recipes to prepare each week and set a specific time to prepare your meals.

I also prefer to find a few recipes with similar ingredients so I can go through multiple meals during the week to avoid repetition.

When preparing meals at home, add at least one serving of vegetables to increase your intake of healthy, unprocessed foods.

This can be as simple as adding spinach to your scrambled eggs, frying broccoli for an easy side dish, or tossing carrots or cauliflower into soups or casseroles.

Vegetables are very nutritious and good sources of fiber that will keep you feeling full between meals to help reduce your appetite and curb food cravings (2, 3).

It’s much easier to limit your processed food intake when you don’t have one on hand.

The next time you hit the grocery store, fill your shopping cart with healthy, minimally processed ingredients like fruits, vegetables, whole grains, and legumes.

You can also try to stick to the perimeter of the store and avoid the middle aisles where processed snacks and junk food are usually found.

When shopping, be sure to read the labels on your favorite products. If possible, avoid foods high in sodium, trans fats, or added sugars.

There are tons of healthy swaps out there for many processed products. Here are some of my favorites:

  • Swap your sugary breakfast cereal for a bowl of oatmeal with fresh fruit.
  • Place popcorn on the stove instead of microwave popcorn.
  • Whip a homemade vinaigrette with olive oil and vinegar to drizzle over salads in place of processed dressings.
  • Make trail mix from nuts, seeds, and dried fruits as a healthy alternative to store-bought varieties.
  • Top your salads with nuts or seeds instead of croutons.

Processed meats like bacon, sausage, lunchtime meat, and hot dogs have several disadvantages and are even classified as carcinogenic by the International Agency for Research on Cancer (4).

You’ll be happy to hear that there are plenty of easy ways to cut down on processed meats.

For starters, you can simply swap these foods out for less processed meats like fresh chicken, salmon, or turkey. You can also replace prepackaged lunch meats with other sandwich fillings, including tuna salad, chicken breast, or hard-boiled eggs.

Alternatively, you can eat more plant-based proteins like beans, lentils, tofu, or tempeh.

There is no need to completely cut processed foods from your diet at once.

In fact, making changes slowly is often more effective and sustainable in the long run. Some research suggests that minor lifestyle changes help develop lasting habits and make actions that are difficult at first much easier over time (5).

Every week, try experimenting with one or two of the strategies listed above, then gradually implement more.

Remember, as part of a healthy, balanced diet, you may still be happy to eat out or eat processed foods in moderation.

Processed foods are any foods that have been cooked, canned, frozen, or packaged.

While you can eat numerous processed foods as part of a healthy diet, you should limit those high in sodium, sugar, additives, and preservatives.

Try some of the tips outlined in this article to find out what works for you, and remember to make changes slowly for the best results.

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Whole Grain Benefits

Amazing Health Benefits Of Whole Grain Foods

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Whole grains have long been part of the human diet. But proponents of many modern diets like the Paleo diet claim that grain intake is bad for your health. While high consumption of refined grains leads to obesity, inflammation and various metabolic activities.

Nutrient-rich grains

Whole grain products with nutrients include proteins, fiber, B vitamins, antioxidants and trace elements (iron, zinc, copper and magnesium). Ingesting whole grains is valuable for various health purposes as it reduces the risk of diabetes and is a supplement to the treatment of heart disease, high blood pressure, and weight loss.

The whole grain consists of three parts: bran, germ and endosperm. Every part of the grain provides health-promoting nutrients. The endosperm is the inner layer of grain that contains carbohydrates, protein, and small amounts of some B vitamins and minerals. The germ is the center of the seed in which growth takes place; This part is filled with vitamin E, healthy fats, vitamin B, phytochemicals, and antioxidants. The bran is the outer layer that is rich in fiber, which provides B vitamins, iron, magnesium, copper, zinc, antioxidants and phytochemicals. Phytochemicals play a prominent role in disease prevention and are natural chemical compounds found in plants that were found in the past.

Nutrients in 100 grams of wheat grains

The nutrients in 100 grams of whole wheat flour contain about 340 calories, 11% water, 13.2 grams of protein, 2.5 grams of fats, 10.7 grams of fiber, and 0.4 grams of sugar. In addition to this, whole grain wheat is also a source of several other vitamins and minerals, including selenium, manganese, phosphorus, copper and folate, etc.

Here are the few amazing health benefits of whole grains for those as follows:

Saves against cardiovascular diseases

Consuming whole grains instead of refined grains helps lower cholesterol, lipoprotein cholesterol, insulin rates, and triglycerides, all of which can reduce the risk of fatal heart disease. Whilst whole wheat and the other whole grains even promote intestinal health. In addition, they reduce the risk of colon cancer along with heart disease.

Decrease Your Risk of Obesity

Consuming whole grain foods will help keep you full and prevent new food intake. For this reason, the consumption of high fiber diets is preferred for weight loss. The whole grains are more filled than refined grains and cause a lower risk of obesity. On the other hand, taking three servings of whole grains regularly helps to lower the BMI and to have less belly fat. The whole grain cereal with the addition of bran is associated to cautiously reduce the risk of obesity.

Few grains control diabetes

Few grains control diabetes

Like all whole grains, wheat is mostly made up of carbohydrates and a certain amount of protein. Starch is predominant in carbohydrates, so it affects digestibility, which determines its effect on blood sugar levels. Due to its high digestibility, it leaves behind unhealthy blood sugar peaks, which are particularly harmful to health in diabetics. Likewise, few of the processed wheat products like pasta are digested less well. Therefore, they do not make blood sugar rise to the same extent.

Best for digestive health

The fiber in whole grains helps prevent constipation, a common problem. A high fiber intake is beneficial to avoid diverticulosis (diverticulosis), which reduces the severity of the intestines. Some grains have the naturally occurring protein gluten, while gluten can cause side effects in some people, especially those with celiac disease. Such a disease can damage the small intestine and reduce the absorption of nutrients. Many of the others have eaten gluten all their lives but never caused any side effects to them. So eating whole grains contributes to a healthy diet without causing side effects.

Best used for cat litter purposes

It is always tempting for cat owners to put together the litter box for a cheap price. The natural litter boxes, which are specially made from plant-based materials such as corn and wheat, offer more options for disposal and, above all, they are always the safest and healthiest for the kittens. Best for everyone, the naturally made litter box is beneficial and can be used at a low cost in the long run. They are best for controlling odor and clumsiness, as well as flushability.

Conclusion

Consuming whole grains instead of refined grains is very beneficial for your health. It lowers the risk of heart disease, type 2 diabetes, obesity, constipation, cancer, and many more diseases. Fortunately, in this well-stocked world, we have several options to choose from among many healthy whole grains. If you enjoy eating refined grains, switching to whole grains is good for the health benefits.

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Whole Grain Benefits

Whole Grain Labels Confuse People Trying to Pick Healthy Options

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  • A new study found that “whole grain” labels on cereal, bread and crackers can be confusing for people trying to make smarter food choices.
  • To get a “whole grain” label, only 51 percent of a product needs to contain whole grains.
  • Experts found that people often made the wrong decision about which product is healthier when looking at whole grain labeling.

Whole grains may be better for your health, but figuring out which products are healthier by relying on “whole grain” labels can actually make it difficult to make healthy choices.

A new study found that these labels on cereal, bread, and crackers can be confusing for people trying to make smarter food choices.

The report, published in Public Health Nutrition magazine, detailed a survey of 1,030 US adults. Participants were shown photos of real and hypothetical products with food labels. They were asked to identify healthier options for the hypothetical products or to rate the whole grains of the real products.

A significant number of respondents gave the wrong answer as to which product was healthier.

“Our study results show that many consumers cannot properly identify the amount of whole grains they consume or choose a healthier whole grain product,” said Parke Wilde, PhD, study author and professor at Tufts University, in a statement.

The authors wanted to find out if there was a strong legal argument that whole grain labels were misleading. Evidence could support a move for increased labeling requirements.

“I’d say wholegrain claims are among the worst when it comes to fraudulent labels,” added co-author Jennifer L. Pomeranz, assistant professor of public health policy and management at New York University in New York City.

Whole grain labeling has “been a source of confusion and deception for a long time,” said Dr. Amy Burkhart, an integrative medicine doctor and registered nutritionist based in Napa, California. “Many brands use the term whole grain and others to influence customers’ purchasing decisions by creating a facade for a ‘healthy product’.”

The term “whole grain” means that all parts of the kernel are contained in the product, explained Burkhart.

“This is where the blurring of the lines begins,” she said. “The product only has to contain 51 percent whole grain ingredients to use the term ‘whole grain’.”

For example, a label might say “whole grains,” but up to 49 percent of the product can contain processed grains.

There are whole grains and refined grains, said Vicki Shanta Retelny, RDN, a consultant with Northwestern Memorial Hospital in Chicago. Whole grain products contain three parts: the bran, germ and endosperm layer. Refined grains have been stripped of the bran and cotyledons and, in turn, are free of the fiber, iron, B vitamins, fatty acids, and antioxidants that are inherent in whole intact grain.

Refined grains are white flour products that can be fortified or fortified with vitamins and minerals to provide nutritional value.

Wheat-based whole grain products contain gluten. Wheat-free grains are usually gluten-free unless there is cross-contamination during processing of the grain, Retelny said.

According to the U.S. Department of Health and Agriculture Department’s 2015-2020 Nutritional Guidelines for Americans, half of all grains consumed should be whole grains. Getting enough whole grains has been linked to a lower risk of heart disease, type 2 diabetes, and cancer.

The most common types of whole grains containing gluten include wheat, barley, rye and spelled. Whole grain gluten-free products include corn, oats, brown rice, quinoa, buckwheat, brown rice, sorghum, teff, millet, and amaranth, Burkhart said.

Ancient grains such as farro and spelled are those that have not been changed by modern breeding methods in the last hundred years. Ancient whole grains that are not made from wheat include sorghum, quinoa, and millet, she noted.

“This doesn’t necessarily mean they’re more nutritious, but they require fewer pesticides and water to grow, which is good for the planet,” said Burkhart.

As part of the survey, the packaging of the hypothetical products either did not have a wholemeal front label or was marked with “Mehrkorn”, “Made with wholegrain” or a wholegrain stamp. The packaging of the real products showed the actual product labels, including “multigrain”, “honey wheat” and “12 grains”.

When looking at the hypothetical products, people had to answer whether they thought the product was healthier. For the real products, they were asked to rate the whole grain content.

Of the hypothetical products, 29 to 47 percent mistakenly identified the healthier product. Specifically, they got the wrong answer 31 percent of the time for cereals, up to 37 percent for crackers and 47 percent for bread items.

Of the real products that were not predominantly wholegrain, 43 to 51 percent of those surveyed overestimated the wholegrain content, depending on the product.

Researchers found that 41 percent overestimated the grain content for multigrain crackers, 43 percent for honey wheat bread, and 51 percent for 12-grain bread.

However, the respondents identified the whole grain content of an oat grain, which mainly contained whole grain, more precisely.

While experts find the Food and Drug Administration’s labeling standards confusing, other groups have pushed for more transparency.

The Whole Grains Council, a not-for-profit consumer protection group, has developed three postage stamps as a guide for consumers, but they are not found on all products.

Companies must apply to use the stamp. The 100 percent stamp includes products where all grains are whole grains and the product contains at least 16 grams of whole grains per serving. The 50 percent stamp means that at least 50 percent of the grains in the product are whole and the product contains at least 8 g of whole grains per serving. The basic stamp means the item contains at least 8 grams of whole grain per serving, Burkhart explained.

Terms like wheat, semolina, durum wheat, organic flour, stone flour, multigrain, fiber and cracked wheat may or may not be whole grains.

“When buying a whole grain product like bread or crackers, make sure the first ingredient is a whole grain ingredient like whole wheat flour or whole wheat flour,” said Amy Gorin, MS, a registered nutritionist in New Jersey. “Many whole grain products are made from whole grain, but do not contain them as a main ingredient.”

For example, on bread labels, the first ingredient should be whole wheat flour, whole wheat flour or another whole grain ingredient. For example, it shouldn’t be fortified wheat flour.

“The fiber content on the nutrition label is another giveaway – whole grains are likely good or excellent sources of fiber,” Gorin said.

Retelny advises her customers to focus on a product’s ingredient list for the word “whole” before the grain. For example, look for “whole grains” or “whole grain oats” instead of “fortified” wheat or oats, as these are refined versions of the grain, she said.

“Just because it’s black bread doesn’t mean it’s whole-grain bread,” said Gorin.

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