Harvesting innovation

New cereal ingredients from Waxy wheat

Amylose (a linear polymer of D-glucose units) and amylopectine (a highly branched polymer of glucose) are the two components of starch found in cereals at a ratio of 1/4 and 3/4 respectively. Modifying this ratio means modifying the properties of the starch. If amylopectine is the only component, the varieties are said to be waxy. The technological qualities of flour from waxy wheat can be used to obtain product textures that are highly sought after for industrial applications.
With Alice, and more recently Supralice, Limagrain now has waxy wheat varieties. Limagrain Céréales Ingrédients and Ulice have used these varieties to develop new cereal ingredients. They consist in texturing and thickening agents that can withstand freezing without the addition of a chemical agent during manufacturing. These functional flours represent a real nutritional interest. Small percentages incorporated during the manufacture of sandwich bread, for example, can reduce the fat required for the recipe by 50% to 70%. Without changing the taste and appearance of the original product, these new ingredients offer a healthful and natural alternative for manufacturers of baked goods, pastries, cured meats and prepared meals.

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