Breakfast Grains

Once upon a time, dark-colored whole grains indicated low social status. Today, growing demand for whole grains and the numerous health benefits they bring transcends social circles. A study published in the American Journal of Clinical Nutrition (2003; 77(3):594-599) concluded, “Both total mortality and CVD-specific mortality were inversely associated with whole-grain but not refined-grain breakfast cereal intake.” And, while not just for breakfast, whole grains are quickly becoming a common element in the healthiest of morning meal choices.

What’s in a grain

“Whole grain” refers to the entire seed, or kernel, of a plant. FDA considers whole grains to be, “cereal grains that consist of the intact, ground, cracked or flaked fruit of the grains whose principal components—the starchy endosperm, germ and bran—are present in the same relative proportions as they exist in the intact grain.” The Whole Grains Council, Boston, states that, “whole grains, or foods made from them, contain all the essential parts and naturally occurring nutrients of the entire grain seed.”

Refined grains deliver milder flavor and increased stability through removal of the bran, the multilayered outer skin, and the germ, the kernel’s embryo. Unfortunately, these components take with them roughly 25% of the grain’s protein and over a dozen important nutrients, including vitamins (B and E), minerals, essential fatty acids, resistant starch, oligosaccharides, lipids, antioxidants and phytochemicals. And, while enrichment programs replace some of the vitamins and minerals, epidemiological evidence suggests that whole grains’ nutritional “package” provides a wider range of health benefits than those obtained from the individual elements.

A meta analysis of 40 studies involving 20 different forms of cancer indicated that high whole-grain intake decreased the overall risk of cancer by over 30%, compared to low whole-grain intake (Nutrition and Cancer, 1998; 30(2):85-96). One study showed that people who consumed at least one serving of whole-grain cereal per day had a 20% lower risk of death from cardiovascular disease than people who never ate whole-grain cereal. Another study linked whole-grain consumption to reduced risk of ischemic stroke. Consumption of around three servings of whole grains per day has also been associated with reductions in the development of diabetes mellitus by 20% to 30%.

The 2005 Dietary Guidelines for Americans recommend consuming “three or more ounce-equivalents of whole-grain products per day, with the rest of the recommended grains coming from enriched or whole-grain products. In general, at least half the grains should come from whole grains.” Sadly, most Americans average one or less servings of any grains per day.

Workin’ on the grain gang

In 1999, FDA approved a whole-grains health claim that could be applied to products that contain all portions of the grain kernel, contain at least 51% whole grain by weight per reference amount customarily consumed, and meet specified levels for fat, cholesterol and sodium: “Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat and cholesterol may reduce the risk of heart disease and some cancers.”

Abundant availability and high levels of the stretchy protein, gluten, have made wheat the dominant grain in U.S. diets. And, while refined-wheat flours have been preferred for lighter taste and color, advances in growing and milling technologies have given rise to whole-white-wheat flours. White wheat delivers the nutrition of whole-grain flour with a mild sweet taste that will not adversely affect the often delicate taste of traditional breakfast items.

One application for these mild-tasting flours is pancakes and waffles. Dave Kovacic, director of research and development, Bay State Milling Co., Quincy, MA, offers a newly developed complete pancake mix using an extra-fine white-whole-wheat flour exclusively. “The product delivers 16 grams of whole grains per serving, yet looks, tastes and eats like traditional buttermilk pancakes.” He notes that, in addition to a whole-grain claim, a fiber claim can also be made.

Having been approved for health claims related to beta-glucan soluble fiber two years before the whole grains claims, oats have long ruled the breakfast cereal aisle. Oats are unique among grains in that the various processes they undergo—flattening, steaming or cutting—yield differing cooking times and textures without removing bran or germ. “Oats” or “oat flour” on a label virtually guarantees whole grain.

Dr. James Rippe, cardiologist and professor of biomedical science, University of Central Florida, Orlando, and founder/director of the Rippe Lifestyle Institute, Shrewsbury, MA, points out that the satiating effect of oats is especially beneficial at breakfast. “Of all the things we consume at breakfast, oatmeal is the most filling,” he says. “It’s likely that you won’t be looking for a snack in the middle of the morning if you eat oatmeal for breakfast.” He also notes that oats are the only grain containing avenanthramides, a polyphenol that may have potent anti-inflammatory effects.

Use of barley has, until recently, been focused on animal feed and fermented beverages such as beer. Cynthia Harriman, director of food and nutrition strategies, the Whole Grains Council, suggests that, in light of increased product development in the area of breakfast applications, “Barley is giving oats a run for its money.”

According to Chris Fastnaught, technical director, BG Life Barley, Fargo, ND, selection for higher levels of beta-glucan soluble fiber and most complete whole-grain nutrients has yielded new varieties of barley with improved functional and nutritional characteristics. These hulless barley types do not require typical processing needed to remove the kernel’s tough outer shell. “This product has 7% beta glucan, approximately 50% more than oats,” she says. Breakfast options abound: “Light color, mild flavor and pliable texture make steam-rolled flakes—either whole or cut—well suited for hot cereals, muesli, granola and bars,” he suggests. “Flour can be utilized in baked products like muffins.”

Anne Banville, vice president, domestic promotion, USA Rice Federation, Arlington, VA, says FDA’s approval to include brown rice in the whole-grain health claim, “officially places brown rice into a whole category of healthy foods, which has spurred new interest in developing products that use brown rice.”

Don McCaskill, vice president, research, Riceland Foods, Inc., Stuttgart, AR, says: “Whole-grain rice flavor is generally very mild and neutral, making it compatible with a wide range of flavor systems.” He notes that whole-grain rice texture will vary with processing parameters. Light cooking in water will yield a chewy texture, while pressure-puffed systems end up soft and spongy, and oven-puffed processes will provide more crispy/crunchy effects. Rice is generally hypoallergenic in the U.S. population, and naturally gluten-free, which, he says, makes rice a good candidate for gluten-free products where a mild neutral taste effect is desired. Figures from Nielsen Co., New York, indicate that the gluten-free sector grew from $1.46 billion to $1.75 billion from June 2007 to June 2008.

Soaring like a jet grain

A report on cereal bars from Mintel, Chicago, showed the market netted $1.6 billion in 2007. Bill Bonner, senior vice president of research and development and technical sales, 21st Century Grain Processing, Kansas City, MO, suggests coated grains as a means of streamlining production while creating a signature taste and texture. “We custom-design products for consumer products companies, so that each company has unique ingredients to use in their branded products,” he says. “Bar manufacturers will combine the prebaked, coated grains with binding syrup and characterizing flavors such as chocolate pieces, fruits, nuts or nutrition-specific components.” Custom-coating technology is being applied to many types of grains, singly or in combination, and in combination with other ingredients. “You can add crisp rice, soy or fiber-type pieces to build other nutritional attributes as well,” he says.

Extruded pellets provide developers another source for breakfast cereal customization, as well as consistency. Provided to manufacturers as an intermediate product, pellets must be expanded, or “popped,” by hot air, deep frying, pressure popping or the like. Terry Gieseke, director of sales and marketing, J.R. Short Milling, Kankakee, IL, suggests that having multiple whole grains in a single pellet simplifies the manufacturing process while improving the final product. “It tastes better, it’s much more consistent, especially in terms of delivering a consistent nutritional profile.” She notes that pellets also offer a unique opportunity for internal flavoring. “When the pellet is expanded, before any frosting or topical coating is applied, it will taste like marshmallow, or cinnamon, or even s’mores, without the sticky fingers.”

Grain-cient History?

In the midst of technology racing forward, there is growing interest in grains from the past. Amaranth, once fed to Aztec runners and warriors to boost strength and endurance, is, according to Diane Walters, vice president of marketing, NuWorld Amaranth Inc., Naperville, IL, finding growing application through nutritional and processing benefits. “Small amounts of amaranth provide a powerhouse of nutrition to start the day, including high fiber, iron, low sodium, high quality protein.” she says. “Because of the granular size and properties of amaranth, it absorbs water quickly, thus mixing out faster and reducing blend times. The shelf life of a finished product is also enhanced, because amaranth holds moisture-reducing staling and drying out of a product.”

Whether whole grains come from the pages of history or newer high-tech solutions, there’s always room for them at the breakfast table.

R. J. Foster is a wordsmith with a B.S. in food science from the University of Wisconsin-Madison and over 15 years of experience in the food industry. He can be reached through his website, wordsmithingbyfoster.com.