New bran and germ flour provides fiber, protein
Oct. 9, 2013
by Jeff Gelski
LAS VEGAS — ConAgra Mills launched NuFiber, a nutrient-dense, stabilized bran and germ flour milled from white wheat, during the International Baking Industry Exposition Oct. 6-9 in Las Vegas. NuFiber offers such health traits as 17.8 grams of protein and 39.7 grams of fiber per 100 grams. Potential applications include refrigerated and frozen dough, fresh and refrigerated noodles and pastas, cakes, dry mixes, and extruded snacks.
NuFiber also has B vitamins, phosphorus, magnesium, manganese and phytonutrients from the wheat kernel. It may be used at higher levels compared to coarse wheat bran and germ or un-stabilized bran and germ flour, according to ConAgra Mills, a business of ConAgra Foods, Inc. and based in Omaha.
The white wheat in NuFiber is selected to yield bran and germ that are lighter in color and milder in flavor than traditional whole wheat bran and germ. ConAgra Mills grinds the bran and germ to a fine particle size through the use of proprietary milling technology. The fine particle size and light color eliminate visible bran specks in products, which makes it possible to boost nutrition with less impact on taste, texture or appearance, according to ConAgra Mills. NuFiber is stabilized, reduce enzyme activity and yielding longer shelf life.