Flour for Home Baking: A Cross-Sectional Analysis of Supermarket Products Emphasising the Whole Grain Opportunity

Abstract

Flour, typically derived from wheat, rye, corn and rice is a pantry staple, providing structure to bread and baked goods. This study aimed to provide a cross-sectional analysis of flour for home baking, highlighting the nutrition composition of whole grain flour and identifying novel categories. An audit was undertaken in February 2020, in four major supermarkets in metropolitan Sydney (Aldi, Coles, IGA and Woolworths). Ingredient lists, Nutrition Information Panel, claims, and country of origin were collected. The median and range were calculated for energy, protein, fat, saturated fat, carbohydrate, sugars, dietary fibre and sodium. Overall, 130 products were collected, including 26 plain flour, 12 self-raising, 17 plain wholemeal, 4 wholemeal self-raising, 20 bread-making mixes (4 were whole grain), 20 other refined grain (including corn and rice flour), 17 gluten-free, 3 legume, 4 fruit/vegetable, 4 coconut and 3 other non-grain (e.g., hemp seed, cricket flour) products. Plain wheat flour dominated the category, while whole grain (wholemeal) made up 19% of products, yet they contained significantly more dietary fibre (p < 0.001) and protein (p < 0.001). Self-raising flours were significantly higher in sodium (p < 0.001) and gluten-free products were lower in protein and dietary fibre, making legume, buckwheat and quinoa flour a better choice. Sustainability principles in fruit and vegetable production and novel insect products have driven new product development. There is a clear opportunity for further on-pack promotion of whole grain and dietary fibre within the category via food product labelling.

Replacement of fishmeal by common cricket (Acheta domesticus) meal in diets for juvenile tilapia (Oreochromis niloticus)

“…25 In recent studies, Orthoptera was reported to be 65% protein. 26,27 Feed conversions in tilapia farms range from 1.5 to 2.5, 28,29 and for European sea bass conversions of 0.99 to 1.03 6,30 were reported. The feed conversion factor can be affected by the stocking density, feed quality, and size of the specimen, also by the sudden mortality of the specimen in the cultivation phase, making it impossible to recover the biomass; this directly affects the FCA due to the variation in the density of organisms.…”

Oat and Barley in the Food Supply and Use of Beta Glucan Health Claims

“…Approximately 79% of the Australian market share is represented by these supermarkets [ 18 ] and were therefore chosen to reflect food choices that the majority of Australians are faced with during food shopping. This recognised process [ 19 ] was replicated for each audit category. The food categories included were breakfast cereals (including ready-to-eat cereals, hot cereals, breakfast biscuits, muesli, granola, clusters), bread, savoury biscuits (crackers, crispbread, rice crackers, rice/other grain cakes), grain-based muesli bars, flour, noodles/pasta and plant-based milk alternatives.…”

Penentuan Kadar Lemak Pada Tepung Terigu Dan Tepung Maizena Menggunakan Metode Soxhlet

“…18, No.1, Maret 2024ISSN 1978; ISSN 2615-8116 (Online) gluten yang lebih besar. Selain mengandung protein, tepung juga mengandung karbohidrat, lemak dan beberapa zat gizi lainnya (Hughes et al, 2020).…”