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New Brochure Published on Hi-maize® Whole Grain Corn Flour from National Starch Food Innovation


A new brochure has been published on Hi-maize® Whole Grain corn flour, a new natural, functional whole grain flour that delivers the highest dietary fiber content of any whole grain flour on the market while providing high antioxidant, vitamin A and folic acid levels.

According to the brochure, Hi-maize Whole Grain corn flour, produced by National Starch Food Innovation, is made from a specialty hybrid high-amylose corn and provides nearly triple the dietary fiber content delivered by whole grain wheat flour and whole grain oats. It also contains antioxidants comparable to levels provided in blueberries, nearly three times the Vitamin A and one-and-a-half times the folic acid available in traditional whole grain sources, while delivering fewer calories.

Included in the brochure is a sample packet of Hi-maize Whole Grain corn flour, as well as charts comparing the nutrient content of the flour to popular grain, vegetable and fruit sources. Details about the product’s functional benefits for food manufacturers and consumers are also included. According to the publication, Hi-maize Whole Grain corn flour adds crunch and long bowl life to cereals, enhances the crust texture of hard rolls and artisan breads, adds high fiber and great eating qualities to whole grain cookies, imparts a surprisingly light-texture to whole-grain cakes, and is easy to formulate into most low-moisture foods without adversely affecting mixing and cooking.

The publication explains that whole grains play a vital dietary role, not only because of their fiber content, but because they are an excellent source of disease-fighting phytochemicals and antioxidants. Whole grains also contain some valuable antioxidants not found in fruits and vegetables, as well as B vitamins, vitamin E, magnesium, iron, and fiber. An important source of antioxidants is phenolic compounds, and corn has the highest phenolic acid content of the common whole grains.

According to recommendations from the 2005 Dietary Guidelines for Americans, whole grains should constitute half of the grains consumed by adults each day, which equals three to five servings of whole grains. However, the average American eats less than one daily serving of whole grains, and over 30 percent of Americans never eat whole grains at all. Comprehensive documentation has shown that whole grains in the diet can decrease the risk of coronary artery disease and coronary heart disease by 25-36 percent, which led to FDA approval of a “heart-healthy” claim for foods containing at least 51 percent whole-grain ingredients.


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