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Kennedy's Bakery Production Magazine | February 22, 2019

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Goodmills Innovation offers well tolerated ancient grains with metabolic power

Goodmills Innovation offers well tolerated ancient grains with metabolic power

GoodMills Innovation offers ingredients for 100% ancient grain products to provide for consumer demand

Nowadays, ancient grains are a hot topic; consumers associate old grain varieties with authenticity, nativeness and health benefits. Demand is rising and many industrial and artisan bakeries now offer products with ancient grains. However, in order to achieve the required volume, taste and mouthfeel, these baked goods are often a mixture of modern grains with a small amount of emmer or einkorn.

Market researchers predict that the global market for ancient grains will increase by 20% by 2020. But even health-conscious consumers do not want to miss out on the appearance, taste and loose crumb from the usual wheat bread. So far bakery products made from 100% ancient grains have not been able to meet these requirements.

For more than 20 years, GoodMills Innovation has been exploring ancient grains. With 2ab Wheat, the Hamburg-based company has rediscovered an ancient grain whose genome consists only of the protochromosomes AABB. Although 2ab baked goods are not completely gluten-free, they contain no D-gluten and have lower FODMAP levels than baked goods made from common wheat. FODMAP are short-chain carbohydrates and sugar alcohols, substances that are naturally present in many foods and also in breads made from modern wheat, spelt and rye. In irritable bowel patients or wheat-sensitive consumers – 6% to 13% of the population – FODMAP can cause abdominal cramps, diarrhoea or flatulence.

Moreover, 2ab Wheat also delivers technological benefits: the baked goods can be processed without conventional bread wheat, gluten or other ingredients usually added to improve baking properties and taste. GoodMills Innovation is currently taking the 2ab concept to the next step with a well-tolerated bread supporting the metabolism with 2ab Wheat and Tartary Buckwheat.

In contrast to its name, buckwheat is not a cereal, but a knotweed plant. Historically, this pseudo-grain was a widespread staple food until the 19th century before it was replaced by potatoes. Its low demands on the soil and its high yield made buckwheat, and especially its seeds are attractive for being used for porridge and pancakes.

Buckwheat has been on the rise again since the 1980's. The seeds contain essential amino acids, B vitamins and vitamin E, the minerals zinc, potassium, calcium, phosphorus, magnesium as well as rutin. The phytochemical rutin is a flavonoid, which is formed by many plants as protection against UV radiation, and is also considered to have antioxidant and anti-inflammatory properties in humans.

The prehistoric Tartary Buckwheat, is more productive and cold-resistant in cultivation than common buckwheat, and contains a hundredfold amount of rutin. In Asia, this variety is particularly appreciated for its metabolic properties. Studies show that this form of buckwheat can positively influence lipid levels, blood pressure and blood sugar.

Tartary Buckwheat has not yet established itself as a functional ingredient, as it tastes very bitter due to its rutin content. At GoodMills Innovation, the raw material undergoes a special patented fermentation process to achieve a pleasant taste without bitter components and an improved bioavailability of the valuable rutin. Under the name RutinX, the company offers Tartary Buckwheat in the form of flour and crisps.

Michael Gusko, Managing Director said, "I am convinced that the potential of Tartary Buckwheat is far from exhausted. Bread that consists of 100 per cent ancient grain, supports metabolism, is tolerable and tasty, certainly meets the high expectations of health-oriented consumers."