BREAD FROM SPROUTED WHEAT GRAINS. WHY?

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Lately, there’s been a lot of buzz about sprouted grain bread and its amazing nutritional benefits. If you’ve never heard of sprouted bread, or you have heard of it, but aren’t sure what all the hype is about, you’re going to be in for a treat. Sprouted grain bread is bread made of sprouts that hasn’t been ground into flour yet. It is great for people who want to add nutritional value to their diet as it increases key nutrients like B vitamins, vitamin C, folate, fiber, and certain amino acids. When people were asked how they felt after consuming it, many admitted to feeling more energized and they also reported increased regularity.
The next time you head to the store be on the look out for sprouted grain bread, but be sure not to fall for the marketing hype. Many companies use this term just to bait people in without it actually being what they think they are paying for. The best way to know for sure is to check the ingredients. Another giveaway — sprouted grain bread will be found in the refrigerated section. Other shelf varieties will contain preservatives so they can last longer at room temperature.

Consumers trust ancient alternatives to refined wheat flour in bread.

Sprouted wheat grains are enjoying a revival as a trendy and nutritious alternative to refined wheat flour.

Sprouted grains are even healthier than whole grains, which for years have been promoted as a prime source of fibre and other nutrients.

In the bakery, they offer an opportunity to introduce more good carbs to bread recipes. Essentially, that means a higher content of fiber, essential amino acids, phenolic compounds and antioxidants, such as vitamin C and tocopherols, than standard whole grains.

Nutrients in reach
The sprouting process also improves the bioavailability of vitamins, minerals and antioxidants and neutralizes phytic acid, a substance present in grains which inhibits nutrient absorption.

So, all in all, sprouted grains make good sense when bakery products for a health-conscious public.

Sweeter with no added sugar
But there’s more to them than good nutrition. Another benefit we have noted at DuPont is that sprouted whole grain flour has a sweeter taste. This is due to the breakdown of starch into simple sugars during sprouting process.

Sprouted whole grain breads natural sweetness cancels out the slight bitterness typical of standard whole grain breads – improving their appeal with no sugar added.

The addition of our ingredient system ensures the final bread has the long-lasting softness, volume and shelf life of white wheat bread. On many markets, these are still the main attributes that consumers look for.

Trusted by consumers
Like quinoa, sorghum, amaranth and other ancient grains that are currently growing in popularity, sprouted grains are as old as the hills. This is a major reason why consumers trust them as a source of natural nutrition.

Consumers would be likely to buy bread and other bakery goods with sprouted grains.

Could sprouted grains be the next opportunity to make your product range stand out?

Baking trials found that bread made with sprouted whole grain flour has a sweeter taste profile than bread with non-sprouted whole grain flour. Crumb properties, on the other hand, are more similar.

Baking trials found that bread made with sprouted whole grain flour has a sweeter taste profile than bread with non-sprouted whole grain flour. Crumb properties, on the other hand, are more similar.

Baking trials found that bread made with sprouted whole grain flour has a sweeter taste profile than bread with non-sprouted whole grain flour. Crumb properties, on the other hand, are more similar.

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