Baking & Snack - December 2020 - 48

HEIRLOOM GRAINS

Top: Formulators can choose from a wide variety of heirloom grains to give their
finished baked goods character and added nutrition.
Ardent Mills

Bottom: Teff, the world's smallest grain, is high in protein and fiber as well as
other nutrients.
Teffola

MANY HEIRLOOM GRAINS ARE
BOTH DESIRED AND AVOIDED
BECAUSE OF THEIR RICH FLAVORS
AND UNIQUE TEXTURES.

Ms. Huffman said. " It's almost like tasting wine when you
try breads or crackers made with heirloom grains; they
have more complex flavor notes that are derived from
the higher level of tannins in the whole grain flours. "
Sorghum is similar to corn. This gluten-free grain
cooks up like rice and is light in color with a slightly
sweet mild flavor.
ADM offers a sustainable and drought-resistant sorghum flour that is domestically sourced in Kansas and
milled in a certified gluten-free facility. It contains resistant starch and other phytonutrients and has a neutral flavor that works well in a variety of applications.
" Among the largest of common cereal grains with
a golden-brown color, triticale is a hybrid of wheat
and rye that is a little more than a century old, " said
Vikram Ghosh, technical lead, The Annex by Ardent
Mills. " With a subtle rye flavor and balanced sweetness,
triticale is well suited for use in a variety of baked items
and ideal for sweet and savory pastry applications.
" White sonora is an heirloom wheat with a buttery yellow color and a sweet flavor making it ideal
for many recipes, " Mr. Ghosh continued. " The flour
makes a stretchy dough and is great for bakers where
the lasting sweet flavor and nutty texture is favored. "
Many heirloom grains are both desired and avoided because of their rich flavors and unique textures.
Formulations might require flavor masking and taste
modulation to create bakery and snacks that consumers prefer, without sacrificing any nutrients.
" Bakers wishing to experiment with heirloom grains
have a lot of varieties to choose from, but they must
remember they don't replace wheat flour, " Ms. Labine
said. " Understanding the technical aspects of each ingredient, such as protein levels, is necessary to uphold
the structural integrity of breads and baked goods.
Recipes will need to be adapted to balance flavor and
texture, as well as to achieve the desired final product. "
Mixing and kneading times often need to be adjusted. Water content and hydration times are also
likely going to change, as whole grain flours typically
require more hydration.
" Start with your end goal and work back from
that, " Mr. Trouba said. " Remember, more than ever
before, consumers have the ability to choose foods
that align with their individual values, whether that's
personal health, planetary health, supporting farmers, etc. Heirloom grains have the ability to reshape
modern foods. "

*

48 Baking & Snack December 2020 / www.bakingbusiness.com


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