Baking & Snack - October 2024 - 55
FORMULATION
Alternative Grains
Substitutions for traditional grains offer sustainability and nutrition, and some are gluten-free.
by Donna Berry
C
Consumers seek out baked goods made with alternative
grains for many reasons. Some are interested in exploring
different flavors and textures while others welcome
the extra nutrition. Those with celiac disease or gluten
intolerance appreciate gluten-free grains, and many embrace
their healthy halo for people and the planet.
" Shoppers are increasingly seeking out healthier options
that are better for their families and for the planet, "
said Zoe Colon, senior analyst, client insights, SPINS,
a wellness-focused data company and natural products
industry advocate. " They are seeking out products with
maximum nutritional value and quality ingredients. "
Some of the most popular alternative grains are not
grains at all.
" The term 'alternative grains' is a bit misleading, " said
Sean Liu, research leader, Functional Foods Research
Center Unit of the US Department of Agriculture's
Agricultural Research Center. " Alternative grains are
foods that can replace any of the three major grains:
wheat, corn and rice. These substitutes don't have to be
grains themselves; they can be legumes and seeds as well. "
Ancient and sustainable grains
In general, grains are considered a nutrient-dense food
source that is affordable, Colon said. Many alternative
grains are classified as ancient grains. While there is no
official definition of what qualifies as an ancient grain,
the Whole Grains Council describes ancient grains as
those that have been largely unchanged since the beginning
of time.
This definition suggests modern varieties of corn, rice
and wheat, which are products of years of selective breeding,
are not ancient grains. SPINS further classifies seven
of the ancient grains - amaranth, buckwheat, farro, millet,
quinoa, sorghum and teff - as sustainable grains.
" Sustainable grains are resilient and adaptable, meaning
they can grow in harsh conditions with minimal water
and fertilizer inputs, " said Gina Roberts, senior analyst,
client insights, SPINS. " They offer immense value with increased
nutritional content, and they replenish soil health.
The healthier the soils are, the richer [the grains are] in
minerals and more complex the taste profile. "
Soil also influences the color and texture of the grain.
This gets transferred to the baked good and enables a
baker to often charge a premium for the product.
Most ancient grains are available individually as
whole grain flours or in whole grain multigrain blends.
Ancient grains can also be milled to desired granulations
or not milled at all. Pre-soaked and pre-cooked
grains are a value-added option.
Like all grains, ancient grains start out as whole
grains. They remain whole grain ingredients, as the enwww.bakingbusiness.com
/ October 2024 Baking & Snack 55
Amaranth is a
small, light-colored
grain with a
distinct peppery,
earthy flavor.
©Marcos-stock.adobe.com
http://www.bakingbusiness.com
Baking & Snack - October 2024
Table of Contents for the Digital Edition of Baking & Snack - October 2024
Baking & Snack - October 2024 - Intro
Baking & Snack - October 2024 - 1
Baking & Snack - October 2024 - 2
Baking & Snack - October 2024 - 3
Baking & Snack - October 2024 - 4
Baking & Snack - October 2024 - 5
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