Feature Synopsis Nov 2019: Ancient & sprouted grains

This article will look at the development of the sprouted grains market, and what it may mean for bakery in the longer term.

  • Publication date: 12 November 2019
  • Editorial submissions deadline: 14 October 2019
  • Editorial contact: Vince Bamford – vince.bamford@wrbm.com

Sprouted grains

This article will look at the development of the sprouted grains market, and what it may mean for bakery in the longer term.

While sprouted grains remain a niche ingredient in the UK, this may change as more ingredients suppliers bring products to market.

In the meantime, research projects such as one being undertaken by Everfresh is looking at the nutritional benefits of sprouted grains.

Key areas to be considered will include:

  • What (if any) benefits associated with sprouted grains can be supported with scientific research?
  • What impact does the use of sprouted grains have on the production of baked goods? Is sprouted grain flour suitable for mass production of baked goods, for example?
  • How should sprouted grain flours be used? Should they be blended with normal flours, for example?

Other topic areas

Buying British

This article will also look at the how British growers and millers are embracing growing demand for ancient grains and offer bakers home-grown ingredients.

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