Photo credit: Awakened Grains.
Consumer demand for healthier foods is driving an increase in bread and other baked goods marketed with claims of higher protein, higher fiber and lower sugar. Awakened Grains is positioning its germinated whole wheat baking flour as an alternative to products that rely on added ingredients to deliver those attributes.
The company uses a proprietary and patented whole grain controlled-germination, sprouting and milling process designed to increase naturally occurring protein, fiber, vitamins and other macro- and micronutrients. The resulting 100% whole germinated wheat baking flour is said to contain 30% to 40% more protein and five times more fiber than other baking flours, based on third-party testing and certification cited by the company.
The process uses whole-kernel wheat without added supplements, fortifications or other ingredients. Awakened Grains also says baked goods made with its flour can require 20% to 30% less added sugar.
Controlled germination is intended to reduce phytate, a form of phytic acid naturally present in whole grains that can bind minerals such as calcium, iron and zinc and reduce their availability for absorption. The company says reducing phytate can improve the absorption of nutrients and make whole grain products easier to digest.
Awakened Grains also promotes the process for its effects on the sensory qualities of whole grain foods. The company says its flour can improve the flavor, texture and aroma of products including bread, pasta, pizza dough, pancakes, cookies and cakes without relying on additional ingredients to enhance those characteristics.
The company says its patented process can be applied to grains and legumes, including wheat, rice, corn, oats, ancient grains, beans and lentils. Different wheat varieties are intended for specific applications.
Hard red spring wheat is marketed for products such as breads, pancakes, cookies and pastries, while hard white wheat is suited for breads, pastries and pizza crust. Soft white winter wheat is intended for crackers, flatbreads, cakes, cookies and other pastries. Durum wheat is intended for pasta.
Awakened Grains says its objective is to combine whole grain nutrition with the flavor, texture and performance consumers expect from baked goods while using a single-ingredient flour.
Source: Awakened Grains, "Awakened Grains - How We Differ"