• Ancient grains have become a popular trend in recent years in the food industry, a trend supported by increasing concerns about healthy eating and specific diets.
• The term "ancient grains" refers to those varieties of grains that have remained largely unchanged over time, unlike modern wheat that has undergone constant changes.
According to a market analysis published by Absolute Research In 2023, the global ancient grains market size has grown significantly in recent years, being valued at USD 58,6 billion in 2022 and is expected to expand at a CAGR of 10,25% by 2028, reaching the threshold of 105,2, XNUMX billion USD.
Organizations such as Whole Grains Council make a clear distinction between these grains and modern wheat, listing examples such as einkorn, emmer/farro, kamut, and spelt, all of which are in the wheat family. “Heirloom varieties of other common grains—such as black barley, red and black rice, blue corn—could also be considered ancient grains. Other grains largely ignored by Western tastes until recently (such as sorghum, teff, millet, quinoa, amaranth) would also be widely considered ancient grains. Less common grains such as buckwheat or wild rice are sometimes included." we find on the organization's official website.
Health benefits
Eating ancient grains has many health benefits. They are more nutritious than refined grain products such as white wheat flour or rice flour, being richer in protein, omega-3 fatty acids, fiber, B vitamins and zinc.
Added to this is the fact that many of them are grown with lower levels of pesticides, fertilizers and irrigation, making them an attractive choice for consumers choosing to shop with their carbon footprint in mind.
Also, many ancient grains, except those in the wheat family, are gluten-free and suitable for use in baked goods for consumers who have dietary restrictions. In addition to the already established examples, such as quinoa, chia, amaranth, sorghum, farro, millet, black barley and red rice have also recently joined.
Like other whole grains, they are absorbed more slowly in the body due to their fiber content, which helps regulate blood sugar levels. This is especially important for those who suffer from diabetes or other chronic conditions. These types of grains also help with digestion and the production of certain fatty acid-binding proteins.
Millet, in particular, being rich in magnesium, helps bone health, and sorghum helps lower bad cholesterol and promote heart health. Teff provides calcium and barley is rich in soluble fiber.
Ancient cereal flours in baking
Flour companies have been using ancient grain flours in their formulations for many years. Plus, it tests classic recipes with these alternative flours to help professional or hobbyist bakers find the right balance when mixing white wheat flour with ancient grain flours. Some recipes are fine with a full replacement: 100% ancient grain, while others require a 50% or even just 25% replacement.
Amaranth flour
Amaranth flour can be used in many products, is full of whole nutrients and enhances the flavor in many recipes. Naturally gluten-free, this pseudo-cereal contains all nine essential amino acids and lysine, a protein lacking in most grains.
Amaranth is a good source of iron, magnesium and phosphorus. Its grassy, slightly peppery taste with nutty accents goes well with a wide variety of products. Used in small quantities, it preserves the delicacy of the product, while when using too much, its texture becomes dense. It is ideal in pancakes and quick bread recipes.
Barley flour
Barley is particularly high in fiber and low in starch, making it one of the lowest glycemic index (GI) grains that can be used in the baking industry. With three times more soluble fiber than oats, using barley flour is an easy way to boost nutritional benefits in baked goods. Its flavor is subtly sweet and causes the texture of the product to be moist if used in small amounts and crumbly in larger amounts. It works well in pancake and quick bread recipes, although it is not a gluten-free flour.
Buckwheat flour
Buckwheat flour is hearty, gluten-free and a good source of magnesium, copper and dietary fibre. It has a bold, toasted nut flavor. Used in small amounts it makes baked goods moist and tender, but chalky when added in larger amounts. Works best in pancakes and quick breads.
Kamut flour
Kamut flour, a good source of protein and dietary fiber, contains a small amount of gluten. Kamut, the trade name for Khorasan wheat, is an ancient variety of durum wheat, with a grain twice the size of modern bread wheat and containing 20 to 30 percent more protein than modern bread wheat. The flavor of Kamut flour is rich and makes the texture of the dough light and tender when used in small amounts and bordering on crumbly when used in larger amounts. It goes best added to scones, quick breads and muffins.
Millet flour
Millet flour is also full of nutrients and is used for not only tasty but also healthier baked goods. Naturally gluten-free, it adds a mild flavor to both sweet and savory recipes. Most consumers recognize millet in its whole-grain form: some cuisines use the small yellow seeds in place of rice in various preparations, and it is commonly found in many birdseed mixes.
Its taste is sweet, resembling that of corn. Moreover, the texture of the products will be close to that of cornbread when millet is added in small quantities and sandy when it is used in larger quantities. Works best in muffins and quick breads.
Quinoa flour
Naturally gluten-free, quinoa is one of the only plant foods that is a complete protein, enriching baked goods with all the essential amino acids. Quinoa is also one of the best sources of potassium in the grain world. Its aroma is bold and nutty. In small amounts it helps the texture of the products to retain its hydration, but in larger amounts it dries it out. It is successfully added to muffins and quick breads.
Flour of spelta
Spelled flour comes from an ancient strain of wheat. It is high in protein and has a complex, nutty flavor that is sweeter and lighter than whole wheat.
Spelled flour is a good source of fiber, iron and manganese and contains gluten, but the gluten in spelled wheat has a different molecular composition than the gluten in regular wheat. It is more fragile and more soluble in water, which makes it easier to digest. Also, because it is higher in fiber, the excess fiber also helps with gluten digestion. When used in small amounts, spelled flour makes the final product soft and moist, and when added in larger amounts, it causes the dough to dry out.
Teff flour
Teff flour is a healthy and versatile gluten-free flour that adds and improves the overall nutritional profile of baked goods. Naturally gluten-free, this ancient East African wheat is a good source of iron and fiber. Its aroma is rich with slight nutty accents.
Other ancient grains
The ancient grains listed above have become ubiquitous in the past decade and can be found in both health food stores and supermarkets, but some professional bakers are still trying to carve out a niche market by using other ancient grain varieties in their products.
An example would be the Dutch company Waldkorn, who joined forces with farmers in Austria and the Czech Republic, where the soil and climate are ideal for crops, to grow ancient grains specifically for Waldkorn bread. They grow:
- einkorn, with a unique, nutty taste known as "the grandfather" modern common wheat.
- Bucket, which comes from einkorn and is "the father" modern common wheat. It gives the bread a slightly darker color and a pleasant aroma of spices. In addition, emmer is particularly nutritious.
- Wild rye, the earliest known precursor of modern rye. Bread made with wild rye has a darker color and a slightly sweet, somewhat grassy flavor. In addition, wild rye releases a strong aroma during the baking process.
- Fisser imperial barley is a "primitive barley" grown in the Austrian municipality of Fiss in Tyrol. It is particularly rich in protein and has an aroma reminiscent of malt.
- Not least, bauländer spelled, one of the few pure grain varieties, which originates from the Bauland region of Germany. It is an easily digestible cereal with a sweet, nutty flavor.
An increased variety of flours
While they can't replace the traditional wheat and rice flours used in most bakery products on the market, flours from ancient grains offer bakers the opportunity to experiment with new recipes and flavor profiles, and deserve full attention .
With more and more consumers seeking health benefits from their everyday bread and baked goods, the answer to this demand may lie in these ancient grains themselves, which could move out of their niche and mainstream status. products from health food store shelves and to penetrate the bakery industry on a large scale.
Article written by Gabriela Dan, Editor of Arta Albă.
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