bake - July 2018 - 50
Ancient grains continue to gain strong headway in the retail
consumers desire in creative platforms with great taste and a
marketplace, as consumers seek out unique ﬂavors of breads.
feel-good beneﬁt. ADM offers a wide range of on-trend ancient
To learn more, bake reached out to Tess Brensing, food scientist
grains in a variety of formats to meet a variety of baking needs.
and technical product manager at Archer Daniels Midland.
Let's look speciﬁcally at each grain. What are the beneﬁts for
Ancient grains are gaining signiﬁcant traction in the artisan
retail bakeries of using teff, farro and sorghum?
bread baking sector, as retail bread bakers seek to create
unique ﬂavor proﬁles. In general, what are some of the key
Teff is a tiny, dark brown grain with a strong earthy and nutty
beneﬁts of incorporating teff, farro and sorghum into whole
ﬂavor. Its ﬂavor is less noticeable as a whole grain, but it can be
grain or multigrain formulas for breads and pastries?
a pleasant addition of ﬂavor in ﬂour form. Teff can also be used
in gluten-free applications.
Teff, farro, and sorghum offer unique ﬂavors, colors, and
textures which can help differentiate breads and pastries. Teff
Farro's ﬂavor proﬁle is more reminiscent of barley or oat. In
is a very small grain which can be used as a whole grain or as a
its whole-grain form, it can be used for risottos, snacks, and
ﬂour with a dark tan color. Farro is ancestrally similar to wheat;
crackers. It's also a good option for incorporating into bread.
it can be used for an ingredient call-out and add a textural
Variety and sourcing greatly impact sorghum ingredient attri-
to-incorporate ancient grain that is more neutral in appearance
butes. The variety of colors of sorghum translate to differences
and offers an earthy ﬂavor. Teff and sorghum are also gluten-
in ﬂavor and appearance. ADM has speciﬁcally selected vari-
free, so they are great to use when creating foods without
eties which are very white in appearance and neutral in ﬂavor.
using wheat ﬂour. With the use of these grains, developers can
This neutral taste makes it easier to incorporate whole grains
appeal to health-conscious consumers looking for purposeful,
into a wider variety of products to meet whole-grain and multi-
closer-to-nature ingredients that can help deliver nutrition
grain demands. And it's packed with protein, ﬁber, antioxidants
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component when used as a whole grain. Sorghum is an easy-
50 < JUL 2018 | bakemag.com