2ab Wheat for gut-friendly bakery products

GoodMills Innovation presents an ancient wheat alternative to common bread wheat

29-Sep-2017 - Germany

GoodMills Innovation will introduce its new product 2ab wheat, an ancient grain that is very well tolerated. This grain innovation is easy to process and allows both artisan and industrial bakers to produce wholesome bakery products with a convincing texture and taste. Thus, 2ab Wheat is a real alternative to modern bread wheat as well as to well-known ancient grains such as einkorn or emmer, which score neither with their sensory properties nor technologically when processed on their own. At its FiE booth, GoodMills Innovation will explain all about the properties and nutritional background of 2ab Wheat. In addition, trade fair visitors will be able to taste a broad variety of baked goods made from 2ab Wheat.

Thanks to its excellent baking properties, 2ab Wheat flour is ideal for artisan bakers as well as for industrial production. Baked goods are well tolerated, even by food-sensitive eaters, and convince with a full-bodied taste and a soft, lush golden crumb. Michael Gusko, Managing Director at GoodMills Innovation, says: “For me, 2ab Wheat is the wheat of the future. Bakers now have a tasty solution for customers who react sensitive to wheat or who prefer original grain varieties. We are in the process of introducing 2ab Wheat into the market, and initial feedback from bakers has been consistently positive. Having discovered an easy to digest, delectable bread for themselves, customers are staying loyal to ‘their’ bakers.”

With increasing numbers of consumers turning away from modern bread wheat either for health reasons or because they prefer traditional products of well-known origin, GoodMills Innovation collaborated with scientists, grain breeders and nutritionists and selected the ancient 2ab wheat variety from hundreds of alternatives. Wheat-sensitive consumers and modern wheat critics had previously avoided wheat-containing baked goods or chose gluten-free options – often with significant drawbacks in terms of taste and texture.

https://www.yumda.com/en/news/1152122/2ab-wheat-for-gut-friendly-bakery-products.html