More and more consumers are experiencing digestive disorders when they eat wheat-containing bread – even though they may not have celiac disease. Until now, their only solution has been to choose wheat- or gluten-free baked goods and accept their lack of indulgence. With 2ab Wheat, GoodMills Innovation offers an easy-to-digest alternative to produce delicious ancient grain baked goods with perfect sensory properties.

 

GoodMills Innovation will present new developments from ancient grains at this year's Sigep in Rimini, Italy – the 40th international trade fair for gelato, confectionery, bakery and coffee, which runs from 19–23 January.

 

Low in most irritant substances

 

The difference between this ancient wheat and conventional wheat lies in the genetics: 2ab Wheat contains only the AA and BB genomes – not the D genome, which is thought to be responsible for digestive irritation. Furthermore, 2ab Wheat is low in FODMAPs, which have been linked to wheat sensitivity and Irritable Bowel Syndrome, and contains high levels of the trace element selenium.

 

Meeting a major consumer trend

 

Not only is 2ab Wheat a solution for sensitive eaters; it also gives bakers an opportunity to meet current consumer demand for ancient grains and authenticity. Other ancient grains like emmer and einkorn suffer from poor sensorial and technological properties, and need to be processed with additional standard wheat flour – however, 2ab Wheat does not. With the easy-to-process grain, bakeries can finally offer customers true ‘back to roots’ products made purely from ancient grains – soft and juicy ciabatta, panini or focaccia.

 

To support artisan and industrial bakers alike, GoodMills Innovation has developed a comprehensive quality concept that sets out the processing guidelines and provides recipes guaranteeing best results and making sure that the finished 2ab bread is well tolerated. 

 

100% ancient grain bread with metabolic power

 

As an extension of the 2ab concept, the product developers created a recipe for an ancient grain bread that provided a metabolic boost – based on 2ab Wheat flour and crispies from Tartary Buckwheat, a prehistoric grain with valuable phytochemicals such as rutin. It can be used to bake a bread that supports carbohydrate, fat and protein metabolism, and is also suitable for ‘sensitive eaters’.