While browsing the aisles of your local grocery store, you’ve probably noticed the following phrase popping up more frequently: “Made with Whole Grains.” The reason? Consumers have become increasingly aware about the benefits of whole grains, resulting in an influx of products containing common, as well as more unusual, grains. While most have heard of wheat*, oats* and rye*, many are less familiar with grains like triticale*, kamut and quinoa*. Have you noticed these unusual grains in the ingredient listing of your favorite cereal, cracker or bread?
Each type of grain, common or unique, has a colorful history and distinct properties that lend specific attributes to the products in which they’re used.
Wheat* has been around for centuries, thought its origins can be traced back to Western Asia. Today it’s found in nearly every country in the world and has become the staple grain of many cultures. Wheat* contains gluten*, a protein* that allows dough to rise when leavening agents are added to it. Many of the light, fluffy baked goods we enjoy today are the result of this process.
There are several varieties of wheat*: Hard Red Wheat*, most commonly used in breads, rolls and buns made in the United States; Soft Red Wheat*, used mostly in pastries and other sweet goods; Durum Wheat*, used primarily in pasta, and White Wheat*, which is becoming increasingly popular for use in breads and other baked goods.
Although oats* were seen in the early days of the Roman Empire, their history is much shorter than that pf wheat*. Oats* were originally classified as a wild grass and not considered a food source. However, by the 12th and 13th centuries, oats* had become the mainstay grain for the Scottish. Today, oats* are widely used throughout the United States and Britain in foods such as cereals, breads and other baked goods. Oats* have a nice mild flavor and soft consistency ideal for baking and cooking. Like wheat*, oats* are available in spring and winter varieties.
Rye* became popular throughout Europe in the Middle Ages. It flourished in Eastern Europe due to its ability to withstand the regions harsh climate. As a result, Eastern Europe continues to produce a significant amount of rye* and its staple bread products are largely rye* based. Rye* breads are much more prevalent in Eastern Europe than in the United States. In fact, as rye* spread to the United States in the 1800’s, it was more commonly used in alcohol production than in baked goods. However, many traditional rye* breads are sold in the U.S. today. Russian and Jewish Rye* varieties are available in the bread aisle of nearly every grocery store. Rye* is darker in color and has a more distinct, pungent flavor than wheat* or oats*.
Triticale* (pronounced “tritcaylee”) may sound like a strange, foreign grain, but it’s actually derived from two very common grains mentioned above: wheat* and rye*. In fact, the name triticale* is a combination of the scientific names for wheat* and rye—triticum and secale. Triticale* is naturally found in fields of wheat* that are contaminated with “weeds” of rye*. However, these self-starting triticale* grasses are usually sterile and thus do not produce a next generation of seeds. Not until the 1930’s, when triticale* plants were bred under specific and controlled laboratory conditions, were horticulturists able to produce self-sustaining plants that would seed and produce year after year. Triticale’s flavor is more potent than wheat*, but not as strong as rye*. It may be used as a substitution for rye* or wheat* in baked goods, but it’s most commonly used as an addition to these grains in multigrain products.
Kamut, an ancient form of wheat*, is believed to have originated thousands of years ago in the Fertile Crescent, an area better know today as the countries of Egypt, Iraq, Iran and Syria. It’s alleged that kamut didn’t arrive in North America until after World War II when a pilot, who is said to have found kamut grains in a tomb in Egypt, brought it to the continent. Kamut is similar to wheat* in its functionality, but it has a milder, sweeter flavor and higher protein* content. Baked goods made with kamut generally do not contain the unpleasant bitter flavor many people associate with traditional wheat* products. Like triticale*, kamut can be found in multigrain products and cereals in local grocery stores.
Quinoa* (pronounced “keenwa”) is another ancient grain. However, unlike the grains above, quinoa* is not a grass. A member of the spinach and beet family, quinoa* has been used as a cereal grain in South America for more than 5,000 years and was the staple food of the Incas. In the 1500’s, however, Spanish conquerors invading South America deemed quinoa* an inferior food, as it was local to the natives and used for non-Christian rituals. As a result, quinoa* was shunned and replaced by corn* as the staple grain in many South American regions. Quinoa* is extremely versatile and can be incorporated into various baked goods, including cookies, crackers and muffins. It’s also used to add texture and nutrition to foods, much like adding barley*, rice* or bulgur to soups, stews and salads.
Innkeeper’s 8 Grain Bread has a unique multigrain blend incorporating several of the grains mentioned above. This blend includes wheat*, oats*, triticale*, amaranth*, barley*, corn*, rye* and flax. The combination of these grains results in eye-appealing bread that has depth of flavor and texture. In addition to utilizing various grains and seeds, Innkeeper’s 8 Grain bread is celebrated for its thick slice—perfect for making gourmet deli sandwiches at home! Innkeeper’s 8 Grain bread uses the finest ingredients and the perfect balance of grains plus it contains no high fructose* corn* syrup or partially hydrogenated oils. The result is a healthy, fabulously delicious bread!
For more information on Innkeeper's breads check out Bread.com .
Bryant, k. Restaurant Business. Grain Power. pp 50-56 March 15, 2004.
Bumgarner, M.A. The Book or Whole Grains. St. Martins. Newyork, NY. pp11-106. 1976.
Decker, K. The World of Food Ingredients. Waking up to Wellness: Cereals Go Healthy. pp 18-28. December 2002
Quinn, R. In: J.Janick (ed). Perspectives on new crops and new uses. Kamut:Ancient Grain, New Cereal. ASHS Press. Alexandria, VA. Pp 182-183. 1999
En.wikipedia.org/wiki/quinoa*. Quinoa*. August 22, 2006
