Adding vitamin D to wheat flour would prevent 10 million new cases of vitamin D deficiency in England and Wales over the next 90 years, say researchers at the University of Birmingham. The researchers say overhauling existing public health policy to introduce the mandatory fortification of vitamin D in wheat flour would not only be cost saving but would significantly… Read more »
While formulators have typically relied on ingredients such as flour, oats, barley and nuts to heighten an item’s fiber count, the introduction of high resistant starch wheat flour provides a practical way to ramp up the digestive benefits of a variety of baked foods. At the International Bakery Industry Exposition (IBIE), to be held Sept. 7-11, with an education-only day… Read more »
GoodMills Innovation presents an ancient wheat alternative to common bread wheat At FiE 2017, 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… Read more »
For the third year in the past five, per capita disappearance of wheat flour in the U.S. was at 135 lbs. Considering that this per capita number was nearly the same in four other years of the 21st century, it is tempting to declare this period as one of the longest times of steadiness in per capita consumption in modern history.