Baking with Ancient Grains: Khorasan

Ancient grains have been around a while, but recently they have found their way to the spotlight. While a lot of uses are more home based, they offer some interesting benefits for bakers, as well.

Look at khorasan wheat for example. Compared to modern wheat, it contains 20-40% more protein and is higher in:

• Lipids
• Amino acids
• Dietary fiber
• Minerals
• Vitamins
• Carotenoids (especially lutein)

A few other health benefits: 

• Some people with intolerance to wheat are not effected by khorasan 
• It can help lower cholesterol 

But how will it fit in my product? 

Formulas can be made with a substitution of around 50% wheat flour. Being higher in nutritional value, it will cause some changes, like:

• Higher water absorption (if not compensated for, it may lead to the formation of a dry and crumbly dough)
• Less volume
• Dense texture

How does the FDA regulate it? Find out

Science. It been around for awhile.