古代谷物是谷物和伪膜的伞术语，而不是繁殖或遗传地操纵许多几个世纪。

Ancient Grains

什么是古代谷物？

古代谷物是谷物和伪膜的伞术语，而不是繁殖或遗传地操纵许多几个世纪。Consumer interest in “natural” and non-hybridized grains and cereals continues fueling demand for these grains.2

Some producers in the Americas eschew the “ancient” label since these grains have been planted since antiquity and are staple crops outside North America.1

Ancient grain types include:

起源

古代谷物是植物，自古代随着时间的推移而保持不变的古代。因此，这些成分具有作为常规加工晶粒的健康替代品的声誉。

These grains and seeds are deemed unique ingredients, perceived as sustainable and healthy, in part, because they do not tolerate commercial fertilizers or other chemicals and are often grown organically.1

Ancient grains are not to be confused with heritage grains, a designation that tends to apply to heirloom plant varieties and landraces.3

Function

Ancient grains’ hulls are intact and the resulting flour tends to be more flavorful and nutty, while baked goods produced using them are darker and denser.1, 2他们的外烘焙商品提供了可视兴趣，通过独特的味道概况来区分产品。4

Demand for these grains, according to marketing and economic research by Cornell University, is outpacing supply and consumers are willing to pay more for items made from them.5Some of these grains have only recently entered mainstream production and distribution channels.

营养

尽管营养声称是针对各种古代谷物的，但并非所有这些都经过严格调查。一个特殊问题是彻底概括，即所有古代谷物都是无麸质的，并且所有与它们制作的产品也是无麸质的。尽管有些研究表明，这些类型的一些谷物可能引起常规小麦的不良反应可能会引起较少的不良反应，但古代谷物对腹腔疾病或麸质不容忍的个体不普遍合适或安全。6

Commercial production

Ancient grain use is increasing in popularity in the craft and commercial baking sectors since these flours and grains allow bakers to create products with unique flavor profiles when used alone or in combination.

Sales of alternatives to modern wheat, for example, grew at double-digit annual rates in 2017.7Growers are also being encouraged to plant ancient and heirloom varieties to help meet demand regional mills face.8

Their use has entered the mainstream as evidenced by General Mills offering an ancient grain Cheerios cereal with added spelt, quinoa, and kamut.7

应用

Scientific inquiry into these grains continues, including rigorous sensory evaluation of finished products. Cornell University, for example, is leading research focused on evaluating modern, ancient and heritage wheat varieties cultivated in organic growing conditions for regional use.5

面包师是康奈尔研究的一个组成部分，其中包括对酵母和酵母面包，Matzo饼干，脆饼以及整个蒸核的不同小麦品种的严格评估，以及面食。研究人员表示，烘焙良好的理想谷物品种完全取决于最终产品。

“面包师处理面团的方式以及面团分数面团的方式对味道产生了巨大的影响，”宽阔的清醒面包店，其中一个测试参与者说。“我才通过这个测试了解到这一点。它改变了我们的烘焙实践和我评估了一条面包的方式。“

应用s for each grain generally fall into two main categories, flours and grains.

  • Flour:Ancient grains can be ground into flour or meal for making leavened and unleavened breads. Some of these flours have been used to make fermented and unfermented flat breads and pastas. Several different flours can be combined to make unique formulations.
  • Grains:许多古老的谷物是早餐谷物和营养酒吧以及多人面包中的成分。所需的比率和面粉/谷物共混物将根据最终产品而变化。专家建议利用这些面粉的独特性质颜色，风味，质地和水结合特性，以配制与匹配所需最终产品的平衡风格曲线的混合物。例如，可能会调整混合，以给出面包主流外观和吸引力，或者密集，丰盛的质地和味道。4For leavened breads, some bakers prefer to use fermented starters in lieu of yeasts.

FDA regulation

与这些成分有关的规定和允许的饮食索赔变化。例如，标签中的“无麸质”的定义非常精确，尽管有一些研究表明，这些谷物中的一些可能引起的反应可能较少，但古代谷物并不普遍适用或通过腹腔的个体消费来消费疾病或麸质不容忍。6

References

  1. Ancient grains.https://wholegrainscouncon.org/whole-grains-101 /威士谁 - 血液/ ancient-grains.。Accessed 24 October, 2018.
  2. Muckian, Michael. “Bringing Ancient Grains to Market in Wisconsin.” Wisconsin Gazette, 11 Aug. 2017,www.wisconsingazette.com/lifestyle/bringing-ancient-grains-to-market-in-wisconsin/article_2fa1113a-7ec7-11e7-bff6-3b005be25f2e.html。上次访问2018年10月18日。
  3. King, Ellen. Heritage Baking: Recipes for Rustic Breads and Pastries Baked with Artisanal Flour from Hewn Bakery. Chronicle Books, 2018. ISBN: 9781452167879
  4. “A Closer Look at Ancient Grains.” World Grain, 7 Aug. 2018,www.world-grain.com/articles/10783-a-closer-look-at-ancient-grains。上次访问2018年10月18日。
  5. Ramanujan, Krishna. “Cornell Chronicle.” Heritage and Ancient Grain Project Feeds a Growing Demand,news.cornell.edu/stories/2017/07/heritage-and-ancient-grain-project-feeds-growing-demand。上次访问2018年10月18日。
  6. Roark, Constance. “Nutrition Talk: Ancient Grains for Current Times.” Boulder Daily Camera, 16 May 2018,www.dailycamera.com/lifestyles/ci_31879491/nutrition-talk-ancient-grains-constance-roark.上次访问2018年10月18日。
  7. Banse, Tom. “Move Over Wheat, Demand Rises For ‘Ancient’ Alternatives.” NW News Network,www.nwnewsnetwork.org/post/move-over-wheat-demand-rises-ancient-alternatives。上次访问2018年10月18日。
  8. 奥康奈尔，约翰。“利基五谷供应商寻求传家宝小麦。”资本出版社，2017年10月31日，www.capitalpress.com/Profit/20171031/niche-grain-supplier-seeks-heirloom-wheat。上次访问2018年10月18日。