More and more consumers are experiencing digestive disorders when they eat wheat-containing bread – even though they may not have coeliac 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 goods with perfect sensory properties.
2ab Wheat – 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 and ATIs1, both of which have been linked to wheat sensitivity and irritable bowel syndrome.
To support artisan and industrial bakers, GoodMills Innovation has developed a comprehensive quality concept that sets out the processing guidelines and provides recipes. To guarantee best results and to make sure that the finished 2ab bread is well tolerated, bakeries should not add gluten, standard baking agents or seeds. Because of the complexity of the topic, the company has also initiated consumer communication with an informative website and a logo with high recognition value.
Meeting a major consumer trend: back to roots
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. While other ancient grains like emmer and einkorn suffer from poor sensorial and technological properties and need to be processed with additional standard wheat flour, 2ab Wheat does not. So, with easy-to-process 2ab Wheat, bakeries can finally offer customers a true ‘back to roots’ bread made purely from ancient grains.
For more information, visit 2ab Wheat online.
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