Development and nutritional analysis of a commercialized sourdough bread utilizing heritage grains

在北美，无麸质产品代表着16亿美元的市场，而且还在稳步增长。质量差、味道差的替代品使这种饮食难以维持。这导致食品行业寻找低麸质和无麸质谷物的替代品，包括天然遗产谷物，如玉米。传统谷物面粉的高成本在面包店中引发了一场新的“自己磨面粉”运动。罗杰·里维斯特营销有限公司（RRML）是一家有机谷物营销公司，它已经找到了一个利基市场，将去皮玉米粒作为一种传统谷物（既不是杂交的，也不是转基因的，据说对麸质不耐症患者来说更容易消化）与开发和测试过的面包配方搭配在一起，作为一种完整的“磨坊内部面粉”包装，直接销售给面包店。RRML将与范肖学院烹饪艺术项目的一名学生和教师合作，探索鹰嘴果的加工，开发和分析鹰嘴果酵母面包的配方。在首席研究员Josie Pontarelli的指导下，该学生将研究玉米的脱壳率和面粉质量，并开发和比较三种发酵面包和三种非发酵面包的营养生物利用度和保质期，每种面包都由不同的谷物制成：玉米、传统小麦和spelt。这项研究的结果有助于RRML开发新产品，为范肖学院的烹饪艺术项目提供知识和经验，并提高公众对稀有谷物作物的认识，这些作物对加拿大具有重要的历史和营养意义。

Gluten-free products represent a $1.6 billion market in North America, and is steadily increasing. Poor quality, poor tasting substitutes make this diet difficult to maintain. This has led the food industry to search for alternatives in low-gluten and gluten-free grains, including natural heritage grains such as einkorn. The high cost of heritage grain flours has given rise to a new "mill your own flour" movement among bakeries. Roger Rivest Marketing Ltd. (RRML), an organic grain marketing company, has identified a niche in offering dehulled einkorn, a heritage grain (not hybridized nor genetically modified, and anecdotally more digestible by individuals with gluten intolerance) paired with a developed and tested bread recipe as a complete "mill in-house flour" package to sell directly to bakeries. RRML will partner with a student and faculty from Fanshawe College's Culinary Arts program to explore einkorn processing and the development and analysis of an einkorn sourdough bread recipe. Under the direction of Principal Investigator, Josie Pontarelli, the student will investigate the einkorn's dehulling rate and flour quality, as well as develop and compare the nutritional bioavailability and shelf life of three fermented and three non-fermented bread recipes each made with a different grain: einkorn, conventional wheat and spelt. Results from this study assist RRML in developing a new product, contribute knowledge and experience at Fanshawe College's Culinary Arts Program, as well as raise public awareness of rare grain crops that have significant historical and nutritional importance for Canada.