Authentic Ancient Grains Ancient Grains of the World Unite

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Authentic Ancient Grains Ancient grains of the world unite. Introducing unique flavors and textures that are nutritionally superior and easy to prepare. Tricolor Israeli Couscous and Quinoa Blend Earning a proud place in the kitchens of sophisticated chefs everywhere Trendy, healthy and visually appealing, our blend of authentic ancient grains has been sourced the world over and specially mixed. Product Inspiration Ideal Uses Features/Benefits Creating the perfect blend of ancient grains is Trendy and high in fiber, ancient grains • All natural with no added preservatives part art and part science. Our variety, which provide many options: or flavors; kosher and vegan only hours of experimenting could deliver, • Health and wellness • Packaged in smaller, resealable packs for gave us that eureka moment when we knew • Vegan and kosher easy measuring and better consistency the combination was just right. Tricolor • Menu alternative to rice, potatoes or pasta during preparation Israeli couscous and Quinoa Blend, made • Signature dishes • Easy to cook and prepare; all grains hold with Israeli couscous and red quinoa, is • Healthy side dish well for a minimum of three hours slightly nutty and crunchy. Try it for yourself! • Salads They’re hearty, healthy and a must for menus. Ingredients Include A-Code Product Description Pack Size – Middle Eastern 1995752 Tricolor Israeli Couscous and Quinoa Blend 5/1.75 lb. couscous – Red quinoa Food Fact Quinoa contains more protein than any other grain; an average of 16.2%, compared with 7.5% for rice, 9.9% for millet and 14% for wheat. Some varieties of quinoa are more than 20% protein. For more information about Rykoff Sexton® products, visit www.usfoods.com or contact your local US Foods representative. 12-2014 © 2014 US Foods.

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Observations on the Malting of Ancient Wheats: Einkorn, Emmer and Spelt
fermentation Article Observations on the Malting of Ancient Wheats: Einkorn, Emmer and Spelt Alice Fujita, Senay Simsek and Paul B. Schwarz * Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA; [email protected] (A.F.); [email protected] (S.S.) * Correspondence: [email protected]; Tel.: +1-701-231-7732 Received: 25 November 2020; Accepted: 10 December 2020; Published: 14 December 2020 Abstract: There have been tremendous marketing efforts and consumer interest in the so-called ancient grains. Einkorn, emmer and spelt, which are sometimes referred to as ancient wheats, are frequently included in this category, and have gained some attention among brewers. The objective of the current study was to compare the malting behavior and quality of einkorn, emmer and spelt cultivars obtained from the same growing environment. Aside from standard malt quality traits, the levels of β-amylase, protease, xylanase, wort arabinoxylans and wort phenolic acids were measured. While protein levels of the samples were higher (11.4–14.0%) than normally selected for wheat malt, the results indicated that malts of acceptable quality in terms of extract and amylolytic activity can be prepared from the three grain types. However, the ideal malting protocol will likely differ between the grains. The kernels of einkorn are significantly smaller, and steep hydration and malt modification are quicker. In terms of potential health benefits from antioxidant capacity and dietary fiber, wort from einkorn trended to higher levels of free and conjugated ferulic acid, as well as high-molecular-weight arabinoxylan. Keywords: arabinoxylan; brewing; einkorn; enzyme activity; emmer; malt; phenolic acid; spelt; and sprouting 1.
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Nutritional Value and Bioactive Compounds in Andean Ancient Grains †
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The International Footprint of Teff: Resurgence of an Ancient Ethiopian Grain by Annette R
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Ancient Grains
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