Specialty Grains Add Interest and Nutrition

Specialty grains offer variety to consumers striving to incorporate the recommended six to 11 servings from the bread group into their daily diets. Whole grains in particular are advocated for their health benefits. Among the specialty whole grains offered by Sunnyland Mills are a complete line of bulgur ingredients, plus wheat berries and grano.

Bulgur is prepared by parboiling, drying and then pearling (a scouring process that partially removes the bran) whole kernels of wheat. Parboiling develops a pleasant nutty flavor, improves wheat's resistance to insect and mold contamination, and nutritionally enriches the endosperm. "Precooking the wheat solubilizes and redistributes vitamins and minerals from the outer layers and germ of the kernel into the starchy endosperm," says Mike Orlando, president.

The processed wheat kernels are cracked or ground into specific particle sizes, ranging from flour to whole kernels. When added to a formulation, the products impart texture and mouthfeel, absorb water and contribute fiber and other nutrients. A 40-gram serving of bulgur supplies 5 grams of dietary fiber.

Bulgur can enhance a variety of foods. The fine grind make a nutty-tasting, quick-cooking, hot cereal, while a medium or coarse granulation works well in pilafs, salads, soups and multigrain bakery products. The coarse grind also has application in dry side-dish mixes, low fat-stuffings, vegetarian burgers and chili. Whole-kernel bulgur can replace rice or other grains in soups, salads and pilafs. "Bulgur kernels work great in retorted and steam-table products," notes Orlando. "The ingredient cooks in about 25 minutes to an al dente texture, and maintains its character even after holding or reheating."

Wheat berries are available with the bran intact or as pearled wheat. Neither product is parboiled. The kernels taken 30 to 45 minutes to cook, and can be used interchangeably with whole bulgur. Wheat berries are high in fiber and combine well with vitamin C-rich fruits and vegetables, which enhance the absorption of the wheat's mineral content.

Grano is a pearled, durum wheat that can be used in side dishes in place of pasta, with the added benefit of whole-grain nutrition. The kernels cook in 25 to 30 minutes and deliver a pasta-like flavor. In Italian cuisine, grano is used in soups, topped with a sauce, or included in salads and pilafs. "An excellent side dish uses boiled and drained grano with olive oil, basil and garlic," says Orlando.

"All of our products are prepared without any chemicals or additives, using modern mechanical processes that simulate ancient processing methods," states Orlando. "The specialty grains are kosher and are also available as certified organic products. And as consumers continue to demand cuisines from around the world, we are exploring the potential for ancient grains from the Mediterranean, such as farro from Italy."