SofGrains™ Advantage

Sofgrain™ products are all-natural and are created without the use of chemicals or additives of any kind.

Supreme Sofgrains™ provide the following advantages:

        Quick hydrating. Can be used dry and requires no presoaking thereby increasing bakery productivity
 
    Readily chewable and can be used without the fear of dental damage
 
    Adds valuable shelf life to the final bakery product
 
    Imparts a pleasing toasty flavor to foods
 
    Presents a pleasing appearance to the finished product
 
    Available in custom blends
 
    Kosher approved

 
 Benefits of Whole Grains

 Grains consist of three parts, i.e., bran, germ and endosperm.

 

Anatomy of a Whole Grain Kernel

Bran: The multi-layered outer skin of the kernel that helps to protect the other two parts of the kernel from sunlight, pests, water, and disease. It contains important antioxidants, iron, zinc, copper, magnesium, B vitamins, fiber, and phytonutrients.

Germ: The embryo, which, if fertilized by pollen, will sprout into a new plant. It contains B vitamins, vitamin E, antioxidants, phytonutrients, and unsaturated fats.

Endosperm: The germ's food supply, which, if the grain were allowed to grow would provide essential energy to the young plant. As the largest portion of the kernel, the endosperm contains starchy carbohydrates, proteins, and small amounts of vitamins and minerals.
 

Source for kernel diagram: http://wbc.agr.mt.gov/Consumers/diagram_kernel.html
Additional Fact Sheets are available at: http://ific.org/publications/factsheets

 

Official Definition of a Whole Grain - Approved and endorsed by the Whole Grains Council in May 2004

Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.

What makes a whole grain whole?

When grains are refined to make white flour, the germ and bran portions are removed, leaving only the endosperm. This process removes the most nutrient-dense portions of the grain, and therefore, “whole” grain offers the most nutritional benefits and is far superior to grains that have been refined.

Whole grains offer vitamins and minerals, plus high levels of antioxidants and other healthy plant-based nutrients. Whole grains contain protective antioxidants in amounts near or exceeding those in fruits and vegetables, and as an added benefit, they provide some unique antioxidants not found in other foods.

Studies show that eating more whole grains may help reduce the risk of heart disease, cancer and diabetes . New studies published in 2005 and 2006 show that whole grains may lower triglycerides, improve insulin control, help in weight management, and slow the build-up of arterial plaque

Whole grains are rich in fiber. Refined grains, on the other hand, are often lacking in fiber. Wheat is one of the five most fiber-rich plant foods, according to the Micronutrient Center of the Linus Pauling Institute. Whole grains offer two types of fiber: soluble and insoluble.

        Insoluble fiber is found in foods such as brown rice, wheat, popcorn, and whole grain breads, pasta and cereals. It provides bulk and helps to prevent constipation, hemorrhoids and Diverticulitis. It is protective against colon cancer, the second leading cause of cancer-related death in the Western world.
 
    Soluble fiber is found in oatmeal, barley and rye. It helps to lower cholesterol, which reduces the risk of heart disease and stroke. Soluble fiber can also slow the absorption of glucose, which is beneficial in stabilizing blood sugar.

Fiber has the added benefit of making a person feel full faster and longer after eating, so it is very helpful with weight management.

The 2005 Dietary Guidelines recommend that Americans “make half their grains whole.” This means most people should consume three or more servings of whole grains each day. This is a minimum—the Dietary Guidelines say that “more whole grains up to all the grains recommended may be selected”.
 

 Grain Types

Wheat

Among the nutrients present in whole-wheat are high levels of protein, fiber, iron, B vitamins, thiamin, niacin, magnesium, phosphorus, and zinc. Insoluble fiber in wheat bran may help fight colon cancer and at very least is beneficial for the digestion.

Triticale

Triticale combines the nutritional benefits of both wheat and rye. It has a high protein content and it contains a high level of lysine that is common in rye. There is a greater quantity of folic acid, pantothenic acid, copper, and vitamin B6 in triticale than in wheat. Triticale is also an important source of iron, thiamin, magnesium, phosphorus, potassium, zinc and it is rich in fiber.

Rye

Rye is an excellent source of dietary fiber as well as vitamin E, calcium, iron, thiamin, phosphorus, and potassium. Rye contains gluten, the substance in some grains that gives dough (made from the grain) its elasticity and helps bread to rise properly. Although the level of gluten in rye is much lower than that of wheat, it is still unsafe for gluten intolerant individuals to consume rye.

Oats

Oats are one of the most nutritious grains and are considered to be a good source of the soluble fiber betaglucan, which helps to decrease cholesterol in the blood. Other important nutrients found in oats are B vitamins, vitamin E, copper, iron, zinc, magnesium, phosphorous, calcium, and thiamin.

Barley

Barley is considered to be an excellent ingredient for providing soluble fiber, which helps to reduce cholesterol in the blood. It is also rich in niacin and iron. Whole barley, also called hulled barley (the inedible husk has been removed), is much more nutritious than pearled barley because the bran is left intact.
 

 Links
Supreme Sofgrains Kosher Certificates

Whole Grains Council


Penn State. "Whole Grain Diets Lower Risk Of Chronic Disease, Study Shows." Science Daily 11 February 2008. 13 August 2008  http://www.sciencedaily.com/releases/2008/02/080205161231.htm

 

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