Welcome To Grainology 101

Whether it is for health reasons or personal preferences, our society has become more sophisticated in our appetite for healthier food. In the past, consumers like you and I would buy and eat whatever that satisfies our stomachs, but in recent times, we do not just look out for food that has lower calories and cholesterol, but also food that has low gluten, low Glycemic Index, and other facets of nutrition. One such growing trend is the consumption of food products that contain sprouted grains.

What Are Sprouted Grains?

Grains are the seeds of certain plants, largely cereal grasses. Like all seeds, grain kernels are a marvel of nature, containing the potential of a whole new plant, patiently waiting its turn in the sun.

All three edible parts of the whole grain; the germ, endosperm, and bran, are crucial to creating the new plant. The germ is the plant embryo, which, when it grows, will feed on the starchy endosperm. The bran layers provide some additional nutrients and along with the inedible husk found on many grains, help protect the grain seed until it’s ready to start the growth cycle.

Structure Of A Wheat Grain

Until then, the seed counts on certain built-in growth inhibitors to keep it from germinating until temperature and moisture conditions are just right. Then, once sprouting starts, enzyme activity wipes out these growth inhibitors and transforms the long-term-storage starch of the endosperm to simpler molecules that are easily digested by the growing plant embryo.

The Sprouting Process

Just as the baby plant finds these enzyme-activated simple molecules easier to digest, so too may some people. The sprouting process apparently increases the amount and bio-availability of some vitamins [notably Vitamin C] and minerals, making sprouted grains a potential nutrition powerhouse.

Since sprouted grains offers nutritional benefits, how would you like if you could have sprouted wholemeal bread for breakfast every morning?

Sunshine Bakeries, Singapore’s first commercial manufacturer and marketer of bakery products, recently launched the Sunshine Extra Fine Sprouted Wholemeal Bread and it is also the first Asian manufacturer to work with the US Whole Grains Council to educate consumers on the important benefits of sprouted grains.

According to the US Whole Grains Council, the premier authority on wholegrains, the next evolution in healthier food lies in sprouted wholegrains. Said Ms Cynthia Harriman, Director of Food & Nutrition Strategies of the US Whole Grains Council, “Singapore is a leader in Asia in promoting wholegrains, and within Singapore, it's only natural that a leading company like Sunshine Bakeries would be at the forefront of the newest advances in wholegrains. Research shows sprouted grains are gentler on our digestion, have higher levels of fiber, folate, vitamins, minerals and antioxidants. It also has lower glycemic impact, which helps keep blood sugar healthy.”

Ms Cynthia Harriman, Director of Food & Nutrition Strategies of the US Whole Grains Council, sharing with the media on the benefits of sprouted grains via a video-conference session.

Sunshine Extra Fine Sprouted Wholemeal Bread is an innovative new product unparalleled in taste, texture and nutritional level. An abundance of extra fine 80% wholemeal flour gives it an extra softness in each bite. Personally, we feel that the bread goes pretty well with a whole lot of other ingredients like jams, seafood, and even meat!

If you are interested in the Sunshine Extra Fine Sprouted Wholemeal Bread, it is available at all leading supermarkets, convenience stores, and petrol marts!

For more information about Sunshine Bakeries and their products, do “like” Sunshine Bakeries Facebook Page!