Whole grains, and specifically ancient grains, add great texture, flavor, nutritional and artisan appeal to bakery foods. However, these ingredients can also create structural challenges in dough production. But with a few formula adjustments and a couple of recommendations when working with these products you can get to the right formulations.
When one pasta manufacturer wanted to include whole seed ancient grains in a rolled pasta formulation, it was apparent that the inclusions could make the sheeting process difficult and lead to dough tearing and unwanted yield loss. The first stage of the solution was finding the right flour with proper levels of protein, then fine-tuning the formulation to correct dough absorption to reflect the changes in the grain.