Ultragrain: the look, the taste of white bread, the nutrients of wheat

August 11, 2004, as reported by just-food.com: It's a mother's dream the look, the taste of white bread with the nutritional value of whole wheat, Ultragrain, a new wheat flour from ConAgra Foods that is said to have 350% more dietary fiber than refined, non-enriched wheat flour, and 11 times more vitamin E.

The fiber and vitamins are saved in the four milling process by using a new process that uses the whole grain but makes the particle size uniform. The process developed by ConAgra scientists is currently pending patenting.

The non-GM wheat is milder and sweeter than most varieties, providing products with the taste, texture and consistency of refined flour but featuring the nutrition of whole grains – a boon for bread makers facing continued consumer preference for refined flour products, while demanding the benefits of whole grain.

The flour could start appearing in products within three months.

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