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A new flour, manufactured from the residue of wine making (grape skins, mainly, together with a small amount of seeds, which is dried, sifted and ground into a flour) claims to contain high levels of iron and calcium, as well as the heart-healthy polyphenol resveratrol.
Food Navigator
"A new wine flour manufactured from grape skins claims to allow manufacturers of baked goods, pasta and snacks to naturally fortify their products with healthy fatty acids and fibre. Manufactured from a by-product of the wine industry, the flour is also marketed as containing high levels of iron and calcium, as well as the heart-healthy polyphenol resveratrol."
Food Navigator
"A new wine flour manufactured from grape skins claims to allow manufacturers of baked goods, pasta and snacks to naturally fortify their products with healthy fatty acids and fibre. Manufactured from a by-product of the wine industry, the flour is also marketed as containing high levels of iron and calcium, as well as the heart-healthy polyphenol resveratrol."
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Comments
From: Jason (November 22, 2006 7:47 PM)
A pity resveratrol degrades (oxidizes) rapidly when not stabilized. Have to wonder how much would actually remain if you were to bake bread with it.
From: Erin (November 26, 2006 2:56 PM)
I'm actually well acquainted with one of the gentlemen leading the charge for this grape flour craze. I've had the opportunity to sample many different styles of bread from several local bakeries who are trialing the flour, and must (ha) say that I'm impressed. There's a curious purple hue to the finish product but the flavour is less pronounced than something like pumpernickel.