Home cooks and commercial bakers whose interests include using specialty ingredients may enjoy working with boutique flours made from a perhaps surprising source: wine grape seeds.
Agricultural Research Service chemist Wallace Yokoyama and colleagues have teamed with WholeVine Products, a northern California maker of varietal wine grape flours, to learn more about the potential health benefits of these unusual flours.
Right now, bakers typically blend these flours with others to make breads, cookies, or crackers. The studies that Yokoyama is leading may not only spark more interest in the flours, but may also lead to their use as a health-promoting ingredient in a broader range of foods.
That could help reduce the amount of wine grape seeds that today end up in cattle feed, compost, or landfills.
To read the rest of the story, please go to: AgResearch Magazine