Amrita Ray, Ph.D., leading food scientist specializing in grain processing, milling and baking science, shared insights into ancient grains and product development at the BakingTech Annual Conference. Her work at the Northern Crops Institute aligns closely with DakotaMB’s commitment to premium specialty grains, technical expertise and regional sourcing. Here are four key takeaways from her presentation and why they matter to us.
Ancient grains like quinoa, buckwheat, spelt and millets haven’t been extensively modified through modern breeding. As Ray explained, that means unique protein structures, micronutrient profiles and in some cases, different gluten characteristics. For example, quinoa contains an unusually large germ portion, up to 30% of the kernel, concentrating protein and nutrients in a way conventional grains do not. DakotaMB’s focus on specialty grains positions the company at the forefront of this nutritional renaissance. Understanding grain structure isn’t marketing. In fact, it's a science-backed formulation strategy.
Grain anatomy directly impacts milling, starch damage, hydration and finished product performance. Ray emphasized how differences in germ size, fiber content and protein ratios affect dough elasticity, stability and gas retention. Spelt, for example, forms gluten but has a different gliadin-to-glutenin balance than hard red wheat, resulting in more extensibility but lower stability. Millet and buckwheat, meanwhile, require hydration and structure adjustments. This is where DakotaMB’s technical depth shines. Providing specialty grains isn’t enough. Offering formulation insight, particle size guidance and blending strategies turns ingredients into solutions.
One of Ray’s most practical insights: ancient grains are not wheat and shouldn’t be treated as such. • Spelt benefits from lower hydration and gentler mixing • Quinoa batters may require temperature control and structure support • Higher hydration and adjusted bake times improve moisture retention Ancient grain success isn’t about substitution; it’s about adaptation in today’s market. DakotaMB’s strategy comes from helping customers bridge this gap. With the right technical collaboration, ancient grains move from “outdated” to vibrant, commercially viable ingredients.
Finally, Ray emphasized the power of regionally grown crops and local milling systems to support agricultural ecosystems while scaling innovation nationally and globally. Ancient grains carry cultural, geographic and emotional connections, from quinoa in Peru to millets in India, and regional adoption strengthens supply chains and farmer engagement.
Sourcing regionally grown, identity-preserved grains isn’t just an operational strategy; it’s a sign of industry leadership. DakotaMB stands at the intersection of sustainability, farmer partnership and next-generation grain innovation.
Ray’s work reinforces what DakotaMB already embodies: True grain innovation happens where processing science, agronomy and product development intersect.
