Written by: Hadas Yariv (M Sc, MBA), food technician and nutrition expert.

The benefits of whole wheat

The desire to adopt a healthier lifestyle and to supply our bodies with the vitamins and minerals it needs in the most natural way, drives us to seek healthier nutrition.
Whole grains which contain all parts of the kernel: the wheat germ supplies protein and is a source of vitamins and minerals, the bran is a source of dietary fibers and the endosperm is a source of carbs and protein, these are foods which were proven to benefit our health.

In 2013 the Ministry of Health published a statement paper specifying the dietary advantages of consuming whole grain breads. In these breads 100% of all the flours are made with whole grains.
This statement paper is supported by many studies which recommend consumption of whole grains for a healthy lifestyle:

  • Whole grains help digestion, increase feeling satiety and help maintain a normal weight.
  • Whole grains reduce the risk of heart diseases.
  • Whole grains assist with balancing blood sugar levels and reducing the risk of type 2 diabetes.
  • Whole grains help balance lipids and reduce blood cholesterol levels.
  • Dietary fibers from wheat sources are attributed with anti- inflammatory and anti- cancerous traits.

Pre germination whole wheat- the production process

Pre germination whole wheat magnifies the dietary benefits above. It is produced in a unique process, which according to Ilan Goudsmid, quality and technology manager at Berman Group, it is a long one that demands all day, year-round technology supervision, due to obligatory production conditions (water temperature and humidity).
In this process whole wheat grains go through stages of sifting, cleaning and squashing, followed by washing in lukewarm water. The squashed grains are soaked in water for a long time. Throughout the soaking the grains absorb water until they reach the beginning of the sprouting process. In this stage the grains are moved to a mixture of whole wheat flour, for the making of pre germination whole wheat breads.

Pre germination whole wheat- nutritional enrichment

Pre germination whole wheat is known to have more nutritious values than regular whole wheat. Studies show tha an addition of pre sprouted wheat to the mixture of whole flours increases the availability and levels of vitamins such as vitamin E, vitamin C and vitamins from group B, as well as increases the availability of dietary fibers.
Pre germination whole wheat bread from The Berman Group is enriched with additional B vitamins:
Vitamin B1 (thiamin), vitamin B2 (riboflavin), vitamin B6 (pyridoxine) and folic acid.

B vitamins are essential to the energy making process in the body and help with carbs and protein metabolism.

The Berman Group has three types of pre germination whole wheat breads: Berman Layinyan, Berman Layinyan Light and Rye Bread.