Sensory Profile

Vivagran® products have excellent organoleptic properties and have a pleasant taste, without off-flavours. In sensory analysis of white flour breads made by the Institute of Food Technology (IATA, Valencia), Vivagran® breads scored well in comparison with premium bread wheat and were noted to have an attractive colour with good taste and aroma.

In tests of Vivagran® made by Lantmannen Cereal Food R&D, in the Department of Food Science, Swedish University of Agricultural Sciences (Uppsala), wholegrain Vivagran® breads were found to be softer and more elastic than wholegrain wheat breads. They were judged as having a rich, sweet and aromatic flavour. Wholegrain Vivagran® breads had a slightly denser texture than wheat breads and an attractive golden-brown colouration, making Vivagran® ideally suited for applications such as wholemeal or speciality breads.

Lantmannen Cereal Food R&D also tested Vivagran® in breakfast cereal flakes and pearled grain (e.g. rice substitute) applications. Vivagran® was scored highly in comparison with other cereal grains, for its round and rich taste, golden-yellow colour and good texture.