multigrain

Multigrain refers to foods made from a mixture of more than one grain. It is a broad, non-specific term that does not indicate which grains are used, in what proportions, or whether the grains are whole or refined. Multigrain products appear in breads, cereals, crackers, and other baked goods.

Common grains that may be included are wheat, barley, oats, corn, rye, millet, sorghum, buckwheat, and rice, sometimes with added seeds such as flax, sesame, or sunflower. The exact mix varies by product, producer, and region. Because multigrain simply denotes multiple grains, it does not reliably convey nutrient content or fiber level.

The term can be used whether all grains are refined or all are whole, and many commercial multigrain breads mix refined flour with some whole grain flour. Therefore, a multigrain label alone does not guarantee higher fiber or more whole grains than a single-grain product. For nutrition expectations, consumers should read the ingredient list and nutrition facts, and look for terms like "made with whole grains" or "100% whole grain" for stronger indicators of whole-grain content.

In baking and cooking, the presence of multiple grains can affect flavor, texture, and hydration. Multigrain products may have nuttier or earthier flavors and denser crumb, and formulations often require adjustments in water and mixing to accommodate varying gluten content and grain types.