18 03, 2019

What’s with the Sprouted Grain Trend?

You've probably noticed sprouted grain products sprouting up everywhere. There's a reason bakers and customers are jumping into this trend. Some of the key benefits are: Increased amount of vitamins and minerals Increased bioavailability of nutrients Rich source of fiber Increased digestibility Some sprouted grain flours have double the shelf life of conventional whole wheat flour These products [...]

25 01, 2019

Malt

Malt Also known as Malting What is Malt? Malt is the result of an enzymatic process for germinating grains and allowing them to sprout. Barley is the most commonly malted grain due to its high enzyme content. Other grains such as wheat, rice, oats, millets, corn, rye, sorghum and triticale can be [...]

8 08, 2017

How to Make Sprouted Wheat Berries for Sprouted Grain Bread

Why sprout? Using sprouted wheat berries to make bread is becoming popular due to their nutritional value. The protein and lipid content in wheat are increased with sprouting.1 Amylopectin, which can affect blood sugar levels, is decreased. Furthermore, wheat sprouts contain materials like sulforaphane and certain antioxidants that could help prevent cancer.2 Procedure for sprouted [...]

10 06, 2015

Sprouting

Sprouting Also Known As Sprouted Grains or Malting What is Sprouting? Sprouting or malting is the controlled process of allowing germination of grains. As a result, amylases, proteases and other enzymes are mobilized, modifying the grain components and structure.1 Malted/sprouted grain can be used in the production of value-added bakery products with [...]

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