What's with the sprouted grain trend?

你可能已经注意到了sprouted grainproducts sprouting up everywhere. There’s a reason bakers and customers are jumping into this trend.

Some of the key benefits are:

  • 增加的维生素和矿物质量
  • 增加了营养素的生物利用度
  • Rich source of fiber
  • Increased digestibility
  • Some sprouted grain flours have double the shelf life of conventional whole wheat flour
  • These products taste delicious!

How does sprouting work?

当允许晶粒发芽时，使淀粉酶，蛋白酶和其他酶进行调动，改变晶粒组分和结构。这增加了营养和消化率。根据如何控制酶活性，决定了萌芽的成功是如何烘烤的。

发芽谷物的过程是什么？

It takes place in 3 steps:

1.陡峭：晶粒在配备机械搅拌的容器中浸没在热水中，以便将晶​​粒水合作，并使它们膨胀。停留时间从24〜28小时变化，其中合成了淀粉，蛋白质和其他生物大分子的水解所需的酶。

Subsequently, high molecular weight polymers are degraded into smaller compounds such as amino acids, dextrins, and monosaccharides, which can be further mobilized to the embryo to serve as nutrients, essential for growth of the new plant. During this process the grain becomes more friable with increased levels of available organic and inorganic nutrients.

2. Germination:Hydrated grains are transferred to a second vessel where cold and humid air flows through as the embryo continues its growth triggered by steeping (water imbibition). The grains are rotated periodically to prevent the rootlets from entangling into an unmanageable mass. Germination takes from 24 to 28 hours. Flow rate, air temperature and humidity as well as grains’ moisture content and acrospire growth, are monitored.

3.. Kilning:Germinated grains are transferred to a vessel where warm and dry air flows through to remove excess moisture and arrest enzymatic activity via heating and reduction of free water. Kilning time ranges from 24 to 28 hours.