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Can Sprouted Wheat Buff Up The Tarnished Image Of Wheat Products?

July 11, 2014: 12:00 AM EST
Flour made from sprouted wheat offers functional and production benefits that are increasingly attractive to consumers and producers respectively. Sprouted wheat is nutritionally superior to non-sprouted, because of higher levels of vitamins, minerals, phenolic compounds and antioxidants. Non-fibrous carbs are lost during sprouting, leaving higher levels of fiber and protein. Sprouted wheat also tastes better, has faster proof times (10 percent faster in some tests), and produces bigger bread loaf volumes. Loaves were 10 to 20 percent bigger when sprouted whole wheat flour was used to bake whole wheat bread. In some tests flour stability increased from 6.7 minutes to 11.7 minutes thanks to sprouting. The bottom line is that, as concerns about gluten and overconsumption of wheat continue to bother the public, “sprouting can give wheat products a whole new healthy image and an easier time in the factory”.
Robby Gardner, "Baking With Sprouted Wheat Flour", Nutrition Outlook, July 11, 2014, © NutritionalOutlook.com
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