Sprouting has technical, as well as nutritional, benefits
By Elaine Watson
- Last updated on
Whole wheat flour has a shorter shelf-life (as wheat germ contains oil, which can oxidize and cause rancidity) and more astringent flavor, while bread made with it takes longer to rise. However, sprouting - whereby grains are allowed to start germinating in a controlled manner - can tackle some of these issues and deliver superior loaf volume, proof times and dough stability coupled with a sweeter taste, said Dr Gang Guo, director of wheat research and quality for Ardent Mills.