The Sourdough School

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Learn to bake, eat, and share the healthiest bread in the world. Discover how to bake as Lifestyle Medicine from the walled gardens of Dr Vanessa Kimbell’s beautiful Victorian home in rural Northamptonshire in the UK, where we train healthcare professionals, teach bakers, and support individuals to bake personalised bread using nutrigenetics and gut health assessments.

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643 - ‘Nutritional and end-use perspectives of sprouted grains: A comprehensive review’. Food Science And Nutrition. Volume 9, Issue 8, Pages 4617 - 4628

Reference Number: 643

Year: 2021

Authors: Ali Ikram et.al

Link: Link to original paper

Flavour: Amino acids

Nutrition: Amino Acids | B Vitamins | Carbohydrates | Iron absorption | Minerals | Phytic acid | Selenium | Vitamins

Inclusions: Barley

Summary

Summary

Scientific literature is evident that germinated seeds possess a promising potential for essential nutrients, flavours, and textural attributes over non-germinated grain. In recent decades, sprouting has also been investigated as a potential green food engineering technique to boost the nutritive profile of grains. Sprouting grains have multifold applications in different fields such as baking, pharmaceutical, and cosmetic industries. During sprouting, the shifting of molecular structures to macroscopic takes place. Sprouting reactivates the grain metabolism which leads to the catabolism and degradation of antinutrient and macronutrient compounds. These modifications have an effect on human health and on the nutritional content of the foodstuffs. Sprouting grains have high bioactivity against diabetes and cancer. Germination is also an outstanding green food development technique to increase the seed’s nutritive profile in terms of quality. The present review focuses on the sprouting of grains, changes in nutritional profile, and the technological exploration of sprouted grains.

KEYWORDS: Germination, nutritional changes, products, sprouting

Significance to the baker:

Sprouted grains are whole grains that are soaked and then nurtured in a warm, moist environment until sprouting occurs. Interestingly, sprouting appears to alter the grain’s structure, potentially enhancing its nutritional profile and digestibility. More specifically, sprouting can degrade phytic acid, making vitamins and minerals bioavailable. What’s more, sprouting can also increase the levels of prebiotic oligosaccharides in oat, barley and wheat. With that said, sprouting impacts the nutritiousness and digestibility of different grains in unique ways.

Take a look at our courses at The Sourdough School

All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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