LAUSR

Abstract Sprouted grains are being used as an ingredient in multiple food product developments because of their high nutritional value, interesting technological properties and sensory attributes. The germination conditions are decisive for ensuring sprouts quality and their particular behaviour as food ingredients. In this article, a process for self-producing sprouted wheat flours is described and two applications of sprouted grains are studied: the effect of wheat sprouting time for producing new baking flours; and the evaluation of the microbiological risk of homemade rejuvelac, a sprouted wheat-based fermented beverage. Results showed that in short-term sprouting of 12 h may be reached the end-use functionality of sprouted wheat flours without compromising the functional properties of doughs. A safe protocol for rejuvelac production is described. Additionally, an inoculated alternative preparation with a commercial strain of Lactobacillus acidophilus is developed due to the growing interest in fermented beverages.