Sprouted grains in product development. Case studies of sprouted wheat for baking flours and fermented beverages
Sign Up to like & getrecommendations! Published in 2021 at "International Journal of Gastronomy and Food Science"
DOI: 10.1016/j.ijgfs.2021.100375
Abstract: 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… read more here.
Keywords: baking flours; sprouted wheat; wheat; sprouted grains ... See more keywords
Analysis of Fatty Acid Composition in Sprouted Grains
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DOI: 10.3390/foods12091853
Abstract: A whole-grain diet is associated with the prevention of metabolic syndromes, including obesity, diabetes, and cardiovascular diseases. Sprouting improves the nutritional profile and bioactive properties of grains, which are important for use as raw ingredients… read more here.
Keywords: sprouted grains; acid composition; composition sprouted; fatty acid ... See more keywords
Sprouted Grains: A Comprehensive Review
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DOI: 10.3390/nu11020421
Abstract: In the last decade, there has been an increase in the use of sprouted grains in human diet and a parallel increase in the scientific literature dealing with their nutritional traits and phytochemical contents. This… read more here.
Keywords: comprehensive review; review; sprouted grains; grains comprehensive ... See more keywords