Breadmaking Quality and Nutritive Value of Sprouted Wheat

Adjusting processing parameters such as water absorption, fermentation, mixing and proofing times, heat‐treatment of sprouted flour, and addition of K‐bromate and an emulsifier (no shortening) to a no‐time dough system, permitted addition of 20% 3‐day sprouted wheat flour to produce a white bread of overall good appearance and flavor. The lipid concentration increased during sprouting, but the increase in protein and fiber contents was more substantial. Appreciable increase in lysine, during sprouting, has also been reported; however, determined protein efficiency ratios did not indicate so probably because of destruction of lysine during heat treatment of sprouted flour (to inactivate detrimental enzymes) and during baking. High fiber content of sprouted flour probably also adversely affected lysine availability.