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Germinated grains treatment for bread dough admixt. - by brief heating to kill starch-destroying enzymes
In a process for the treatment of germinated cereal grains, in the mfr. of breah and pastry, the grains are briefly (20 mins. to 6 (hours) heated to 70-90 degrees C (85 degrees C) after the germination and before the dough is prepd. This makes germinated grains usable for human consumption and reduces the baking time from 24 hours for the Horlebeck method to 85 mins. It is not confined to the baking of pumpernickel and utilises the vitamins contained in germinated grains.
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