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Process for preparing a foodstuff from cereals and its use.
Cereal is softened in water. Subsequently it is allowed to germinate, that is for 3 to 7 days, preferably 5 to 6 days, in particular 5 days for rye and 6 days for wheat, inclusive of the softening time. After the germination process the moist, fully enzymically active, germinated cereal is heated to 40 to 70 DEG C, preferably 50 to 60 DEG C, in particular about 55 DEG C and subjected to heat treatment at this temperature over a time period of 8 to 24 hours, preferably 10 to 14 hours, without the moisture content being reduced. Subsequently, the cereal thus treated is if desired dried under mild conditions. The grains thus obtained have good swelling properties and, as an additive in the production of bread or baked goods, improve their flavour, moistness and freshness retention capacity. Moreover the product can also be used as a flavour intensifier.
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