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Grain germination - in which the grain is first germinated at above 65 degrees centigrade
Bread partic. crisp bread is formed from a dough of which the grain has been preliminarily germinated at >65 degrees C pref. 85C pref. in the presence of water for a period of 8 hrs. Pref. the water is subsequently removed and the grain heated over a period of an hr. from 30 degrees C to 85 degrees C in a jacket heated chamber housing a pair of contra-rotating agitators. The grain may be subsequently cooled by passing cooling fluid through the jacket and it may be germinated over a period of 15 to 18 hrs in a humidity of 100%. The method is used for bulk prodn. of bread which is baked for a period of 80 mins. and the resulting bread has a high crispness and lack of surfaces cracks.
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