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Bakery ingredient based on whole germinated cereals, and method for implementing it
The principle is to germinate cereals, and for this purpose to use a net bag with a fine mesh, to prepare the conventional bread dough and to incorporate therein the whole germinated cereals without milling, chopping or screening; finally weighing, shaping and cooking are carried out according to conventional bread-making techniques. The invention makes provision for incorporating from 100 to 800 grams of germinatedcereals per kilo of flour implemented and in the particular case of wheat, the preferred weight will be 400 grams of germinated wheat per kilo of flour.
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