GB1408781 (A) ― 1975-10-08

PREPARATION OF SPROUTED CEREAL GRAINS FOR USE IN THE PREPARATION OF BREAD CRISPBREAD AND OR OTHER BAKERS WARES  

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A dough suitabe in making bread, crispbread and other bakers' wares is produced by (a) causing cereal grain to sprout, (b) heating the sprouted grain above 65 C and (c) incorporating the heated grain into a dough.