US2016205951 (A1) ― 2016-07-21

US2016205951 (A1) ― 2016-07-21

PROCESSES FOR MAKING SPROUTED WHOLE GRAINS AND PRODUCTS COMPRISING SPROUTED WHOLE GRAINS  

https://pl.espacenet.com/publicationDetails/biblio?DB=EPODOC&II=0&ND=3&adjacent=true&locale=pl_PL&FT=D&date=20160721&CC=US&NR=2016205951A1&KC=A1

Disclosed herein is a process for producing a sprouted grain comprising steeping at least one grain at a temperature from about 2° C. to about 29° C. for a period of time less than about 24 hours to a moisture content ranging from about 29% to about 38%; optionally, germinating the at least one grain for less than about 2 days; and kilning with controlled air circulation the at least one grain at a temperature ranging from at least about 49° C. to about 93° C. for less than about 20 hours to a moisture content of about 7% to about 16%. Also disclosed herein is a sprouted grain prepared from the processes disclosed herein. Further disclosed herein are a dough comprising sprouted whole grains prepared from the processes disclosed herein, as well as baked goods and beverages comprising sprouted whole grains prepared from the processed disclosed herein.