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Method for manufacturing a household flour
A method for manufacturing a household flour with improved baking properties, in particular for yeast-leavened bread, which mixes a first wheat flour with a second wheat flour, the second wheat flour being produced by softening wheat in aqueous surroundings wherein the wheat germinates; adding a liposome solution to the aqueous surroundings that the wheat is germinating in, the liposome solution penetrating the biomembranes of the wheat germ to enhance enzyme production; interrupting the germination phase after a predetermined time; drying the germinated material, and grinding the germinated material to produce the second wheat flour.
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