Cereals & Grains Association
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Sprouting and malting for specialty food ingredients.
R. HANSEN (1). (1) Briess Malt & Ingredients Co., Chilton, WI, U.S.A.

Shelf stable, dry, sprouted and malted ingredients have been produced and safely used in certain applications for thousands of years. This talk will provide a broad overview of the current products available in the US marketplace. Existing definitions and standards for these products will be discussed. We will walk through the production process and provide an overview of the structural and nutritional changes that occur at different stages of the sprouting process. The microflora and changes in the overall microbial numbers and population during the process will be discussed. Features and benefits of sprouted ingredients conferred by the sprouting process for a few select applications will be discussed. All this information will be summarized to demonstrate when and how these novel ingredients can be safely used.

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