doi:10.1094/CFW-59-5-0231 | VIEW ARTICLE

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Wheat Sprouting Enhances Bread Baking Performance1

K.Richter,²K.Christiansen,³ and G.Guo<sup>2,4

1</sup>Study performed by Ardent Mills in collaboration with Cargill Malt.²Ardent Mills, LLC, Minnetonka, MN, U.S.A.³Cargill Malt, Spiritwood, ND, U.S.A.⁴Corresponding author. E-mail: gang.guo@ardentmills.com; Tel: +1.952.238.4891; Fax: +1.952.935.7904. Cereal Foods World 59(5):231-233.

As consumers become more health conscious, the demand for tasty and convenient foods that provide nutritional and health benefits is increasing, and awareness and acceptance of whole grains continues to grow across many consumer segments. To improve the characteristics of whole grain breads, a white spring whole wheat flour has been developed using a patent-pending sprouting process. A study evaluating bread made with 100% sprouted whole wheat flour found that baking performance was enhanced. Compared with a control bread made with an nonsprouted whole wheat flour, bread dough made with 100% sprouted whole wheat flour had longer farinograph stability, increased mixing tolerance, and shorter proof times. When baked, the 100% sprouted whole wheat bread also had greater loaf volume and improved sensory quality.