Sprouting wheat before making bread can actually improve its quality. The researchers found that when wheat is sprouted under specific conditions, it can lead to better bread volume and softer texture. Even though sprouting weakens the gluten in the wheat, it also makes the dough more stretchy, which is good for making bread. By carefully following certain measurements during the bread-making process, sprouted wheat flour can result in bread with increased height, volume, and softness. This means that using sprouted whole wheat flour can enhance the quality of fiber-enriched bread.