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Sprouted wheat flour boosts bread quality for healthier diets worldwide!

International Journal of Food Science
The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread
Наталья Владимировна Науменко, Irina Potoroko, И. В. Калинина, Rinat Fatkullin, Eva Ivanišová

Paper Summary

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The researchers studied using whole wheat flour from sprouted wheat in bread-making. They found that replacing 20% of refined flour with this whole wheat flour improved the bread's quality. The bread had a high volume and good texture. The researchers also looked at the dough's structure and found that this replacement percentage worked best for making high-quality bread.