Fruit of the Grain- A Not so Little Sprout

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Fruit of the Grain

 

Scientific advances and commercial efficiency have allowed the food

industry to derive maximum use of commodity agricultural products,

including grains.

http://www.findarticles.com/p/articles/mi_m3289/is_4_172/ai_99933138

 

A Not so Little Sprout

 

Sprouted grains are seen in a number of baked goods at natural

health food stores.

 

The concept behind the use of rains is that the enzymes produced

sprouting convert starch into more digestible maltose, and the

vitamin and mineral content available for digestion increases.

 

In effect, the sprouting process " pre-digests " grains.

 

Sprouted grains, however, can present a manufacturing challenge due

to greater variability in starting material such as moisture

content. And, many products must be frozen through distribution.

 

Alvarado St. Bakery, Rohnert Park, Calif., has a line of sprouted

baked goods including breads, tortillas, pizza breads, hot dog buns

and bagels.

 

At the end of 2002, a sprouted grain and seed bread named " Food For

Life Genesis 1:29 " was introduced by the Food For Life Baking

Company Inc., Corona, Calif. The sprouted grains and seeds listed on

its ingredient legend include wheat, corn, soybeans, chia seeds,

barley, miller, rye, brown rice kamut and a number of others,

including teff. Teff grain is purported to be used in Ethiopia,

Australia and India, but is little known elsewhere in the world.

 

www.a!varadostreetbakery.com/faq_asb.html#1 -- Alvarado St. Bakery's

FAQ page on sprouted wheat

 

www.gav.mb.ca/agriculture/livestock/nutrition/bzal7s0l.html -- A

study an the impact of sprouted grain feed for livestock

 

www.mda.state.mn.us/mgo/crops/Teff.htm -- Information on Teff grain

 

www.foodforlife.com/faq.asp -- Information on advantages of spouted

grain