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Summer Sprouted Flour

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Sprouting Research

Browse through some published research reports below to uncover more detail about the special effects that sprouting/germination have on grains and lentils.

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The Impact of Soaking and Germination on Chemical Composition, Carbohydrate Fractions, Digestibility, Antinutritional Factors and Minerals Content of Some Legumes and Cereals Grain Seeds

Authors: Samia El-Safy, F.; Rabab, H.A. Salem1 and Ensaf Mukhtar, Y.Y.

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Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour

Authors: Slađana Žilić, Marijana Janković, Miroljub Barać,b Mirjana Pešić, Aleksandra Konić-Ristićc and Vesna Hadži-Tašković Šukalovićd

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Visualization of Enzyme Activity in Germinating Cereal Seeds Using a Lipase Sensitive Fluorochrome

Authors: Svend Aage Jensen and Flemming Heltved

Summer sprouting research

From Visualization of Enzyme Activity in Germinating Cereal Seeds Using a Lipase Sensitive Fluorochrome.  Authors: Svend Aage Jensen and Flemming Heltved