| Popis: |
The use of sprouted grains as food ingredients has increased over the last decade. Traditionally, bread has been the main food product that utilized sprouted grains, but now sprouted grains are used in many baked food products, such as tortillas, granola, cookies, crackers, and muffins, as well as other applications such as snacks, bars, breakfast cereals, side dishes, and salads. The scope of this chapter focuses on the processing and functionality of sprouted grains as ingredients, and the tools used to assist in the understanding of the impact of sprouting on the ingredient and final product. |
