When we sprout grains, the grain itself is treated better, and therefore treats the human body better. We will review the nutritional and digestive benefits of sprouted grain breads, the methods for sprouting grains, and the formulation and process of a truly wonderful 100% sprouted grain bread.
With the sprouting method, products become far more digestible because the starches are turned into simple sugars; the proteins are broken down into amino acids; and the fats are converted into soluble fatty acids. The overall enzyme content of the product is greatly increased and the sprouting process.
With growing concerns about the American diet, many of us are beginning to reduce our intake of highly processed, white flour-based breads. Whole grain breads, whether wheat or rye, seeded or not, commercially-yeasted or naturally-leavened, are some of the many choices we consider when consuming our bread products. Bakeries from small to large have taken note, and more varieties of healthful breads are becoming available every day.
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With the sprouting method, products become far more digestible because the starches are turned into simple sugars; the proteins are broken down into amino acids; and the fats are converted into soluble fatty acids. The overall enzyme content of the product is greatly increased and the sprouting process.
With growing concerns about the American diet, many of us are beginning to reduce our intake of highly processed, white flour-based breads. Whole grain breads, whether wheat or rye, seeded or not, commercially-yeasted or naturally-leavened, are some of the many choices we consider when consuming our bread products. Bakeries from small to large have taken note, and more varieties of healthful breads are becoming available every day.
Read More
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