A Guide to Sprouting Your Own Grains

A Guide to Sprouting Your Own Grains

Lin Carson, PhD, CEC Lin Carson, PhD, CEC

Lin Carson, PhD, CEC

发布日期: 2019年1月10日
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Sprouted Grains have been sprouting in the commercial baking news for quite a while, for more than one reason. So I decided to bring some experts onto my podcast to talk about food safety, and science behind sprouting:

The guests are:

  • Rob Wong: President at AgriNeo
  • Dr. Debbie Rogers: Director of Baking Services at AIB International

Rob explains how challenging it is fighting pathogens in this industry. AgriNeo invents technology on how to fight pathogens in all sorts of flours. Rob mentions the challenge of protecting flours, and implementing food safety at the manufacturing level is tricky to maintain the nutrition while still getting pathogens killed.

Debbie explains how the sprouting process works and what defines a sprout. The AACC international defines whole grain sprouting as: “Malted or sprouted grains containing all of the original bran, germ, and endosperm shall be considered whole grains as long as sprout growth does not exceed kernel length and nutrient values have not diminished. These grains should be labeled as malted or sprouted whole grain.”

Listen to what else they have to say on this episode of BAKED in Science!



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