Eco cereal improver in safe food production
2002
Saric-Konc, N. | Saric, M. | Filipovic, J. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
Through micro malting process, wheat, barley, oat and nude oat grains are transferred into one and two days old sprouts which have been after drying ground into a powder - an eco additive. Changes in chemical composition caused by malting were determined and the powder was supplemented to bread. Data show that barley sprouts have an adverse effect on bread quality and its sensory evaluation, but the addition of 2% either wheat, oat or nude oat sprouts is beneficial in brown bread production contributing to better nutritive value.
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