Admixing bakery dough with germinated cereal flour - to increase aroma formation starch saccharification and leavening

摘要

Aroma formation in bakers' wares is accelerated by admixing the dough with very finely ground germinated cereal subjected to strong germination, to achieve plumule height 5-10 mm, before addn. to dough. Roots may be 20 mm long. Bread and pastry having cake-like tast e can be prepd. from cereal and water. Germinated cereal addn. strengthens aroma and shortens baking time. Saccharification of starch is increased, to an extent such that sugar or sweetener addn. is unnecessary. Leavening is intensified.