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Sprouting. A process of incipient germination (q.v.) that may occur in harvested cereals (q.v.) that either have an excessive moisture content (q.v.) or are stored under moist conditions. It results in increased amylolytic and proteolytic activities (q.v.) in the affected gains. Flour from sprouted wheat (q.v.) will yield doughs (q.v.) with adverse physical properties.