Ardent Mills introduces sprouted white spring wheat flour, which improves the volume of 100% whole wheat breads by up to 12% vs. its non-sprouted counterpart. In whole wheat applications, the sprouted flour elevates sweetness and reduces bitterness, and it cuts proofing time by 10%. The sprouting process increases the level of enzymes whose activity liberates simple and complex sugars that aid fermentation. It also yields a mature flour, which appears to improve the dough’s ability to retain leavening gases.
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