Sprouted grain

Starch is converted enzymatically toglucose either by diastase present in sprouting grain or by fungal amylase. The resulting dextrose is fermented to ethanol with the aid of yeast, producing CO2 as a coproduct. Other by-products depend on the type of process. 

Nutrition pioneer Weston A. Price s legacy of nutrition and healthful eating is detailed on this Web site. One of his followers, Sally Fallon, has written a fantastic book called Nourishing Traditions, which details ways to improve your diet by sprouting grains, through enzyme enrichment, and with other healthy ideas. 

Natural sources of sugar available to primitive people were fruit and honey, both of which can be made into wine with a maximum alcohol content of about 12 percent. Starch is also a potential source of alcohol, but it must be converted to sugar by enzymes before yeast can digest it. There are enzymes in saliva that can accomplish this, and one of the earliest kinds of hecr was made by Indians in tropical America who learned to chew corn to a pulp, spit it into clay pots, mix it with water, and let it ferment. Sprouting grains also produce usable enzymeS in standard beermaking, sprouted barley (malt) is used to convert the starcli of... 

Serve with Tortilla Chips (page 150) or on toasted sprouted-grain bread or yeast-free spelt bread. 

My mom created this fantastic alkalizing recipe to get more omega-3 fatty acids in her diet. It can be spread on sprouted-grain or spelt bread for breakfast or lunch, or spread on celery sticks for a snack. 

Try to eat a large raw salad daily. Eat cooked food, such as baked sweet potatoes, cooked millet, or steamed or sauteed salmon, as an accompaniment. Once you make this eating pattern habitual, it is actually quite simple. Alternatively, place salad ingredients on a sprouted-grain or brown rice tortilla to turn it into a delicious wrap. 

Raw food diet Diet mainly consists of fresh and uncooked fruits, vegetables, nuts, seeds, sprouted grains, and beans may be practiced as an omnivorous (raw meats and fish), vegetarian or vegan diet... 

Maltose (C12H22O11) is found in sprouting grain but occurs much less commonly (in nature) than either sucrose or lactose. Maltose is prepared commercially by the partial hydrolysis of starch, catalyzed either by enzymes or by dilute acids. 

Maltose, C12H22O11, is a sugar produced by malting (sprouting) grain. A solution of maltose at 25°C has an osmotic pressure of 5.50 atm. What is the molar concentration of maltose ... 

Hours derived from wheat without sprouted grains have some [i- but very little a-amylase activity (cf. 15.2.2.1). Thus, only a small amount of starch is degraded to fermentable maltose by handling dough. An insight into the extent of starch degradation is provided by the maltose value (cf. 15.4.1.1.1). Addition of a-amylase in the form of malt flour or as a microbial preparation increases the flour capacity to hydrolyze the starch. 

NUTRITIVE VALUES OF BREADS AND RELATED ITEMS. Bread has often been called the staff of life. This implies that it supplies most of the required nutrients. While this characterization might have had some basis when it was applied to the ancient types of coarse, whole grain breads that sometimes contained malted or sprouted grains, it does not seem to be very applicable to the modern types of breads made from highly refined flours. 

Miscellaneous Grain Processes Nutritive Values Protein Quality of Grains Enriched or Fortified Cereals New and Improved Varieties of Grains Sprouted Grains... 

Sprouting—Sometimes, grains may be sprouted for use as a vegetable, rather than for the production of malt. Hence, it is noteworthy that special equipment is now available for sprouting grains by hydroponics—a process in which the grain is sprouted by immersion in a water solution of essential nutrients. 

Sprouted Grains, During World War II, people were advised to use sprouted seeds as sources of vitamin C in the event that the supplies of fresh produce became limited. Nevertheless, few people are aware of the other improvements in nutritive value which result from the sprouting of the cereal grains. Table C-8 shows how the sprouting of oats in a special nutrient solution (the process known as hydroponic sprouting) affects the level of nutrients. 

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