Sprouting improves the bread‐making performance of whole wheat flour (<scp><i>Triticum aestivum</i></scp> L.)

Abstract

It is possible to produce bread with improved volume and crumb softness using whole wheat flour from sprouted kernels. Thus, sprouting can be exploited as a pre-treatment to improve the bread-making performance of fiber-enriched systems. © 2020 Society of Chemical Industry.