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Whole Grain Connection |
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Local and sustainable whole grains from farmer to baker, for good health |
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Sonora wheat history another look, 2008 This history of Sonora wheat is an ongoing project, last updated in
2008
Sourdough yeasts are different Lactobacillus bacteria in sourdough are very fussy about the sugars
they can use; preferred symbiotic sourdough yeasts do not use maltose so leaving it for the lactic bacteria to use as an energy
source.
Gluten is another name for the protein stored in wheat endosperm. There
are other proteins in wheat, but most of these are part of the wheat germ or wheat bran. Only the endosperm gluten protein
contributes to bread's light texture.
Is the enzyme phytase active when making pasta from whole wheat flour? Phytates are present in all seeds, including all those whole grains
and beans that we regularly eat. When any seed is soaked in water it begins the process of sprouting and all the enzymes increase
in amount, including phytase, which breaks down phytate and releases minerals that are held by the phytate.
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