Process for producing germinated and fermented cereal flours for the formulation of cereal products with high nutritional value

Abstract

The present invention relates to processes for producing sprouted and fermented flours from various cereals (wheat, barley, oats, and triticale) aimed at formulating cereal products with high nutritional value and desirable organoleptic qualities. Similarly, this invention aims to formulate new functional biscuits by incorporating sprouted (S) and fermented (F) cereal flours in optimized proportions. Making the biscuits requires a mixture of germinated and fermented flours (FG and FF), margarine (25-28 g), sucrose (27-30 g), icing sugar (2-3 g), whole egg (18-20 mL), baking powder (0.5-0.7 g), sodium bicarbonate (0.25-0.28 g), salt (0.2-0.25 g), and water (10-12 mL). The biscuits are baked in an oven at 157-200°C for 25 minutes, then left to cool at room temperature.