Why is it important to avoid sprout damage for wheat grains that are required for wheat flour?
Mwove J. Answered question December 1, 2020
Sprouted wheat is very high in alpha amylase enzyme activity. High alpha-amylase activity leads to the production of dextrins and gummy substances during cooking, and to sticky and unattractive baked goods. It also results in products with poor color and weak texture
Mwove J. Answered question December 1, 2020