Re: Phytic acid and sprouting

[Guest guest]

Depends how long you sprout. Phytic acid is a storage form of phosphorous and is

used by the seed during sprouting. Here is one study:

http://www.sciencedirect.com/science?_ob=ArticleURL & _udi=B6T6R-49NPWC3-BR & _user=\

10 & _coverDate=12%2F31%2F1994 & _rdoc=1 & _fmt=high & _orig=search & _sort=d & _docanchor= & \

view=c & _searchStrId=1318066371 & _rerunOrigin=google & _acct=C000050221 & _version=1 & _\

urlVersion=0 & _userid=10 & md5=d8abc6cf342bb76e7f4be3a3b15f7fba

I suspect that the longer the sprouting is allowed to progresm the more

phosphorous is used and at some point there should be very little left.

However, keep in mind that the whole point of sprouting is to convert starch to

cellulose so if you sprout too long, the starch gets used up and there is none

left to eat!

Cheers,

>

> Does anybody know how much phytic acid is removed when you sprout grains and

> beans?

>

> Ami

>

[Guest guest]

LOL! I hear you.

Maybe I will sprout for a few days and then, grind them up and ferment some.

Ami

>

> However, keep in mind that the whole point of sprouting is to convert starch

to cellulose so if you sprout too long, the starch gets used up and there is

none left to eat!

>

> Cheers,

>

>

>

[Guest guest]

Sprouting is also called " malting " so you can do searches on this term as well.

Maltsters typically sprout barley, but they also sprout wheat, oats and others.

They typically wait until the rootlet is the same length as the seed and then

they halt the sprouting by drying.

This consumes the least amount of starch while producing the maximum amount of

enzyme so that virtually all the starch can be converted to fermentable sugars.

Cheers,

>

> LOL! I hear you.

> Maybe I will sprout for a few days and then, grind them up and ferment some.

>

> Ami

>

> >

> > However, keep in mind that the whole point of sprouting is to convert starch

to cellulose so if you sprout too long, the starch gets used up and there is

none left to eat!

> >

> > Cheers,

> >

> >

> >

>

[Guest guest]

Here's a link on that: http://www.howtobrew.com/section2/chapter12.html

I find the homebrew process fascinating. But I decided to stop pursuing it

because I don't drink beer. LOL!

> >

> > LOL! I hear you.

> > Maybe I will sprout for a few days and then, grind them up and ferment some.

> >

> > Ami

> >

> > >

> > > However, keep in mind that the whole point of sprouting is to convert

starch to cellulose so if you sprout too long, the starch gets used up and there

is none left to eat!

> > >

> > > Cheers,

> > >

> > >

> > >

> >

>

[Guest guest]

This is interesting. Malted barley flour - made from sprouted, dried, ground

barley, is actually sold as a dough conditioner. Bob's Red Mill carries it, and

there are other brands as well.

http://www.practicallyedible.com/edible.nsf/pages/maltedbarleyflour

" In baking, Malted Barley Flour needs to be used in combination with wheat

flour. For yeast risen goods, you can safely swap in up to 1/4 Malted Barley

Flour; for non yeast-risen baked goods such as cookies, quick breads, up to 1/2.

For recipes where there is no rising at all happening (e.g. using it as a

thickener for gravies, soups, stews), you can use 100%.

(Copyright 2010 Practically Edible. All rights reserved and enforced.) Read more

of this snippet here :

http://www.practicallyedible.com/edible.nsf/pages/maltedbarleyflour#ixzz0mg2zKjx\

O "

> >

> > LOL! I hear you.

> > Maybe I will sprout for a few days and then, grind them up and ferment some.

> >

> > Ami

> >

> > >

> > > However, keep in mind that the whole point of sprouting is to convert

starch to cellulose so if you sprout too long, the starch gets used up and there

is none left to eat!

> > >

> > > Cheers,

> > >

> > >

> > >

> >

>