Sprouted Cereal Grains and Products

Sprouting (or germination) is a traditional process widely used in most African and Asian countries to enhance nutritional properties and taste of grains. Recently, sprouting has gained traction in the Western countries, so much that products enriched in sprouted grains are launched on the market every year. Due to the great interest in this topic, this chapter summarizes the main effects of sprouting on grain components with particular focus on the nutritional profile and health benefits. Moreover, the scaling up of the process from household to industrial level, together with the monitoring of the process, is here addressed in view of producing baked‐products with balanced nutritional and technological quality.