ABSTRACT
The quality of flour from sprouted wheat may be improved by pearling the wheat prior to milling. This procedure may extend the limits of sprouting acceptable in milling wheats. The poor quality of sprouted wheat may be largely attributed to the presence of high levels of alpha-amylase and other hydrolytic enzymes present in parts of the grain removed by pearling. Pearling greatly reduced flour alpha-amylase in field sprouted wheat, making sprouted wheat sound. Falling numbers as low as 62 seconds were improved to over 200 seconds by this process, with a more than 10fold decrease in alpha-amylase in some samples.
