Friday, April 16, 2010

4 days, no fake food

We were reading labels at the grocery store tonight and in a lot of cereals there are malted grains and defatted wheat germ. I looked that stuff up: malted grains are sprouted, then forced to stop sprouting by being heated. This makes some of the sugars more available to yeast in baking. Defatted wheat germ is the byproduct from pressing the oil out of the germ. It's high in protein.

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