What You Need to Know
Rinsing removes surface starch and lowers phytic acid content, while soaking at 20‑25 °C activates endogenous phytases that hydrolyze phytic acid. Sprouting at 25‑30 °C induces amylase and protease synthesis, accelerating starch gelatinization and protein hydrolysis during the final boil. The final simmer (80‑90 °C) gelatinizes starch, releasing glucose and maltose, and denatures residual anti‑nutrients, yielding a light, protein‑rich grain.
The Science
Primary Reaction
starch gelatinization and enzymatic hydrolysis of phytic acid