Soaked grain

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The use of soaked grain brings the same result as hot soaked grain regarding the water absorption. The percentage of soaked grain has to be larger, however, and the standing time extended because cold water is not bound as quickly as hot water. Correspondingly, 20 – 30 % of the coarse grain is prepared with the same weight of cold water as soaked grain and allowed to swell overnight. Also, in this way, water enters the dough to a greater extent and is available more extensively during the first phase of the baking process for the gelatinization of the starch of the previously untreated coarse grain.

A significant formation of dextrin and sugar does not take place in soaked grain. For this reason, it practically has no influence on the formation of colours and flavouring substances in the bread.

One danger for soaked grain is temperatures of 30 – 35° C, the optimum of the metabolic activity of butyric acid bacteria. Should coarse grain be strongly contaminated with these, butyric acid is formed depending on the standing time, resulting in a really negative bread taste. Here it is recommended to add approx. 1 % dough acidifying agent (e.g. FERTIGSAUER), in relation to the quantity of coarse grain, to the soaked grain in advance.