Germination – awakening the seed to its full potential

Germination is a traditional process which has been used for centuries to produce malt from cereal grains, and it is the key component in brewing. Malting of cereal grains brings versatile flavor profile and pleasant mouthfeel to beers as well as whisky. Moreover, malts are used in baking and some other food applications. The germination process is also used for pulse ingredients like beans and lentils, which have high demand nowadays in the middle of plant-based revolution.

Many terms are used to describe the process and the outcome:

As a more general term the germination of seeds refers to the process of first moistening the seeds to increase their water content, enabling them to resume their metabolic activity and prepare to grow a new plant.

Sometimes the term sprouting is used. “Sprouts” are “the product obtained from the germination of seeds and their development in water or another medium, harvested before the development of true leaves and which are intended to be eaten whole, including the seed”, according to EU Regulation. Mung bean sprouts and lentil sprouts are often consumed as whole in salad.

Malting is the controlled germination or sprouting of cereal grains, most often barley, wheat, or rye. The term is used widely in the brewing industry.

The malting process consists of three stages: steeping, germination and kilning:

During the steeping, the grain is soaked in water that wakes up and activates the resting grain.
The germination allows the grain to produce and activate its own enzymes. Due to activation of enzymes, starch, proteins and cell walls are partly degraded, and the grains become friable and more water-soluble.

Kilning is a drying step that stops the activities of the grain and develops a pleasant flavor.

At the end of the malting process, the rootlets that are formed during the germination are removed.

If you are curious about learning more about the malting process, please look here.

Germination is a Clean Label approach to improve nutritional quality of the pulses.

In ancient Egypt, people germinated dried faba beans before cooking to boost nutrition. Nowadays, as consumers increasingly seek clean label products, germinated ingredients are emerging in the market, offering high protein and dietary fiber contents.

What is germination for food and beverage ingredients about?

Process — During germination, the seed grows small rootlets that push through the surface of the seed. The process involves the activation of enzymes that break down stored nutrient reserves in the seed, leading to the growth of the plant embryo. Germination requires air, water and time.

Purpose — Used to improve the nutritional quality of seeds and grains by increasing the availability of nutrients and reducing antinutritional factors. Germination of the pulse ingredient makes it easier for digestion.

Examples — Sprouted grains, legumes and seeds; malt for brewing, distilling and beverages.

What is germinated faba bean Sprau® about?

Viking Malt designed a unique, patent pending germination process, with a gentle heat treatment, aimed at enhancing the flavor profile of faba beans. The germinated faba bean Sprau® has versatile functionality, and it can be used as hero ingredient, making it possible to bring nutritional benefits to the consumers through delicious and easy-to-use end-products. In addition to food products, Sprau® is also a great ingredient for brewing, as it brings more mouthfeel to beers and supports sustainable crop rotation.

For many consumers, all the good nutrition in beans is out of reach due to digestive discomfort caused by alpha-galactosides, belonging to the group of FODMAPs. The germinating bean naturally degrades the alpha-galactosides, while leaving other components of dietary fiber to promote gut health, thus making it easier to digest.

You can read more about Sprau® at wearesprau.com and contact the team to discuss more about the opportunities.

Germination process

Did you know?

Sometimes the terms “germination” and “fermentation” are mixed, but the processes are totally different. Traditional fermentation has been used in food production for millennia. It uses microbial cultures to preserve foods, produce alcohol beverages, and improve the nutritional value and bioavailability of foods ranging from yoghurt to tempeh.