Processes for making steeped whole grains and products comprising steeped whole grains

Abstract

Disclosed herein is a process for producing a steeped grain comprising steeping at least one grain at a temperature from about 2° C. to about 29° C. for a period of time less than about 24 hours to a moisture content ranging from about 29% to about 38%; optionally, germinating the at least one grain for less than about 2 days; and kilning with controlled air circulation the at least one grain at a temperature ranging from at least about 49° C. to about 93° C. for less than about 20 hours to a moisture content of about 7% to about 16%. Also disclosed herein is a sprouted grain prepared from the processes disclosed herein. Further disclosed herein are a dough comprising steeped whole grains prepared from the processes disclosed herein, as well as baked goods and beverages comprising steeped whole grains prepared from the processed disclosed herein.