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Sourdough Bread And Diabetes
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<blockquote data-quote="Resurgam" data-source="post: 1877104" data-attributes="member: 355878"><p>Yes - that happens too, but the protein is also broken down - that is how clear beers are made, as without the breakdown of the proteins it would be cloudy - in wheat the gluten - a protein - is responsible for the rising of the dough as it traps the carbon dioxide, but flour from sprouted wheat would not rise well, unless, perhaps it was from a high protein form of the grain and the sprouting was carefully managed to leave enough protein, though as the enzymes would continue to work a long proving time would be a disadvantage.</p></blockquote><p></p>
[QUOTE="Resurgam, post: 1877104, member: 355878"] Yes - that happens too, but the protein is also broken down - that is how clear beers are made, as without the breakdown of the proteins it would be cloudy - in wheat the gluten - a protein - is responsible for the rising of the dough as it traps the carbon dioxide, but flour from sprouted wheat would not rise well, unless, perhaps it was from a high protein form of the grain and the sprouting was carefully managed to leave enough protein, though as the enzymes would continue to work a long proving time would be a disadvantage. [/QUOTE]
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