The germ of wheat makes only 2-3% of all kernel. Despite the small size, it is one of the healthiest products in the world consisting of 23 nutritive matters. Germs of wheat are famous for a large amount of iron, potassium and folic acid, B1, B3 and E vitamins, proteins, fibers, calcium, magnesium and zinc. They also contain powerful antioxidant a baking plate the name L-ergothioneine which doesn't collapse in the course of cooking.
The sprouts of wheat which are dried up and crushed into powder have soft nut aroma which well fits into many dishes and provides additional intake of vitamins. Here several ways of possible application of germs of wheat:
- Add them to cake, bread or cookies. Reduce the flour volume provided in the recipe having replaced the rest with wheat sprouts, twice. You can also add a tablespoon of germs to dough for wafers and pancakes.
- Use wheat germs instead of a grain or flour breading.
- Before preparation strew casserole (for example, with pasta and cheese) wheat germs. They will provide a good crisp.
- Application of germs of wheat is relevant for alignment of the top part of cake and square loaf. The mild flavor of germs won't kill taste of pastries.
- Germs of wheat can be added to porridge, ice cream or yogurt.
- The tablespoon of sprouts of wheat will be appropriate also in home-made