Menu 0 WE GERMINATE FOR YOU R + D + T (Innovation + Development + Tradition) The experience that our more than 100 years in the flour sector give us, together with our restless and nonconformist spirit and a long time of research, have led us to take advantage of a technique as simple as germination to improve our cereals. At the moment the seed awakens and begins its sprouting process, a series of internal phenomena take place within it that predispose its nutrients, until then stored and protected, to be able to use them later in its growth, in simpler ways that it can absorb. the better the embryo that will give rise to the new plant. At Alere, we wanted to use this state to achieve greater nutritional efficiency in our cereals and then be able to apply them in traditional processes, improving recipes and enriching food naturally. Elaboration The process of making our germinated flours always begins with the harvest. All our cereals come from farmers who respect the environment and, respecting this dogma, we source the crops closest to us. 1: Harvest. 2: Cleaning and selection. 3: Soak. 4: Controlled germination. 5: Low temperature drying. 6: Grinding in a stone mill. Nutritional benefits Germination enhances and improves the nutritional benefits provided by the three main components of whole grains: the germ, the bran and the endosperm. Improved digestibility During germination, enzymes are formed, such as amylases and proteases, which break down part of the starch to simpler compounds, and part of the proteins, to amino acids; thus achieving an improvement in digestibility. Greater bioavailability of minerals Thanks to the degradation of phytic acid, a compound naturally present in cereal bran and which acts as a mineral-binding element. Synthesis of vitamin E and D When the growth of a new plant begins, the synthesis processes of new compounds also begin, including tocopherols and tocotrienols, which act as vitamin E. Increased antioxidant capacity The main antioxidant compounds of the grain are phenolic compounds, which can be found in a soluble form or attached to the components of the cell wall. With germination, cell walls break down and phenolic acids that were attached to these plant structures are released, thus increasing the content of antioxidant compounds. Germination biochemistry All the nutritional and functional benefits of our germinated cereals and flours are due to the biochemical processes that develop within the cereal during germination. El objetivo de la germinación es poner a disposición de la planta todas aquellas sustancias que necesita para poder alimentarse y crecer. Por ello, se activan una serie de reacciones de hidrólisis en las que, los compuestos más complejos como el almidón, las proteínas, los lípidos y los fosfatos; se degradan a formas más simples que puedan ser empleadas por la plántula para crecer. Este proceso de degradación se inicia con la producción de hormonas vegetales o fitohormonas en el embrión, (principalmente las giberelinas). A su vez, estas fitohormonas se encargan de inducir la síntesis de enzimas hidrolíticas desde el salvado del cereal hasta el endospermo, que es la parte del cereal donde se almacenan la mayor parte de sustancias de reserva. Estas enzimas pertenecen a la familia de las hemicelulasas, amilasas, proteasas y fosfatasas. Las hemicelulasas degradan la pared celular del endospermo, permitiendo así el paso a su interior a otras enzimas como las amilasas y liberando los ácidos fenólicos que se encontraban unidos a las estructuras vegetales. Las alfa y beta amilasas degradan una parte del almidón a hidratos de carbono simples (mono y disacáridos), siendo algunos de ellos utilizados por el embrión para sus procesos metabólicos y quedando el resto en el grano en forma de azúcares. La otra parte del almidón, se mantiene como almidón “modificado”, es decir, queda dañado y, por tanto, es más fácilmente digerible por las enzimas. Las proteasas degradan parcialmente las proteínas hasta compuestos solubles como oligopéptidos, polipéptidos y aminoácidos; aumentando así su disponibilidad. Por su parte, las fosfatasas hidrolizan los fitatos que se encuentran en el grano en forma de complejos insolubles formados por la unión del ácido fítico con los minerales (K, Mg, Ca, Mn, Zn y Fe); inhibiendo así su acción quelante y liberando los minerales para que puedan ser aprovechables por nuestro organismo. 980569504 / 980521450 Ctra Villalpando, km 2 info@alerevital.com NOTICIAS GERMINADAS FINANCIADO POR: MÉTODOS DE PAGO: 2021 @ Alere Vital | Legal Notice | Privacy Policy | Terms and conditions | Cookies Policy | Customize Cookies | Web design: The Other Communication This website uses its own and third-party cookies for its proper functioning and for analytical purposes. By clicking the Accept button, you agree to the use of these technologies and the processing of your data for these purposes. More information TO REFUSE TO ACCEPT