Malted product and method of preparing same

Claim 1

A PROCESS OF MAKING A FOOD FOR STIMULATING AND PROMOTING YEAST FERMENTATION IN DOUGH OF YEAST-RAISED FOOD PRODUCTS COMPRISING SPROUTING NATURAL WHEAT AT A TEMPERATURE OF APPROXIMATELY 80* F. IN THE PRESENCE OF STEEP MOISTURE TO RAISE THE MOSITURE CONTENT OF THE GRAIN TO FIFITY PER CENT OR HIGHER FOR A PERIOD OF TEN TO FIFTEEN DAYS TO MALT THE GRAIN TO A LINTNER VALUE RANGING BETWEEN 300* AND 400* AND TO REDUCE THE WEIGHT OF THE GRAIN APPROXIMATELY TWENTY PER CENT WHILE SUBSTANTIALLY MODIFYING THE PROTEIN AND STARCH CONTENTS OF THE GRAIN, DEHYDRATING THE MALTED GRAIN BY HEATING TO A TEMPERATURE SUBSTANTIALLY ABOVE 120* F. ABOUT 150* F., MILLING THE DEHYDRATED GRAIN TO FLOUR, AND TREATING THE MILLED PRODUCT WITH LIQUID CHLORINE IN SUFFICIENT QUANTITY TO COMPLETELY DESTROY THE PROTEOLYTIC AND DIASTATIC ENZYMES THEREIN.