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610 Part 5: Fruits, Vegetables, and Cerealsdevelopment in the product during fermentation is a critical
step, and the growth of probiotic organisms in cereal products is
greatly stimulated by the addition of malted flour (either of the
same grain or of barley malt) or milk, due to the increased avail-
ability of fermentable sugars, peptides, and amino acids. For
probiotic weaning foods, the use of malt has a further advantage
since at a given viscosity, the product has a higher nutritional
den-sity.
Probiotic cereal foods are in their infancy, and the future will
probably see further development in this type of product. New
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