Claim · model-written summary
Increasing soaking time and steeping temperature increased amylase activity.
- Taxon
- wheat and barley
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Hordeum vulgare
Triticum aestivumt0 - Treatment
- Increasing soaking time and steeping temperaturee0
- Outcome
- amylase activitye0
- Direction
- increasede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e0“Increasing soaking time and steeping temperature led to increased amylase activity, and also corresponded to reduced paste viscosity.”
t0“Wheat and Barley”
Title
Sasathorn Singkhornart; Gi-Hyung Ryu Preventive Nutrition and Food Science 2011. doi:10.3746/jfn.2011.16.1.067
Other claims from this paper (11)
- Intervention effect Short soaking time and lower steeping temperature decreased germination time and weight loss in wheat and barley.
- Intervention effect Short soaking time and lower steeping temperature increased germination percentage in wheat and barley.
- Intervention effect Protein content of wheat and barley increased slightly after germination.
- Intervention effect Crude fat and ash content did not differ significantly after germination in wheat and barley.
- Association Reducing sugar content decreased as steeping temperature increased from 25℃ to 35℃ in both cereals.
- Association Increasing soaking time and steeping temperature corresponded to reduced paste viscosity.
- Observation At 6 hr soaking and 35℃, germinated wheat reached 1,467.74 ㎍/g GABA.
- Observation At 12 hr soaking and 35℃, germinated wheat reached 1,474.70 ㎍/g GABA.
- Observation At 6 hr soaking and 35℃, germinated barley reached 2,108.13 ㎍/g GABA.
- Observation At 12 hr soaking and 35℃, germinated barley reached 1,691.85 ㎍/g GABA.
- Recommendation The authors recommend low steeping temperature and short soaking time for wheat and barley germination.