Abstract
Summary This study assessed the impact of germination duration on two varieties of wheat grown organically (Expresso and Syngenta SY Basalt (Basalt)). In Expresso, d ‐glucose content increased from 0.06 g/100 g in the control to 0.55 g/100 g after a 24‐h germination period ( P < 0.05). In both varieties, similar increases were observed for sucrose and maltose, and no pattern emerged for resistant starch or phytate. In Basalt, baseline phytate (0 h 1.07 g/100 g) did not differ from treatment groups (6 h 0.97 g/100 g; 12 h 0.98 g/100 g; 24 h 1.09 g/100 g; 36 h 0.98 g/100 g). Functional properties of flour decreased with germination duration and resulted in bread which panellists perceived to have inferior crumb (24 h Expresso; 36 h Basalt; P < 0.05). However, there was no difference in the overall acceptability of breads across treatments and inclusion of germinated wheat improved bread sweetness.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 9
Claim · model-written summary
Expresso glucose rose after 24 hours germination.
- Taxon
- wheat
Triticum aestivumt0 - Material
- Expressoe0
- Treatment
- 24‐h germination periode0
- Outcome
- d ‐glucose contente0
- Direction
- increasede0
- Value
- 0.55 g/100 ge0
- Qualifier
- 0.06 g/100 ge0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In Expresso, d ‐glucose content increased from 0.06 g/100 g in the control to 0.55 g/100 g after a 24‐h germination period ( P < 0.05).”
t0“wheat”
Claim · model-written summary
Sucrose and maltose rose similarly in both wheat varieties.
- Taxon
- wheatTriticum aestivumt0
- Outcome
- sucrose and maltosee0
- Direction
- increasese0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“wheat”
e0“In both varieties, similar increases were observed for sucrose and maltose”
Claim · model-written summary
Resistant starch and phytate showed no clear pattern.
- Taxon
- wheatTriticum aestivumt0
- Outcome
- resistant starch or phytatee0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“wheat”
e0“no pattern emerged for resistant starch or phytate.”
Claim · model-written summary
Basalt phytate did not differ across germination treatments.
- Taxon
- wheatTriticum aestivumt0
- Material
- Basalte0
- Treatment
- treatment groupse0
- Outcome
- phytatee0
- Direction
- did not differe0
- Comparator
- baseline phytatee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“wheat”
e0“In Basalt, baseline phytate (0 h 1.07 g/100 g) did not differ from treatment groups (6 h 0.97 g/100 g; 12 h 0.98 g/100 g; 24 h 1.09 g/100 g; 36 h 0.98 g/100 g).”
Claim · model-written summary
Flour functional properties decreased with germination duration.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- germination duratione0
- Outcome
- Functional properties of floure0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“wheat”
e0“Functional properties of flour decreased with germination duration”
Claim · model-written summary
Panelists rated crumb as inferior for 24 hour Expresso bread.
- Taxon
- wheatTriticum aestivumt0
- Material
- Expressoe0
- Outcome
- inferior crumbe0
- Direction
- inferiore0
- Qualifier
- 24 h Expressoe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“wheat”
e0“panellists perceived to have inferior crumb (24 h Expresso; 36 h Basalt; P < 0.05)”
Claim · model-written summary
Panelists rated crumb as inferior for 36 hour Basalt bread.
- Taxon
- wheatTriticum aestivumt0
- Material
- Basalte0
- Outcome
- inferior crumbe0
- Direction
- inferiore0
- Qualifier
- 36 h Basalte0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“wheat”
e0“panellists perceived to have inferior crumb (24 h Expresso; 36 h Basalt; P < 0.05)”
Claim · model-written summary
Overall bread acceptability did not differ across treatments.
- Taxon
- wheatTriticum aestivumt0
- Outcome
- overall acceptability of breadse0
- Direction
- no differencee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“wheat”
e0“there was no difference in the overall acceptability of breads across treatments”
Claim · model-written summary
Germinated wheat improved bread sweetness.
- Taxon
- wheatTriticum aestivume0
- Outcome
- bread sweetnesse0
- Direction
- improvede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“inclusion of germinated wheat improved bread sweetness.”
The same questions in other papers
processing · molecular: metabolites · Triticum aestivum (wheat)Positive and negative results
13 papers in the same direction as this paper · 7 in the opposite direction · 1 reporting no difference from an alternative
- negative
- no effect
- no effect
18 papers more in this group
See all 22 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.