Abstract
Controlled germination is recognized for its potential to enhance both the nutritional profile and functional properties of grains, but there is limited information about the level of wheat germination that promotes functional changes without losing breadmaking potential. This research aims to analyze the physicochemical changes in wheat during germination for 36 hours, focusing on evaluating kernel changes, the flour breadmaking functionality, and bread characteristics. Pasting properties progressively decreased as the germination progressed, and apparent viscosity was barely detected after 36 hours germination. Initial decline in gluten index was observed at 24 and 36 hours germination, but gluten kept its aggregation capabilities. Optimal germination periods of 6 to 18 hours significantly improved flour functionality, evidenced by increased Gluten Performance Index, gluten index, and enhanced dough mixing properties. Further, mini-breads, developed after optimizing breadmaking conditions, displayed increased 2D areas in 24 and 36 hours and lower crumb hardness in 24 and 36 hours of germinated bread compared to those obtained with sound wheat flour. Significant correlations were found among alpha-amylase activity, Falling number, total and damaged starch content, RVA parameters, gelatinization enthalpy, and breadcrumb texture parameters. Developing mini bread using different levels of germinated flour demonstrates its viability for breadmaking offering a promising innovation within the whole-grain food industry . • Wheat kernels germinated for 36 hours have significantly high area. • Falling number and alpha-amylase activity show significant negative correlation. • Silver nitrate 10 mM allows restoring apparent viscosity of germinated flours. • The gluten index significantly decreased at 24 and 36 hours, indicating protein hydrolysis. • Bread volume increases with the germination time giving softer texture.
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Claims 9
Claim · model-written summary
Germination progressively decreased pasting properties of wheat.
- Taxon
- wheat
Triticum aestivumt0 - Treatment
- germinatione0
- Outcome
- Pasting propertiese0
- Direction
- progressively decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“germinated wheat”
e0“Pasting properties progressively decreased as the germination progressed”
Claim · model-written summary
Germination for 24 and 36 hours caused an initial decline in wheat gluten index.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- 24 and 36 hours germinatione1
- Outcome
- gluten indexe1
- Direction
- declinee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“germinated wheat”
e1“Initial decline in gluten index was observed at 24 and 36 hours germination”
Claim · model-written summary
Optimal germination periods of 6 to 18 hours significantly improved wheat flour functionality.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- Optimal germination periods of 6 to 18 hourse2
- Outcome
- flour functionalitye2
- Direction
- significantly improvede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“germinated wheat”
e2“Optimal germination periods of 6 to 18 hours significantly improved flour functionality”
Claim · model-written summary
Mini-breads from germinated wheat flour had increased 2D areas compared with sound wheat flour at 24 and 36 hours.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- germinatede4
- Outcome
- 2D arease3
- Direction
- increasede3
- Comparator
- sound wheat floure4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“germinated wheat”
e3“displayed increased 2D areas in 24 and 36 hours”
e4“lower crumb hardness in 24 and 36 hours of germinated bread compared to those obtained with sound wheat flour”
Claim · model-written summary
Germinated bread had lower crumb hardness at 24 and 36 hours than bread from sound wheat flour.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- germinatede4
- Outcome
- crumb hardnesse4
- Direction
- lowere4
- Comparator
- sound wheat floure4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“germinated wheat”
e4“lower crumb hardness in 24 and 36 hours of germinated bread compared to those obtained with sound wheat flour”
Claim · model-written summary
Alpha-amylase activity showed significant correlations with Falling number and total and damaged starch content in wheat.
- Taxon
- wheatTriticum aestivumt0
- Compound
- starche5
- Outcome
- alpha-amylase activitye5
- Direction
- Significant correlations were found amonge5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“germinated wheat”
e5“Significant correlations were found among alpha-amylase activity, Falling number, total and damaged starch content”
Claim · model-written summary
Silver nitrate 10 mM restored apparent viscosity of germinated wheat flours.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- Silver nitrate 10 mMe6
- Outcome
- apparent viscositye6
- Direction
- restoringe6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“germinated wheat”
e6“Silver nitrate 10 mM allows restoring apparent viscosity of germinated flours”
Claim · model-written summary
Bread volume increased with germination time in wheat.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- the germination timee7
- Outcome
- Bread volumee7
- Direction
- increasese7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“germinated wheat”
e7“Bread volume increases with the germination time giving softer texture”
Claim · model-written summary
Bread from longer germination time had softer texture in wheat.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- the germination timee7
- Outcome
- texturee7
- Direction
- softere7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“germinated wheat”
e7“Bread volume increases with the germination time giving softer texture”
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