This paper studied the effects of germination on wheat grain characteristics, flour quality, dough rheological characteristics, fermentation characteristics, and steamed bread and bread quality.Results indicated that with increasing germination, the bulk density and 1 000-grain weight of wheat grains decreased, along with a greater degradation of starch within the endosperm.Both the whiteness and starch content in flour markedly diminished, while the damaged starch content markedly increased.There was a significant reduction in paste viscosity, breakdown, and setback values.Both the stability time and farinograph quality number trended downward, while the degree of softening trended upward.Both stretching energy and maximum resistance decreased, and extensibility showed an upward trend.In the experiment of making fermented flour products, compared with non-germinated wheat.The maximum dough height and total gas volume in the fermentation rheological properties showed an increasing trend, while the gas holding capacity showed a decreasing trend.The quality of steamed bread made from samples with falling numbers of 166 s and 179 s was relatively good, while the quality of bread made from samples with falling numbers of 137 s and 146 s was relatively good.This suggests that in the practical application of pre-harvest sprouted wheat, due to variety differences, the germination degree (falling number) cannot be the sole criterion for determining whether wheat grains are suitable as raw materials for flour products.The intrinsic properties of its components and actual processing quality of flour products should also be fully considered.
WANG Yuhui
,
XUAN Haohao
,
ZHENG Xueling
,
SHANG Jiaying
,
LI Yanlong
,
WANG Bin
,
HAO Hanzhang
. Effects of germination on wheat quality characteristics and steamed bread and bread quality[J]. Food and Fermentation Industries, 2025
, 51(15)
: 293
-302
.
DOI: 10.13995/j.cnki.11-1802/ts.041102
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