Impact of Germination and Fermentation on Rheological and Thermo-Mechanical Properties of Wheat and Triticale Flours

Abstract

Common cereal processing through germination and fermentation usually has an important impact on the technological performance of the flours, mainly because of the activation of endogenous enzymes acting on macromolecules. The aim of the present study is to estimate the effect of germination and fermentation, using a mixture of Lactobacillus casei and Kluyveromyces marxianus subsp. marxianus, on the rheological properties of different wheat and triticale varieties. Moreover, the thermo-mechanical behaviour of the white wheat flour-based dough, including germinated grain flour or sourdough was also tested. Grains germination and sourdough fermentation exerted a high influence on the rheological behaviour of the flour-based suspensions. Germination affected the structure and stability of the suspensions, resulting in samples with viscous behaviour prevailing over the elastic one. The temperature ramp tests revealed that germination together with fermentation lead to higher resistance to temperature changes. In agreement with the results of the rheological investigations on rheometer, the Mixolab test performed on flour obtained from germinated grains revealed lower dough stability and protein weakening at temperature increase. On the other hand, a significant improvement of the pasting properties of the dough was obtained when adding sourdoughs to the wheat flour.

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

“…It is well-known that, through the germination process, the α-amylase activity from beans increased, a fact highlighted by the falling number value of the wheat GBF mixes, which decreased with the increased level of GBF addition in wheat flour. Under the α-amylase effect, the starch degradation was intensified, which led to a higher gelatinization capacity of mix flour and, therefore, to a decrease of it viscoelastic moduli [ 71 ]. Therefore, the samples with a GBF addition, which represented a higher level of α-amylase in the dough system, will present lower G’ and G” values and higher tan δ values compared to the control sample when dough mixes are in the starch gelatinization phase.…”

Effects of wheat flour supplemented with soy protein concentrate on the rheology, microstructure and water mobility of protein‐fortified precooked noodles

“…The mixolab (Chopin, Tripetteet Renaud, Paris, France) instrument was utilised to assess the thermo‐mechanical properties of the SPC‐supplemented wheat flours (Banu et al ., 2020). Each flour sample in a mixolab bowl was blended with the required amount of distilled water to reach a torque value of 1.1 Nm, which means the optimum dough consistency.…”

Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality

“…Germination induces changes in protein and starch digestibility (amino acid content, available sugars), an increase in the mineral bioavailability (calcium, copper, manganese, zinc), vitamin concentrations (riboflavin, niacin and ascorbic acid), polyphenols content and antioxidant activity and activates some hydrolytic enzymes such as amylases, proteases, lipases which may improve bread quality not only from the nutritional point of view but also from the technological point of view. The effect of germination combined with a fermentation process on dough rheological properties from different wheat and triticale varieties has also been reported in this Special Issue by Banu et al [6]. According to them, flour obtained from germinated grains presented lower dough stability, higher protein weakening and a significant improvement of dough pasting properties when sourdough was added in wheat flour.…”

“…The works published in this Special Issue presented recent advances in cereals, legumes and oilseeds grain products rheology and quality in different directions of research, such as obtaining special food products such as gluten-free ones [10,11], with a lower sodium content [12], novel ones by partial replacement of wheat flour with other flour types [2,8,9], or by combining different ingredients [1,10] which are high nutritional quality by improving the quality of raw materials to be used [3,7] or of the bakery products, by using ingredients with a high nutritional value [4,5,9] and using different technological methods [6], etc. In addition, novel methods to evaluate bread quality [13] and by-products valorization through circular economy approaches [14][15][16] have been developed in an extensive way in this Special Issue.…”