The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread

Abstract

Whole wheat flour from sprouted wheat grain is a full-fledged raw ingredient containing essential amino acids, easily digestible sugars, and dietary fiber, with increased digestibility and enzymatic activity. The use of this raw material in the production of food products will contribute to the creation of products for a healthy diet of the population. This study is aimed at studying the possibility of using whole grain flour from sprouted wheat in the production of bread and its effect on the rheological and microstructural properties of dough and finished products. It was found that whole wheat flour from sprouted wheat grain had an even particle size and was characterized by a uniform distribution of particles over the size range (from 53 to 209 microns— 61 ± 3 % ); large particles from 297 to 497 microns were present in an amount of no more than 10 ± 3 % . The replacement of 20% refined flour with whole wheat flour from sprouted wheat grain resulted in better values of the farinograph quality index ( 200 ± 3 mm). The bread obtained according to this recipe had a high specific volume ( 4.21 ± 0.62 mL.g-1) and optimal rheological characteristics: total deformation 13.7 ± 0.3 mm, plastic 4.3 ± 0.3 mm, and elastic 9.4 ± 0.3 mm. The study of the microstructure of dough and bread also confirmed the established dependencies. This percentage of replacement of refined flour with whole wheat flour from sprouted wheat grain can be recommended as the best for obtaining bread of good quality with high rheological characteristics.

The Effect of Ultrasonic Water Treatment on the Change in the Microstructure of Wheat Grain, Dough, and Wheat Flour Bread

“…The test laboratory baking was carried out using the international method AACC 10-10.03 [ 18 ]. The recipe of the obtained samples is presented in Table 1 [ 10 ].…”

“…This result can manifest itself not only when processing the entire matrix of the food system but also when acting on its individual components, for example, on water. Using ultrasonic exposure as a technological operation at the stage of water treatment, it is possible to obtain significant results characterizing an increase in the permeability of the membranes of the shell cells of wheat grain, the development of a protein matrix, and the swelling of starch grains of wheat dough [ 9 , 10 ]. Thus, we supposed that the ultrasonic exposure is one of the environmentally friendly technologies [ 11 ].…”

“…The mechanical and chemical effects of collapse occur in two different areas: (i) inside the bubble with high pressure and a sharp rise in temperature and (ii) in the immediate proximity of the bubble, where a shock wave generated by the collapse creates enormous shear forces that change the physical and chemical properties of the water. The shock waves break hydrogen bonds in the water, which is similar to what occurs when the water is heated to the boiling point [ 10 , 11 ]. The high adsorption activity of hydroxyl ions formed under ultrasonic exposure causes accelerated wet-out of biological objects.…”

Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs

“…In this context, seed germination or sprouting has gained popularity in cereal processing as an effective practice to improve grains' nutritional quality and functional value. Sprouting involves the activation of endogenous hydrolytic enzymes that results in augmented digestibility of cereal proteins and starch [4]. Moreover, it increases the bioavailability of simple sugars, amino acids, phenolic compounds, minerals, and certain vitamins [4].…”

Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product

“…Deformation test, crumb characteristics, and test samples of bread were determined on "Strukturometr ST-2." As reported by Naumenko et al[28], slices up to 25 mm thick were obtained from the bread samples (4 hours after baking). The crust layer was…”