Wheat Sprouting Enhances Bread Baking Performance

Richter, K.; Christiansen, Kimberly; Guo, Gang

doi:10.1094/cfw-59-5-0231

Cited by 22 publications

(18 citation statements)

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“…Consequently, the use of sprouted grain to produce bread, pasta, breakfast cereals, biscuits, and porridge was studied and discussed (Richter, Christiansen, & Guo, 2014;Singkhornart, Gu, & Ryu, 2013). Consequently, the use of sprouted grain to produce bread, pasta, breakfast cereals, biscuits, and porridge was studied and discussed (Richter, Christiansen, & Guo, 2014;Singkhornart, Gu, & Ryu, 2013).…”

Section: Introductionmentioning

confidence: 99%

Sprouting of oats: A new approach to quantify compositional changes

et al. 2019

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Background and objectives:The aim of this research was to gain a deeper insight into the effect caused by the addition of sprouted oat to food products. The effect of temperature and duration of the sprouting process was systematically studied by sprouting oat grains between 10 and 30°C for up to 3 days. Findings: Overall, it was found that temperatures between 20 and 25°C yield the most dramatic changes in the properties of sprouted oats. Based on the data, a simple system to characterize the sprouting progress by a visual inspection of the lengths of the coleoptile and radicles was developed. This degree of sprouting (DoS) was correlated with further grain properties. Conclusions: It was found that an exponential relationship between the DoS and grain properties existed. Furthermore, the observed increase in the reducing sugar content (up to 14.6 g/100 g) with increasing DoS was closely related to the increase in α-amylase activity (up to 25 U/g). Significance and novelty: The good predictive power found indicates that the application of the concept degree of sprouting could develop into a reliable characterization method for sprouted grains usable for product development and specification. K E Y W O R D S degree of sprouting, oat, sprouting, sprouting effects | 995 KRAPF et Al. How to cite this article: Krapf J, Kandzia F, Brühan J, Walther G, Flöter E. Sprouting of oats: A new approach to quantify compositional changes. Cereal

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Section: Introductionmentioning

confidence: 99%

Sprouting of oats: A new approach to quantify compositional changes

et al. 2019

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“…Owing to the recent increase in popularity of functional foods for human health, partially sprouted or germinated whole grain is rapidly gaining interest despite concern regarding the degradation of processing quality (Donkor et al 2012; Bellaio et al 2013; Nelson et al 2013). Also, partially germinated whole wheat flour was reported to make better bread than intact flour when the germination level was limited (Richter et al 2014).…”

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confidence: 99%

“…The germinated or sprouted grain has even greater nutritional value than intact grains (Koehler et al 2007; Donkor et al 2012; Nelson et al 2013). The germination process also improves digestibility and palatability and reduces antinutrient concentrations in the grain (Bellaio et al 2013; Nelson et al 2013; Richter et al 2014). Although hydrolysis of gluten proteins is the primary reason for degradation of baking quality for sprout‐damaged wheat (Simsek et al 2014a), the hydrolysis also aids in the digestion of wheat proteins, especially for people with gluten sensitivities (Hartmann et al 2006).…”

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confidence: 99%

Germinated Wheat: Phytochemical Composition and Mixing Characteristics

2016

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Germinated grain has been gaining popularity owing to its beneficial effect on human health. In this research, whole wheat samples obtained after three days and five days of germination were analyzed for biochemical components and mixing characteristics. Three days of germination caused severe initial degradation of SDS‐insoluble glutenin macropolymers, which was accompanied by deterioration of mixing characteristics. Proteolysis during germination resulted in a significant increase of free amino acid concentration. For example, free asparagine concentration increased significantly after five days of germination. γ‐Aminobutyric acid concentration, which was undetectable in nongerminated grain, also increased substantially during germination. Phenolic concentration and antioxidant activity level were elevated exponentially during germination, showing a high linear correlation between them (r = 0.999, P < 0.05). These findings indicate that germinated wheat flour may be a valuable ingredient for functional foods because of its increased levels of certain phytochemical components that are beneficial to human health.

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“…The procedures for producing sprouted grains include three major steps: steeping, germination, and kilning (drying) (Christiansen & Yin, 2015). Richter, Christiansen, and Guo (2014) reported that sprouted WWF resulted in increased loaf volume, decreased proof time, longer Farinograph stability, whiter crumb color, and improved sensory results compared to non-sprouted WWF. Several studies show that sprouting increases starch digestion and antioxidant activity and promotes the content of vitamins A, C, E, β-carotene, γ-aminobutyric acid, olate acid, and minerals (Ding et al, 2018;Plaza, de Ancos, & Cano, 2003;Van Hung, Hatcher, & Barker, 2011).…”

Section: Some Emerging Technologiesmentioning

confidence: 99%

Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits

Niu

Hou²

2018

Cereal Chem

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Background and objectives: The popularity of Asian noodles is increasing around the world, and the introduction of noodle products made from whole grain flour is considered as an effective way to modify customer's dietary pattern and promote high-fiber food consumption. This review summarizes the processing technologies, quality improvement techniques, and nutritional and health benefits of whole wheat noodles (WWN). Findings: Fresh raw noodles, dried noodles, and instant noodles are the major types of WWN. They contain various formulations and processing procedures. The quality attributes of flour qualities, color, shelf life, cooking performance, textural attributes, and sensory properties are particularly emphasized for WWN quality improvements. The improving techniques include wheat selection, flour/ bran particle size control, functional ingredient use, and some emerging technologies. WWN possess a superior nutritive value than refined noodle products. Conclusions: Whole wheat noodles have great potential for delivering a stable food with high nutritional values and desirable eating qualities. It is important for the manufactures to select the proper processing technologies and improvement techniques for various WWN. Significance and novelty: The review highlights the differences in the processing technology of WWN and demonstrates the quality improvement techniques and nutritional and health benefits. It contributes to the expansion of knowledge on WWN and provides valuable guidance for the further improvement of WWN. K E Y W O R D Sevaluation method, improvement technique, nutritional benefit, processing technology, quality expectation, whole wheat noodle

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Wheat Sprouting Enhances Bread Baking Performance

Cited by 22 publications

References 1 publication

Sprouting of oats: A new approach to quantify compositional changes

Sprouting of oats: A new approach to quantify compositional changes

Germinated Wheat: Phytochemical Composition and Mixing Characteristics

Whole wheat noodle: Processing, quality improvement, and nutritional and health benefits

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