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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #419199
Research Project: New Sustainable Processes, Preservation Technologies, and Product Concepts for Specialty Crops and Their Co-Products

Location: Healthy Processed Foods Research

Title: Effect of wheat grain germination time on physicochemical and texture properties, starch digestion, and protein hydrolysis rate in bread making

Author
item MENDOZA MORENO, EDUARDO - Universidad Autonoma Del Estado De Hidalgo
item PALMA-RODRIGUEZ, HEIDI - Universidad Autonoma Del Estado De Hidalgo
item HERNANDEZ-URIBE, JUAN - Universidad Autonoma Del Estado De Hidalgo
item SOTO-SIMENTAL, SERGIO - Universidad Autonoma Del Estado De Hidalgo
item Berrios, Jose
item VARGAS-TORRES, APOLONIO - Universidad Autonoma Del Estado De Hidalgo

Submitted to: Journal of Cereal Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/18/2024
Publication Date: 12/19/2024
Citation: Mendoza Moreno, E.J., Palma-Rodriguez, H.M., Hernandez-Uribe, J.P., Soto-Simental, S., Berrios, J.D., Vargas-Torres, A. 2024. Effect of wheat grain germination time on physicochemical and texture properties, starch digestion, and protein hydrolysis rate in bread making. Journal of Cereal Science. 121. Article 104091. https://doi.org/10.1016/j.jcs.2024.104091.
DOI: https://doi.org/10.1016/j.jcs.2024.104091

Interpretive Summary: Currently, there is a growing interest among consumers in the quality of baked goods. This study aimed to explain how germinating wheat grains for different periods of 12 and 48 hours affected the physical properties and quality of bread. The study demonstrated that the germination process changes the properties of the dough, resulting in softer and higher volume bread compared to bread made with ungerminated flour. This change is attributed to alterations in the lipid, protein, and carbohydrate content of the flours, as well as an enhancement in gas retention capacity during fermentation.

Technical Abstract: Wheat grains were germinated for periods of 12 and 48 h. Mixtures were prepared using germinated flours for bread production. Currently, consumers exhibit heightened interest in the nutritional quality of baked foods. The germination process of wheat affects the chemical composition of flours, the morphological characteristics of starches, and the digestibility properties of proteins and starches. The aim of this study was to assess the impact of two germination periods of wheat grains on the extensibility and deformation resistance properties of doughs, as well as the texture properties, protein digestibility, and starch digestion rate in breads. The germination time of the wheat grains resulted in alterations in lipid, protein, and carbohydrate content of the flours. Electron microscopy analyses demonstrated that enzymatic activity from germination resulted in surface erosion of the starch. The changes that the grain underwent during germination also influenced the rheological properties of extensibility and deformation resistance in the doughs. Breads made with germinated flours exhibited a higher specific volume and a lower hardness compared to breads made with ungerminated flour. This is attributed to the enhanced gas retention capacity during fermentation and the interaction of gluten proteins modified by germination.