Effect of different sprouting conditions on alpha amylase activity, functional properties of wheat flour and on shelf-life of bread supplemented with sprouted wheat

In this study sprouting two different wheat cultivars under various environmental conditions revealed that varietal variation is the most important factor affecting α-amylase quantity as well as quality to modify flour functionality significantly, followed by pre-soaking duration and temperature. Sprouted wheat flour post five days germination was utilized at different rates to prepare 100 g composite breads. There was an improvement in baking quality and shelf life of breads containing 1% and 5% sprouted flour resulting in a significantly increased loaf volume, better texture, and less retrogradation during 7 days post baking than the control. This study presents opportunities for industry to fortify baked products with sprouted wheat flour to yield functional whole grain products that are nutrient dense and naturally shelf-stable.

Grantor dc:publisher

University of Guelph

Year dc:date.issued

2013

Author dc:creator

• Shafqat, Saba

Advisor dc:contributor.advisor

• Seetharaman, Koushik

• Sprouted wheat flour
• alpha-amylase activity
• sprouted flour bread

Language dc:language.iso

en

Handle dc:identifier.uri

http://hdl.handle.net/10214/6672

OAI record oai:identifier

https://atrium.lib.uoguelph.ca/server/oai/request?verb=GetRecord&metadataPrefix=dim&identifier=oai%3Aatrium.lib.uoguelph.ca%3A10214%2F6672