VALORIZATION OF LESS COMMON GRAINS IN BAKED PRODUCTS THROUGH SPROUTING PROCESS.
type: CreativeWork
description: Global population growth and climate change have heightened the urgency for sustainable food production and consumption systems. Although cereal grains and their derivatives are essential staple foods worldwide, the growing challenges faced by major crop yields highlight the need to shift toward underutilized crops to strengthen food security. These crops, despite their agronomic and nutritional benefits, face limited exploitation due to challenges such as restricted market demand, sensory limitations, and suboptimal techno-functional properties. Sprouting has emerged as a promising technology to enhance the sensory and functional attributes of grains. However, key knowledge gaps persist regarding the impact of sprouting conditions on macromolecular transformations and their downstream effects on flour functionality and product applications. In this context, this thesis aimed at: (i) elucidating the relationship between sprouting conditions, molecular changes, and functional flour properties; (ii) elucidating the impact of sprouting on dough rheology; and (iii) reformulating baked products with sustainable crops to promote innovative and eco-friendly food systems. In the case of oat, a literature review (Chapter 4.1) revealed that sprouting conditions—such as soaking time, sprouting duration, and stabilization methods—play a decisive role in determining the changes in compositional and nutritional traits of sprouted oat. However, there is a scarcity of research on the techno-functional properties of sprouted oat flour and its application in baked goods. Consequently, this work investigated the macromolecular changes induced by sprouting (Chapter 4.2). The findings indicated significant changes in proteins and carbohydrates, including an increase in soluble carbohydrates (e.g., oligosaccharides) and soluble proteins (e.g., peptides). These changes influenced thermal and thermo-mechanical properties, reduced viscoelasticity, and affected water mobility. Building on th…
abstract: Global population growth and climate change have heightened the urgency for sustainable food production and consumption systems. Although cereal grains and their derivatives are essential staple foods worldwide, the growing challenges faced by major crop yields highlight the need to shift toward underutilized crops to strengthen food security. These crops, despite their agronomic and nutritional benefits, face limited exploitation due to challenges such as restricted market demand, sensory limitations, and suboptimal techno-functional properties. Sprouting has emerged as a promising technology to enhance the sensory and functional attributes of grains. However, key knowledge gaps persist regarding the impact of sprouting conditions on macromolecular transformations and their downstream effects on flour functionality and product applications. In this context, this thesis aimed at: (i) elucidating the relationship between sprouting conditions, molecular changes, and functional flour properties; (ii) elucidating the impact of sprouting on dough rheology; and (iii) reformulating baked products with sustainable crops to promote innovative and eco-friendly food systems. In the case of oat, a literature review (Chapter 4.1) revealed that sprouting conditions—such as soaking time, sprouting duration, and stabilization methods—play a decisive role in determining the changes in compositional and nutritional traits of sprouted oat. However, there is a scarcity of research on the techno-functional properties of sprouted oat flour and its application in baked goods. Consequently, this work investigated the macromolecular changes induced by sprouting (Chapter 4.2). The findings indicated significant changes in proteins and carbohydrates, including an increase in soluble carbohydrates (e.g., oligosaccharides) and soluble proteins (e.g., peptides). These changes influenced thermal and thermo-mechanical properties, reduced viscoelasticity, and affected water mobility. Building on th…
author: SERGIACOMO, ALESSIO
language: eng
keywords: Settore AGR/15 - Scienze e Tecnologie Alimentari, Settore AGRI-07/A - Scienze e tecnologie alimentari
date published: 2025-03-03
date modified: 2026-07-27T20:18:51Z
provider: Università degli Studi di Milano
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Università degli Studi di Milano

PropertyValue
property ID: Handle
value: https://hdl.handle.net/2434/1150755