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Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early-Stage Germination.
J Food Sci. 2019 Mar; 84(3):457-465.JF

Abstract

This study reported changes in baking properties, total phenolic content (TPC), antioxidant activity, and phenolic acid composition of three hard red winter wheat varieties during the early stage of seed germination. The wheats were sprouted at 30 °C and 95% relative humidity to achieve different germination levels based on falling number ranges (550 s for control flour; 350 s [low], 250 s [medium], and 120 s [high] for sprouted flours, respectively). Average germination times were 7, 8, and 10 hr for the low, medium, and high germinated samples, respectively. Most baking properties of sprouted whole flour were comparable to the control flour. However, TPC, flavonoid content, phenolic acids, and antioxidant activity of sprouted flour were lower than the control flour. To our knowledge, this is the first study that reported both baking properties and antioxidant potential of sprouted whole wheat flour from early-stage germination. The study deepens the understanding of seed germination and the potential use of sprouted flour in baking industry. PRACTICAL APPLICATION: This study evaluates the baking quality and nutraceutical value of sprouted whole wheat flour, which are key factors determining the application of sprouted flour in the baking industry. The results will contribute to the production of quality bakery products with enhanced nutraceutical benefits.

Authors+Show Affiliations

Dept. of Grain Science and Industry, Kansas State Univ., Manhattan, KS 66506, USA.Dept. of Grain Science and Industry, Kansas State Univ., Manhattan, KS 66506, USA.Dept. of Grain Science and Industry, Kansas State Univ., Manhattan, KS 66506, USA.Dept. of Grain Science and Industry, Kansas State Univ., Manhattan, KS 66506, USA.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30730580

Citation

Tian, Wenfei, et al. "Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early-Stage Germination." Journal of Food Science, vol. 84, no. 3, 2019, pp. 457-465.
Tian W, Ehmke L, Miller R, et al. Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early-Stage Germination. J Food Sci. 2019;84(3):457-465.
Tian, W., Ehmke, L., Miller, R., & Li, Y. (2019). Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early-Stage Germination. Journal of Food Science, 84(3), 457-465. https://doi.org/10.1111/1750-3841.14463
Tian W, et al. Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early-Stage Germination. J Food Sci. 2019;84(3):457-465. PubMed PMID: 30730580.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early-Stage Germination. AU - Tian,Wenfei, AU - Ehmke,Laura, AU - Miller,Rebecca, AU - Li,Yonghui, Y1 - 2019/02/07/ PY - 2018/09/12/received PY - 2019/01/10/revised PY - 2019/01/14/accepted PY - 2019/2/8/pubmed PY - 2019/4/23/medline PY - 2019/2/8/entrez KW - antioxidant activity KW - baking property KW - early-stage germination KW - phenolic acid composition KW - sprouted wheat SP - 457 EP - 465 JF - Journal of food science JO - J Food Sci VL - 84 IS - 3 N2 - This study reported changes in baking properties, total phenolic content (TPC), antioxidant activity, and phenolic acid composition of three hard red winter wheat varieties during the early stage of seed germination. The wheats were sprouted at 30 °C and 95% relative humidity to achieve different germination levels based on falling number ranges (550 s for control flour; 350 s [low], 250 s [medium], and 120 s [high] for sprouted flours, respectively). Average germination times were 7, 8, and 10 hr for the low, medium, and high germinated samples, respectively. Most baking properties of sprouted whole flour were comparable to the control flour. However, TPC, flavonoid content, phenolic acids, and antioxidant activity of sprouted flour were lower than the control flour. To our knowledge, this is the first study that reported both baking properties and antioxidant potential of sprouted whole wheat flour from early-stage germination. The study deepens the understanding of seed germination and the potential use of sprouted flour in baking industry. PRACTICAL APPLICATION: This study evaluates the baking quality and nutraceutical value of sprouted whole wheat flour, which are key factors determining the application of sprouted flour in the baking industry. The results will contribute to the production of quality bakery products with enhanced nutraceutical benefits. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/30730580/Changes_in_Bread_Quality_Antioxidant_Activity_and_Phenolic_Acid_Composition_of_Wheats_During_Early_Stage_Germination_ L2 - https://doi.org/10.1111/1750-3841.14463 DB - PRIME DP - Unbound Medicine ER -