Apparent Viscosity as a Marker of Wheat Germination and Predictor of Bread Quality and Starch Digestibility
Background and Objectives: Wheat germination enhances its α-amylase activity affecting the functional properties of flour and bread. Studies reported a variety of germination conditions, which does not allow comparison studies. This study evaluated the impact of germination on wheat flour functional...
| Autores: | , , |
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| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2025 |
| País: | España |
| Recursos: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositório: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/405801 |
| Acesso em linha: | http://hdl.handle.net/10261/405801 |
| Access Level: | Acceso aberto |
| Palavra-chave: | α-amylase Breadmaking Crumb texture Falling number Mxing performance breadmaking |
| Resumo: | Background and Objectives: Wheat germination enhances its α-amylase activity affecting the functional properties of flour and bread. Studies reported a variety of germination conditions, which does not allow comparison studies. This study evaluated the impact of germination on wheat flour functionality, breadmaking performance, and nutritional quality using peak viscosity after heating as a marker to control the degree of germination. Findings: Wheat kernels were germinated until peak viscosity was reduced by 50% compared to control. A strong negative correlation was found between α-amylase activity and peak viscosity (r = −0.84, p < 0.0001), and a strong positive correlation between peak viscosity and falling number (r = 0.98, p < 0.0001), validating the use of peak viscosity as a predictor of enzymatic starch degradation. Bread from fixed time germinated flour showed varying reductions in hardness and chewiness, whereas bread from adjusted germinated flour demonstrated more consistent levels. Conclusions: Viscosity-adjusted germination effectively controls enzymatic activity and influences both dough handling and bread texture. It also leads to slower starch hydrolysis. Significance and Novelty: Peak viscosity is proposed as a practical and quantitative marker of wheat germination level. By controlling enzymatic activity through viscosity adjustment, it is possible to optimize bread quality and nutritional outcomes. |
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