Abstract
Nowadays, it may be noticed that there is an increased interest in using germinated seeds in the daily diet. This high interest is due to the fact that in a germinated form, the seeds are highly improved from a nutritional point of view with multiple benefits for the human body. The purpose of this review was to update the studies made on the possibilities of using different types of germinated legume seeds (such as lentil, chickpea, soybean, lupin, bean) in order to obtain bakery products of good quality. This review highlights the aspects related to the germination process of the seeds, the benefits of the germination process on the seeds from a nutritional point of view, and the effects of the addition of flour from germinated seeds on the rheological properties of the wheat flour dough, but also on the physico–chemical and sensory characteristics of the bakery products obtained. All these changes on the bread making process and bread quality depend on the level and type of legume seed subjected to the germination process which are incorporated in wheat flour.
Highlights
Seed germination is defined as the process of developing a new plant
All these changes on the bread making process and bread quality depend on the level and type of legume seed subjected to the germination process which are incorporated in wheat flour
The purpose of this review was to highlight the current state of studies in the field related to the possibility of using germinated seeds in the bread making recipe, underlining the changes brought by germinated seed addition on the technological process and the bread quality characteristics
Summary
Seed germination is defined as the process of developing a new plant. From a mechanical point of view, the germination process can be described as an interaction between the protective coating of the seeds and the force of pushing on it by the developing seed embryo [1,2]. The second stage is characterized by the coleoptile elongation of the seed This is the most important phase because here all the metabolic and physiological processes of the seed are reactivated. The germination process presents a number of advantages related to the fact that it improves the nutritional composition of the seeds and its content in bioactive substances. The germination process activates the hydrolytic enzymes from seeds, which favors the digestion process of some compounds such as starch and proteins [12]. Studies in the field indicates that the germination process leads to the decrease in some antinutritional factors, which favors a higher bioavailability of the nutritional compounds from the seeds subjected to the germination process [18,19,20]. The purpose of this review was to highlight the current state of studies in the field related to the possibility of using germinated seeds in the bread making recipe, underlining the changes brought by germinated seed addition on the technological process and the bread quality characteristics
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