Abstract
Whole wheat flour from sprouted wheat grain is a full-fledged raw ingredient containing essential amino acids, easily digestible sugars, and dietary fiber, with increased digestibility and enzymatic activity. The use of this raw material in the production of food products will contribute to the creation of products for a healthy diet of the population. This study is aimed at studying the possibility of using whole grain flour from sprouted wheat in the production of bread and its effect on the rheological and microstructural properties of dough and finished products. It was found that whole wheat flour from sprouted wheat grain had an even particle size and was characterized by a uniform distribution of particles over the size range (from 53 to 209 microns—61 ± 3%); large particles from 297 to 497 microns were present in an amount of no more than 10 ± 3%. The replacement of 20% refined flour with whole wheat flour from sprouted wheat grain resulted in better values of the farinograph quality index (200 ± 3 mm). The bread obtained according to this recipe had a high specific volume (4.21 ± 0.62 mL.g−1) and optimal rheological characteristics: total deformation13.7 ± 0.3 mm, plastic4.3 ± 0.3 mm, and elastic9.4 ± 0.3 mm. The study of the microstructure of dough and bread also confirmed the established dependencies. This percentage of replacement of refined flour with whole wheat flour from sprouted wheat grain can be recommended as the best for obtaining bread of good quality with high rheological characteristics.
Highlights
In recent years, sprouting of grain crops has been actively used to obtain new raw materials used in the manufacture of food products
Olaerts et al described that the germination process leads to a significant decrease in Falling Number (FN), which is associated with increased activity of the alpha-amylase enzyme in wheat grain [12]
It was found experimentally that after the germination of the organs of the sprout and the beginning of the appearance of the root system, the values of the FN index reach a value of 75 ± 10 seconds (Table 2), which means that it is possible to obtain high-quality bread only with a partial replacement of Refined wheat flour (RF) with WWF
Summary
In recent years, sprouting of grain crops has been actively used to obtain new raw materials used in the manufacture of food products. This is due to an increase in their nutritional value and improved nutrient absorption [1]. This process is considered as a tool for improving the quality of food and increasing the functional potential of health promotion [6]. This is because starch becomes more digestible; there is an increase in the bioavailability of amino
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