Bread-making performance of durum wheat as affected by sprouting

Abstract

The effects of sprouting duration (24 h, 38 h, 48 h, and 62 h) were assessed on durum wheat kernel characteristics (hardness, test weight), semolina chemical composition, pasting and gluten aggregation properties, and leavening and bread-making performance (bread volume and crumb porosity). Sprouting decreased both kernel hardness (~29 %) and test weight (~19 %). Starch gelatinization and retrogradation capability, as well as the gluten aggregation properties, decreased as sprouting duration increased. The 62 h sample showed the worst aggregation properties leading to a bread with the lowest specific volume (2.69 mL/g). The best results in terms of bread specific volume (3.08 mL/g) and crumb porosity distribution were obtained using semolina from sprouted wheat up to 38 h. A multivariate approach by Principal Component Analysis and clustering confirmed the relationships between all the considered variables and allowed to assess three sprouting levels: 24-38 h with improved bread-making performance; 48 h with decreased overall quality; 62 h with the worst quality. In conclusion, the sprouting of durum wheat up to 38 h could improve its bread-making attitude.

Sprouting Time Affects Sorghum (Sorghum bicolor [L.] Moench) Functionality and Bread-Baking Performance

“…Total starch and protein contents were slightly affected by sprouting time, although hydrolytic activities (i.e., α-amylase and protease) significantly increased during the process (Table 1). Similar results were found in studies on sprouted wheat that applied similar conditions to those reported here [42,43]. On the other hand, Elmaki et al [18] reported that total starch content decreased from 30% to 50%, when sorghum was sprouted at 30 • C from 24 to 72 h, whereas Marchini et al [15] reported a smaller decrease in starch content (by about 5%) when sorghum was sprouted at 25 • C for 72 h. Different results among the studies could be related to differences in varieties, as well as in sprouting conditions.…”

“…In fact, it was characterized by a lower height compared to samples sprouted between 36 and 72 h (data not shown). The increase in bread volume might also be related to the increase in simple sugars (Table 1), available for yeasts to produce CO 2 during leavening [43,48,49]. Improvements in bread characteristics were also reported in previous studies carried out on sprouted common [48,49] and durum [43] wheat, and quinoa [35].…”

“…In recent times, sprouted grains, such as wheat [43,48,49], brown rice [50][51][52], quinoa [35,[53][54][55], oat [55,56], finger millet [57], and pulses [57][58][59], have already been exploited in bread making to improve the features of composite bread. As regards sorghum, the effect of the sprouting process on chemical composition and/or functional properties has already been reported in several studies [4,[14][15][16][17][18][19]21].…”

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

“…Therefore, the decrease in bread specific volume may be attributed to three concomitant factors: the dilution of gluten, interference of GBF proteins with the formation of gluten matrix and changes in the enzymatic activity, which has the effect of influencing the properties of starch. According to the data obtained, it can be concluded that an addition of up to 15% GBF leads to a bread with a good specific volume, because gluten proteins are still able to aggregate and to retain gases formed during the dough fermentation [ 78 ]. The results obtained are in agreement with different studies on germinated legume flour additions in wheat flour, which reported the fact that an addition of 10–15% germinated legume flour does not negatively affect the volumes of bread samples [ 6 , 79 ].…”

Clasificación de pan Francés según sus propiedades fisicoquímicas mediante la aplicación de los análisis de conglomerados y discriminante

“…Cuando el contexto requiere clasificar individuos o variables que cuenten con características semejantes, sin tener a priori un criterio de clasificación, se opta por el uso del análisis de conglomerados y el uso de métodos de acuerdo a la distancia de los datos procesados. Así lo confirman Cardone et al (2020), al clasificar panes fabricados con harinas de trigo germinados desde 24 a 62 h; y da Silva Torres et al (2006) al emplearlas en estudios de composición de alimentos. A los estudios anteriores adicionamos los llevados a cabo por Mohammadi-Moghaddam y Firoozzare (2021), y Yousaf et al (2021), quienes emplearon el análisis discriminante y de conglomerados, respectivamente; aplicados en la aceptación de mermeladas de ciruela negra como efecto de sus propiedades sensoriales; y la caracterización fisicoquímica y nutracéutica de cultivares de guayabas.…”