Effect of germination time on the compositional, functional and antioxidant properties of whole wheat malt and its end-use evaluation in cookie-making

Development of Antioxidant and Nutritious Lentil (Lens culinaris) Flour Using Controlled Optimized Germination as a Bioprocess

“…Several studies conducted with other legumes ( Vigna unguiculata L., Canavalia ensiformis, Stizolobium niveum L. and Lablab purpureus L.), cowpea and lentil revealed that germination at 25 °C for 96 h enhanced both insoluble and soluble dietary fiber fractions, as well as insoluble/soluble dietary fiber ratio [ 42 , 44 , 45 ]. Contrarily, a decrease in total dietary fiber due to the decrease in the insoluble fraction in lentil and wrinkle brown lentil was observed by other authors [ 46 , 47 ], results attributed by the authors to the reduction in hemicellulose content during germination and cell-wall degradation, probably because the decrease in soluble dietary fiber during lentil germination occurred to a lower extent than insoluble fiber content, resulting in an overall enhancement in total dietary fiber, as previously observed in germinated wheat [ 48 , 49 , 50 ].…”

Optimized Roasting Conditions of Germinated Wheat for a Novel Cereal Beverage and Its Sensory Properties

“…Wheat (Triticum aestivum L.) known as one of the world's most important cereal crops, is widely utilized in the production of flour, malt, beer, and various end-uses such as bread, biscuits, noodle, pasta, and snacks [1,2]. In addition to serving as a staple cereal by providing calories from its carbohydrates and proteins, wheat contains bioactive compounds that are associated with various health benefits, including reduced risk of cardiovascular disease, cancer, and type II diabetes [3].…”

“…Among the methods employed to fortify nutritional value, germination is one of the most promising ways to enhance bioactive compounds such as folate, γ-aminobutyric acid (GABA), tocopherols, vitamins, and flavonoids in cereal grains by activating related enzymes [3,4]. The germination process induces enzyme activation and antioxidant synthesis to protect the plant from oxidative damage [2]. For example, germination synchronously increases the levels of phenolic compounds such as p-coumaric, p-hydroxybenzoic, and syringic acids in Polish wheat [1].…”

“…The numerous studies reported the improved nutritional quality of food products (bread, noodles, and crackers) formulated with germinated wheat flour, suggesting utilization of germination to enhance health benefits in grains [2,6,7]. Although the addition of Foods 2022, 11, 481 2 of 13 germinated flours can enhance the nutritional value of products such as bread, noodles, and crackers, it can also affect the product's technological properties, such as weakening the gluten network and decreasing water absorption by dough, resulting in sticky, gummy crumb, and poor texture in baked products [2,6,7]. Thus, suitable end-products using germinated grains might be suitable for beverage since the gluten network and texture are not important quality factors for beverages [8].…”

Effect of malting process duration on malting losses and quality of wheat malts

“…The temperature during germination process should be relatively low, in the range of 12-17ºC, to ensure high quality of the malt and to reduce the loss of grain weight (Müller and Methner, 2015). The next stage involves dryingin the process the desirable flavour of the product is achieved and water activity (aw) is reduced owing to which the malt can be stored for a long time (Yang et al, 2021;Farzaneh et al, 2017;Kleinwächter et al, 2014;Schmitt et al, 2013;Gorzolka et al, 2012). Malting leads to numerous biochemical modifications in wheat grains, resulting in higher concentrations of phenolic compounds, greater antioxidant activity and improved chemical composition of the malt (Molinari et al, 2018).…”