Improvement in sprouted wheat flour functionality: effect of time, temperature and elicitation

Świeca, Michał; Dziki, Dariusz

doi:10.1111/ijfs.12881

Cited by 48 publications

(43 citation statements)

References 38 publications

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“…Our results exhibit that the free form of flavonoids comprise the major component of the total flavonoids. The accumulation of TFC was time-dependent; similar to observations previously recorded in mung bean, radish, broccoli, and sunflower [11]. The flavonoid content in free form was positively correlated with TFC ( r = 1.0) in the two treatments.…”

Section: Discussionsupporting

confidence: 85%

Effect of Light- and Dark-Germination on the Phenolic Biosynthesis, Phytochemical Profiles, and Antioxidant Activities in Sweet Corn (Zea mays L.) Sprouts

Xiang

Guo

Liu

et al. 2017

IJMS

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Sweet corn is one of the most widely planted crops in China. Sprouting of grains is a new processes to increase the nutritional value of grain products. The present study explores the effects of light on the nutritional quality of sweet corn sprouts. Gene expression of phenolic biosynthesis, phytochemical profiles and antioxidant activity were studied. Two treatments (light and dark) were selected and the morphological structure of sweet corn sprouts, as well as their biochemical composition were investigated to determine the effects of light on the regulation of genes responsible for nutritional compounds. Transcription analyses for three key-encoding genes in the biosynthesis of the precursors of phenolic were studied. Results revealed a negative regulation in the expression of ZmPAL with total phenolic content (TPC) in the light group. TPC and total flavonoid content (TFC) increased during germination and this was correlated with an increase in antioxidant activity (r = 0.95 and 1.0). The findings illustrate that the nutritional value of sweet corn for the consumer can be improved through germination to the euphylla stage.

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Section: Discussionsupporting

confidence: 85%

Effect of Light- and Dark-Germination on the Phenolic Biosynthesis, Phytochemical Profiles, and Antioxidant Activities in Sweet Corn (Zea mays L.) Sprouts

Xiang

Guo

Liu

et al. 2017

IJMS

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“…The results are in accordance with Swieca and Dziki () who found the highest antiradical activity at 20°C in comparison those found at 25°C.…”

Section: Resultssupporting

confidence: 92%

Effect of sprouting temperature on selected properties of wheat flour and direct expanded extrudates

Krapf

Ding

Brühan

et al. 2020

J Food Process Engineering

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The effect of the sprouting temperature on wheat sprouting and on the properties of expanded extrudates produced from sprouted wheat flour was studied. Therefore, wheat was sprouted at five different temperatures and subsequently dried, milled, and the resulting flour was used to produce extrudates using a twin‐screw extruder. In order to understand the sprouting temperature effect, the degree of sprouting (DoS) of the differently sprouted samples and characteristic properties of flour and extrudates were studied and compared. During sprouting of wheat with increasing temperature and time an increase of the α‐amylase activity, the vitamin C and reducing sugar content, and a decrease of the peak viscosity was observed. The greatest effect was found at 20°C. Furthermore, the lowering of the viscosity of the flour suspension results in a reduction of the pressure and temperature in the extruder die. The extrudates of sprouted wheat flour were found to be easier to break, had a lower density, an increased longitudinal expansion index, and an improved cold‐water solubility. A good correlation between the DoS and other properties of flour and extrudates was found, indicating a good predictive power and applicability of the DoS concept for wheat samples and their product development and specification. Practical Application The use of sprouted wheat flour for the production of extruded, direct expanded breakfast cereals is a promising opportunity to alter extrudate properties. Thereby, the sprouting temperature can be used as a means affecting the sprouted grain and extrudate properties intentionally and developing products being crunchier, and having an improved cold‐water solubility, a lower density, and a changed expansion behavior. Moreover, due to an increased amount of reducing sugars in sprouted flour, which is a result of an intense starch degradation during sprouting, less additional sugar is needed to produce sweet breakfast extrudates.

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“…Possibly because of differences in metabolites and responses of antinutrients in germinated cereals, conflicting reports exist on the effects of germination on glycaemia. Swieca & Dziki (2015) investigated the effects of germination conditions on RS and starch digestibility of wheat and concluded that germination time and temperature were the most important processing conditions. Saleh et al (2013) reported about 30% increase in starch digestibility of millet with germination as carbohydrate availability was improved.…”

Section: Sprouting Germination and Maltingmentioning

confidence: 99%

Cereal processing and glycaemic response

Sopade

2016

Int J of Food Sci Tech

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Summary Cereals are processed into diverse products using techniques that range from thermal to biotechnological, with different degrees of mechanical and pressure effects, in various moisture systems. Amongst others, cereal processing gelatinises starch, influences its digestibility and modulates glycaemia, and this review concentrates on recent developments on how cereal processing conditions affect these properties. In vitro and in vivo starch digestions are discussed, so also are types of digestible starches and glycaemic indices (GIs) of cereal products. Modelling of in vitro starch digestograms and estimated GIs of processing effects are highlighted. Extrusion moisture of and fermentation time‐dependent acidity in cereal products reduce GIs, and their lipid components can enhance amylose–lipid complexation to reduce starch digestibility. Cereal types and varieties differ in starch characteristics, micronutrients, amylase inhibitors and nonstarch components. This review explores how these endogenous factors, in association with exogenous factors, can assist in combining cereal processing conditions for desirable glycaemic outcomes.

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Improvement in sprouted wheat flour functionality: effect of time, temperature and elicitation

Cited by 48 publications

References 38 publications

Effect of Light- and Dark-Germination on the Phenolic Biosynthesis, Phytochemical Profiles, and Antioxidant Activities in Sweet Corn (Zea mays L.) Sprouts

Effect of Light- and Dark-Germination on the Phenolic Biosynthesis, Phytochemical Profiles, and Antioxidant Activities in Sweet Corn (Zea mays L.) Sprouts

Effect of sprouting temperature on selected properties of wheat flour and direct expanded extrudates

Cereal processing and glycaemic response

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