Apparent Viscosity as a Marker of Wheat Germination and Predictor of Bread Quality and Starch Digestibility

IF 2.4 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2025-11-02 DOI:10.1002/cche.70020

Xiaohang Zou, Nicola Gasparre, Cristina M. Rosell

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Abstract

Background and Objectives

Wheat germination enhances its α-amylase activity affecting the functional properties of flour and bread. Studies reported a variety of germination conditions, which does not allow comparison studies. This study evaluated the impact of germination on wheat flour functionality, breadmaking performance, and nutritional quality using peak viscosity after heating as a marker to control the degree of germination.

Findings

Wheat kernels were germinated until peak viscosity was reduced by 50% compared to control. A strong negative correlation was found between α-amylase activity and peak viscosity (r = −0.84, p < 0.0001), and a strong positive correlation between peak viscosity and falling number (r = 0.98, p < 0.0001), validating the use of peak viscosity as a predictor of enzymatic starch degradation. Bread from fixed time germinated flour showed varying reductions in hardness and chewiness, whereas bread from adjusted germinated flour demonstrated more consistent levels.

Conclusions

Viscosity-adjusted germination effectively controls enzymatic activity and influences both dough handling and bread texture. It also leads to slower starch hydrolysis.

Significance and Novelty

Peak viscosity is proposed as a practical and quantitative marker of wheat germination level. By controlling enzymatic activity through viscosity adjustment, it is possible to optimize bread quality and nutritional outcomes.

Abstract Image

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表观粘度作为小麦萌发的标志和面包品质及淀粉消化率的预测因子

背景与目的小麦萌发可提高α-淀粉酶活性，影响面粉和面包的功能特性。研究报告了各种发芽条件，不允许比较研究。本研究以加热后的峰值粘度作为控制萌发程度的标志，评价萌发对小麦粉的功能性、面包制作性能和营养品质的影响。结果小麦籽粒萌发至峰值黏度较对照降低50%。α-淀粉酶活性与峰值粘度之间存在强烈的负相关（r = - 0.84, p < 0.0001），峰值粘度与下降数之间存在强烈的正相关（r = 0.98, p < 0.0001），验证了峰值粘度作为酶淀粉降解的预测因子的使用。用固定时间发芽的面粉制成的面包在硬度和嚼劲上有不同程度的降低，而用调整时间发芽的面粉制成的面包则表现出更一致的水平。结论粘度调节发芽率可有效控制酶活性，影响面团处理和面包质地。它还会导致淀粉水解速度变慢。提出了峰值粘度作为小麦萌发水平的实用定量指标的意义和新颖性。通过调节粘度来控制酶活性，可以优化面包的质量和营养效果。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.