Effects of Different Sprouted Degrees on the Quality of Whole Wheat Bread
The sprouted degree had a great effect on the edible quality of whole wheat bread. This study investigated the morphological changes of sprouted wheat with the different sprouted degree. The effect of whole wheat flour from whole wheat with different sprouted degree on the quality characteristics of...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2023-09-01
|
| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230514 |
| _version_ | 1797659777585643520 |
|---|---|
| author | GAO Kun WEI Min WANG Li-ping LI Xiao-ning TAN Bin |
| author_facet | GAO Kun WEI Min WANG Li-ping LI Xiao-ning TAN Bin |
| author_sort | GAO Kun |
| collection | DOAJ |
| description | The sprouted degree had a great effect on the edible quality of whole wheat bread. This study investigated the morphological changes of sprouted wheat with the different sprouted degree. The effect of whole wheat flour from whole wheat with different sprouted degree on the quality characteristics of whole wheat bread were assessed, including the specific volume, weight loss rate, color, moisture content, texture quality and sensory quality. The addition of sprouted whole wheat flour (50% and 100%) in whole wheat bread was investigated. The results showed that the quality of whole wheat bread was significantly improved by controlling the sprouted degree of whole wheat flour (revealing stage) compared with the unsprouted group. This study aimed at providing reference for realizing precision control production and product application development of sprouted whole wheat as raw materials, which could provide an important guidance for the future development, and high value utilization of sprouted whole wheat. |
| first_indexed | 2024-03-11T18:19:04Z |
| format | Article |
| id | doaj.art-5ef647e96eb746dd91c969696dc46cd0 |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-03-11T18:19:04Z |
| publishDate | 2023-09-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-5ef647e96eb746dd91c969696dc46cd02023-10-16T02:49:20ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612023-09-013159310010.16210/j.cnki.1007-7561.2023.05.011Effects of Different Sprouted Degrees on the Quality of Whole Wheat BreadGAO Kun0WEI Min1WANG Li-ping2LI Xiao-ning3TAN Bin4Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, ChinaInstitute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, ChinaInstitute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, ChinaInstitute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, ChinaInstitute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, ChinaThe sprouted degree had a great effect on the edible quality of whole wheat bread. This study investigated the morphological changes of sprouted wheat with the different sprouted degree. The effect of whole wheat flour from whole wheat with different sprouted degree on the quality characteristics of whole wheat bread were assessed, including the specific volume, weight loss rate, color, moisture content, texture quality and sensory quality. The addition of sprouted whole wheat flour (50% and 100%) in whole wheat bread was investigated. The results showed that the quality of whole wheat bread was significantly improved by controlling the sprouted degree of whole wheat flour (revealing stage) compared with the unsprouted group. This study aimed at providing reference for realizing precision control production and product application development of sprouted whole wheat as raw materials, which could provide an important guidance for the future development, and high value utilization of sprouted whole wheat.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230514wheatsprouted degreewhole wheat breadquality |
| spellingShingle | GAO Kun WEI Min WANG Li-ping LI Xiao-ning TAN Bin Effects of Different Sprouted Degrees on the Quality of Whole Wheat Bread Liang you shipin ke-ji wheat sprouted degree whole wheat bread quality |
| title | Effects of Different Sprouted Degrees on the Quality of Whole Wheat Bread |
| title_full | Effects of Different Sprouted Degrees on the Quality of Whole Wheat Bread |
| title_fullStr | Effects of Different Sprouted Degrees on the Quality of Whole Wheat Bread |
| title_full_unstemmed | Effects of Different Sprouted Degrees on the Quality of Whole Wheat Bread |
| title_short | Effects of Different Sprouted Degrees on the Quality of Whole Wheat Bread |
| title_sort | effects of different sprouted degrees on the quality of whole wheat bread |
| topic | wheat sprouted degree whole wheat bread quality |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230514 |
| work_keys_str_mv | AT gaokun effectsofdifferentsprouteddegreesonthequalityofwholewheatbread AT weimin effectsofdifferentsprouteddegreesonthequalityofwholewheatbread AT wangliping effectsofdifferentsprouteddegreesonthequalityofwholewheatbread AT lixiaoning effectsofdifferentsprouteddegreesonthequalityofwholewheatbread AT tanbin effectsofdifferentsprouteddegreesonthequalityofwholewheatbread |