Physicochemical, microbiological, and microstructural changes in germinated wheat grain

Area of Science:

• Agricultural Science
• Food Science
• Grain Science

Background:

• Pre-harvest sprouting significantly degrades grain quality and usability.
• Understanding germination effects is key for utilizing compromised grains.
• Soft wheat's response to germination under diverse moisture levels requires detailed investigation.

Purpose of the Study:

• To investigate physicochemical, microbiological, and microstructural changes in soft wheat during germination.
• To determine optimal germination conditions for technological applications.
• To provide insights for processing germinated wheat into value-added products.

Main Methods:

• Germination trials under moderately dry, moist, and wet conditions.
• Analysis of physical parameters (thousand-kernel weight, test weight, falling number).
• Microstructural analysis via optical microscopy, SEM, and Raman spectroscopy.
• Optimization using central composite design and response surface modeling.

Main Results:

• Significant decreases in thousand-kernel weight (8.2%), test weight (22%), and falling number (74%) correlated with germination time.
• Germination induced starch granule and kernel structure degradation, leading to porous endosperm.
• Optimal conditions identified: 22% moisture, 31°C, 84h for starch; 21% moisture, 30°C, 72h for protein; 14% moisture, 33°C, 8h for microbial control.

Conclusions:

• Germination significantly alters soft wheat's physical and microstructural properties.
• Response surface modeling effectively optimizes germination parameters for specific outcomes.
• Findings support the processing of germinated soft wheat into value-added products, enhancing usability post-harvest.