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Area of Science:

  • Agricultural Science
  • Food Science
  • Biochemistry

Background:

  • Wheat germination modifies kernel structure and enzyme activity, affecting flour quality.
  • Understanding these changes is crucial for optimizing germinated wheat utilization in food production.

Purpose of the Study:

  • To investigate the impact of germination duration on wheat kernel microstructure and flour rheology.
  • To establish correlations between structural changes and functional properties of germinated wheat flour.

Main Methods:

  • Five Canada Western Red Spring (CWRS) wheat cultivars were germinated up to 36 hours.
  • Microstructural analysis, rheological testing, and enzyme assays (alpha-amylase activity) were performed.
  • Correlation analysis was used to link structural and rheological data.

Main Results:

  • Germination led to structural degradation, increased porosity, and elevated alpha-amylase activity.
  • Flour viscosity and gluten aggregation weakened with increased germination time.
  • Outer layer thickness and total porosity strongly correlated with rheological parameters like breakdown and peak viscosity.

Conclusions:

  • Extended germination significantly alters wheat kernel structure and flour functionality.
  • Outer layer thickness is a critical microstructural determinant of flour rheology in germinated wheat.
  • Findings provide insights for processing germinated wheat and predicting its performance.