Bridging wheat kernel microstructure and flour rheology occurring during wheat germination.

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.