Abstract
Wheat is the principal cereal used in the preparation of a variety of bakery products. Utilization of germinated wheat in bakery products can involve both field-sprouted and intentionally or artificially germinated wheat. More than 15% of wheat produced suffers from field sprouting. The flours obtained from grains sprouted in the field have been shown to have detrimental effects on dough and bread properties and on pasta products. By using wheat sprouts that had been germinated for only 4.25 days (102 h), an edible product with good baking and sensory qualities is obtained. The beneficial health effects of wheat sprouts may be due to not only the fiber content but also the high amount of phenolic compounds. The health-promoting effects range from antioxidant functions to glucose-lowering effects. However, because the bioavailability of phenolic compounds from grains is very low, strategies have to be developed to enhance their natural bioavailability.
Original language | English |
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Title of host publication | Flour and Breads and their Fortification in Health and Disease Prevention |
Publisher | Elsevier |
Pages | 507-517 |
Number of pages | 11 |
ISBN (Electronic) | 9780123808868 |
DOIs | |
State | Published - 1 Jan 2011 |
Externally published | Yes |