DefinePK

Abstract

Germination of wheat seeds
will increase its nutritive values which is the result of amylolitic
and proteolitic enzymes activity. The use of germinated wheat flour
GWF also would affect the rheological and sensory parameters of produced
breads. The aim of this study was to determine the effects of GWF on
the qualitative characteristics of dough and bread. GWF was used in
different proportion in Barbari Lavash bread formulation mix. The
Farinograph, Extensograph, maltose value and sensory tests were done
on the Barbari Lavash bread and dough. Results from Farinograph and
Extensograph showed that enzymic hydrolysis of gluten which was the
effect of added GWF would cause the loss of strength of gluten lattice
and weaken the dough. The maltose values also indicated that by increase
in the amount of GWF in the mix, these values will increase, which they
are the effect of alpha-amylase on the starch and increase of reducing
sugars. Sensory evaluation of these two breads also indicated that the
addition of different percentages of GWF will affect the overall acceptance
of the breads and will reduce the bread quality. The results of this
research showed that in order to prevent wheat seed germination which
is one of the reasons to lower the flour and bread quality and cause
bread losses, the harvesting time, storage and handling condition need
serious controls.

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