Improvement in sprouted wheat flour functionality: effect of time, temperature and elicitation
作者： Michał Świeca , Dariusz Dziki
DOI: 10.1111/IJFS.12881
关键词:
摘要: Summary This study was aimed at optimising conditions of wheat germination (temperature, time sprouting and elicitation) to improve its phenolics content, antioxidative capacity nutritional quality. Total antioxidant potential were improved most effectively after 4 days 20 °C. The highest reducing ability the quench free radicals (1.24 mg Trolox equivalent (TE) g−1 d.m. 0.38 mg TE g −1 d.m., respectively) determined for 4-day-old control willow + yeast elicited sprouts germinated kinetics starch protein mobilisation affected by conditions. digestibility found 2-day-old 20 °C, whereas lowest 25 °C. Starch more mobilised during Sprouting modify quality sprouts. A key role ascribed temperature sprouting, effect elicitation marginal.
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