Controlled sprouting in wheat increases quality and consumer acceptability of whole‐wheat bread. Issue 5 (15th July 2019)

• Record Type: Journal Article
• Authors: Johnston, Rachel; Martin, John M.; Vetch, Justin M.; Byker‐Shanks, Carmen; Finnie, Sean; Giroux, Michael J.
• Is Part Of: Cereal chemistry. Volume 96:Issue 5(2019)
• Page Start: 866
• Page End: 877
• Publication Date: 2019-07-15
• Subjects: sprouting -- wheat quality -- whole grain; Chemistry, Technical -- Periodicals; Baking -- Periodicals; Baking; Chemistry, Technical; Edible Grain; Food Analysis; Electronic journals; Periodicals; 664.72
• DOI: 10.1002/cche.10187
• Languages: English
• ISSNs: 0009-0352

Abstract

Abstract: Background and objectives: Intentional sprouting of grain to modify grain products nutritional composition and flavor has been in practice for thousands of years. However, few studies have tested the impact of controlled sprouting on wheat flour functionality and flavor. In this study, grain of nine hard red spring (HRS) wheat ( Triticum aestivum L) cultivars was sprouted with the goal of attaining a falling number (FN) value of 200 from a starting FN of 350 s. Paired samples of sprouted and sound HRS grain were then assayed for nutritional composition, functionality in bread baking, and in bread taste tests. Findings: Sprouting reduced grain hardness and test weight while increasing grain color brightness, yellowness, and redness. Whole‐sprouted grain flour had twice the alpha amylase activity and a large decrease in flour swelling power relative to sound grain flour. Sprouted flour also contained increased free amino acids and monosaccharides while having decreased sugar alcohol content. Total dietary fiber trended down in the sprouted grain flour while starch content remained unchanged. Whole‐grain flour color parameters were relatively unaltered by sprouting. Sprouting reduced dough mix times while increasing loaf volume. Sensory panel evaluations demonstrated that testers preferred bread prepared from sprouted grain flour to bread prepared from sound grain while also finding that sprouted grain bread tasted less bitter and grainy while also being perceived as sweeter and moister. Conclusions: The results demonstrate that controlled sprouting of wheat grain could be used to increase whole‐grain flour functionality in bread baking and consumer acceptability of whole‐grain foods. Significance and novelty: Sprouting of wheat to a FN of ~200 increases loaf volume and consumer preference of whole‐grain bread. Greater consumer acceptability could lead to increased consumption of whole‐grain bread.