STUDIES ON BREAD-MAKING FROM SPROUTED WHEAT

Wheat damage by rain and damp-weather sprouting accompanied by increased alpha-amylase levels have been of concern as they turn wheat unsuitable for bread-making. Inhibitory effect of some chemical reagents to suppress the excess alpha-amylase of sprouted/germinated wheat flour is one of the approaches used to tackle this problem. Sodium phosphates are particularly promising in improving dough properties and loaf characteristics of sprouted wheat flour. This work reports on the inhibitory effect of trisodium phosphate and disodium-hydrogen phosphate on alpha-amylase in terms of cold paste viscosities of wheat flour slurries in water. Test baking results on blends of sprouted and undamaged wheat flour with incorporation of phosphates and the effect on bread quality are also presented.