Sprouted wheat flour for improving physical, chemical, rheological, microbial load, and quality properties of fino bread

被引：0

作者：

Badawy, Waleed Z. ^{[3
]}

Al-Dalain, Sati Y. ^{[4
]}

Abdelaziz, Manal ^{[5
]}

Elgabaly, Alaa A. ^{[5
]}

Morsy, Osama M. ^{[6
]}

Sami, Rokayya ^{[1
]}

Alshehry, Garsa ^{[1
]}

Aljumayi, Huda ^{[1
]}

Algarni, Eman ^{[1
]}

Abushal, Suzan A. ^{[7
]}

Almehmadi, Awatif M. ^{[8
]}

Bedaiwi, Ruqaiah I. ^{[9
]}

Kadi, Roqayah H. ^{[10
]}

Baakdah, Fadi ^{[11
,12
]}

Aljahani, Amani H. ^{[13
]}

Morsy, Mohamed K. ^{[2
]}

机构：

[1] Taif Univ, Coll Sci, Dept Food Sci & Nutr, PO 11099, Taif 21944, Saudi Arabia

[2] Benha Univ, Fac Agr, Dept Food Technol, POB 13736, Moshtohor, Qaluobia, Egypt

[3] Kafrelsheikh Univ, Fac Agr, Dept Food Technol, POB 33516, Kafr Al Sheikh, Egypt

[4] Al Balqa Appl Univ, Al Karak Univ Coll, Dept Med Support, POB 19117, Salt, Jordan

[5] Agr Res Ctr, Dept Microbiol, Cent Lab Residue Anal Pesticides & Heavy Met Food, Giza, Egypt

[6] Arab Acad Sci Technol & Maritime Transport, Fac Engn, Dept Basic & Appl Sci, Cairo, Egypt

[7] Taif Univ, Turabah Univ Coll, Program Food Sci & Nutr, POB 11099, Taif 21944, Saudi Arabia

[8] Umm Al Qura Univ, Fac Appl Med Sci, Dept Clin Nutr, Mecca 24382, Saudi Arabia

[9] Univ Tabuk, Fac Appl Med Sci, Dept Med Lab Technol, Tabuk 71491, Saudi Arabia

[10] Univ Jeddah, Coll Sci, Dept Biol Sci, Jeddah 21959, Saudi Arabia

[11] King Abdulaziz Univ, Fac Appl Med Sci, Dept Med Lab Sci, Jeddah 21589, Saudi Arabia

[12] King Abdulaziz Univ, King Fahd Med Res Ctr, Special Infect Agents Unit, Jeddah 21589, Saudi Arabia

[13] Princess Nourah bint Abdulrahman Univ, Coll Sports Sci & Phys Act, Dept Phys Sports Sci, POB 84428, Riyadh 11671, Saudi Arabia

来源：

OPEN CHEMISTRY | 2024年 / 22卷 / 01期

关键词：

sprouting; antioxidants; wheat grains; bread; functional; quality parameters; MICROBIOLOGICAL QUALITY; DURUM-WHEAT; SATIVA L; DOUGH; GERMINATION; ATTRIBUTES; COMPONENTS; OUTBREAK; CEREALS; HEALTH;

D O I：

10.1515/chem-2024-0030

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

The aim of this work was to improve the quality parameters, functional properties, and sensory attributes of the fino bread using sprouted whole wheat flour (SWWF) at different levels, i.e., 3, 6, and 9%. Results demonstrated that SWWF has two-fold phenolic compounds and antioxidant ability compared to unsprouted wheat. The SWWF was found to be high in protein, minerals, and fat while low in carbohydrates compared to the control sample. Additionally, the microbial loads of SWWF were within processing-acceptable limits. Dough stability and rheological attributes of wheat with SWWF were evaluated to predict the texture of the final bread. There was a positive correlation between stability time and mixed dough and texture parameters of wheat bread with SWWF. The bread made using SWWF was high in protein content. The panelists accepted the bread up to 9% SWWF addition from a sensory perspective. The findings demonstrated that SWWF might be suggested for utilization as an enhancer, particularly up to 9% addition in the bread-making industry.

引用

页数：13

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