Studies On The Use Of Germinated Wheat Flour

In order to improve the germinated wheat utilization, high gluten wheat was chose in thisproject. The influence of germination treatment on structural characters of wheat grain, wheatflour physical and chemical characteristic, dough properties. The main research results of thispaper are as follows:1. Germination treatment on structural characters of wheat grain as follows: unit weight,cutin rate and flour yield reduced. Theirs kernel hardness were reduced and then increased.2. With the increase of germination treatment time the sedimentation values, fallingnumber values and gluten index had differently declined. The results of flour pastingproperties date showed that the peak viscosity, low viscosity, breakdown, final viscosity andpeak time showed a downward trend with increasing of germination treatment time. Therheological properties of the dough changed after wheat germination treatment. With theincrease of germination treatment time, water absorption, farinograph quality number of flourdropped gradually, and degree of softening increased. With the increase of germinationtreatment time the sugar of flour was increased, the potassium and magnesium in downwardtrend. The correlation analysis indicated that there are significant correlation between theprotein, falling number values, gluten index, sedimentation values and pasting properties,rheological properties of germinated wheat flour.3. Judging with the sensory evaluation, the optimum formula was obtained by singlefactor and orthogonal tests. The result as follows: germination time had the most significanteffect on the sensory score of the bread, followed in turn by yeast, sugar and bread flour andthe optimum formula was as follows: germination time25h, bread flour30%, sugar3%,yeast1.8%.Comparatively speaking, the texture of germinated wheat bread below not germinatedwheat bread. There were significant differences between them. The results of bread color dateshowed that the whiteness (H) and color L decreased after increased content, a, b increasedafter reducing content. There were significant differences between sprouted forty hours andnot germinated wheat. The correlation analysis indicated that there are significant correlationbetween gluten index, extension energy and the quality indicators of bread. 4. Making home-style pancake used germinated wheat flour as raw material. Theoptimum formula was obtained by orthogonal tests. The optimum formula was as follows:germination time25h, germinated wheat flour50%, dough made with boiling water50%,water65%. Dough made with boiling water had the most significant effect on the sensoryscore of the home-style pancake, followed in turn by germinated wheat flour, germinationtime and water.