The Protein Characteristics Studies And Utilizing Of Sprouted Wheat

The germination of wheat can happen before and after harvest, this cause seriouseconomic loss. In this experiment, we studied the wheat in different germination stages toknow the basic physical and chemical properties and gluten protein functional propertieschanges. We also mixed the normal wheat flour and germinated wheat flour in different ratesto see the affects of germinated wheat four to the dough rheological characteristics. We usedthis kind of mixture flour to make steam bread to study the changes of boiling characteristics,and to make bread to study the changes of the baking properties.The results showed that: As the wheat germination time was increased, the proteincontent was decreased a little bit, wet gluten content and sedimentation value are alsodecreased, but the falling number was increased. The functional properties of gluten proteinsof germinated wheat changed significantly, such as water and oil holding capacity wasincreased, foaming and foam stability was also increased, but emulsification and emulsionstability is decreased.For the rheological properties, after adding germination wheat flour, the farinographparameter such as water absorption time, development time, stability time and FarinographQuality Number were all decreased, but softening degree was increased. Adding10%germinated wheat flour, the farinograph parameter was almost same as the original flour, butfor20%, the farinograph parameter was decreased slightly. Adding30%germinated wheatflour, the changes were dramatically, and dough processing quality was deteriorating. For thetensile properties, the resistance and maximum resistance of mixture flour were decreased,dough is soft, and it is difficult for shaping.When the18hour germinated wheat was50%in the mixture flour, there was lesschange of bread quality and the affect of sensory evaluation and TPA was little. When addingthe germinated wheat with1/4shoot length (germination for35hours), bread hardness andchewiness changed greatly and sensory evaluation scores reduced, but still in good condition.When1/2shoot length (germination for41hours) germinated wheat is10%, the bread was infair condition. However, after it was increased to50%, the viscosity of bread was significantlyincreased and the internal structure was poor, this caused the rank of bread was bad. Forbaking quality, the addition of10%of the germinated wheat flour could increase the volumeof bread and lower the quality slightly, but when adding too much, the bread volume was decreased, the apparent was become worse, the crumb was sticky and the taste was bad.