Effect of germination on the milling quality of wheat.

Leelavathi, K. and Selvaraj, S. and Haridas Rao, P. and Shurpalekar, S. R. (1985) Effect of germination on the milling quality of wheat. Indian Miller, 16 (1). 27, 29, 31, 33, 35-39, 9 ref..

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Abstract

Effect of sprouting or germination on the milling as well as physico-chemical characteristics of wheat grain was investigated. Hard wheat obtained from local market was germinated by soaking in water for 24 h and sprading on a wet sand bed covered with a wet jute cloth. The germinated wheat was dried to 10% moisture, conditioned to 4 moisture levels (10.0; 12.5; 15.0 and 17%) for 24 h and milling in a Buhler Laboratory roller mill. The controls (sound wheat) were conditioned to 15% moisture for 24 h. The wheat samples were also steamed in an autoclave for 3 min at atmospheric pressure and dried at room temp. to about 10% moisture level. Results showed that milling of hard wheat did not change on germination. There was no significant influence of change of conditioning periods and moisture on yield of flour. The increase in enzyme activity during germination, however, affected starch and proteins, which in turn affected the breadmaking quality of such flours. Steaming, even for short periods, eliminated the undesirable effects of enzymes but also denatured the protein to the extent that the flour lost its ability to form a dough suitable for breadmaking.

Item Type:	Article
Uncontrolled Keywords:	GERMINATION-; wheat, germination & milling quality of; MILLING-; WHEAT-; germination & milling quality of wheat
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Aug 2021 07:15
Last Modified:	13 Aug 2021 07:15
URI:	http://ir.cftri.res.in/id/eprint/6615

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