Evolution of functional, thermal and pasting properties of sprouted whole durum wheat flour with sprouting time

Sprouted wheat wholemeal as a techno-functional ingredient in hard pretzels

There has been a growing interest in incorporating sprouted wheat wholemeal (SWW) into whole grain baking, driven by its heightened nutritional content and improved nutrient bioavailability. This study aimed to assess how substituting soft wheat flour (SWF) with various levels of wheat wholemeal (unsprouted and sprouted) impacts the quality and sensory characteristics of hard pretzel sticks, which are globally enjoyed as popular snacks. The dough samples containing wholemeal did not demonstrate the same extensibility as the SWF dough sample. Additionally, substituting SWF with wholemeal increased the resistance to extension. Analysis of the Raman spectra of SWF and two other selected dough samples containing 75 % unsprouted wheat wholemeal (UWW) or SWW indicated α-helix as the dominant protein secondary structure. As the ratio of wholemeal to SWF increased in both unsprouted and sprouted wheat pretzel samples, protein and fiber content increased and starch content decreased, resulting in a decreased peak viscosity in an RVA (Rapid Visco Analyzer) test. The findings also showed no significant difference in hardness between the SWF pretzel sample and all other samples (p > 0.05), except when SWF was replaced with the highest level (75 %) of SWW, resulting in a significantly softer texture. Color analysis revealed that the introduction of wholemeal led to a decrease in the L* value, indicating a darker surface appearance in the samples, likely due to the presence of bran. Finally, sensory evaluation determined that replacing SWF with 25 % SWW resulted in the creation of a sample most similar to SWF in terms of sensory attributes. This research paves the way for future studies and advancements in the formulation and analysis of pretzel dough, creating opportunities to improve both the quality of the product and consumer satisfaction.

Exploring the Impacts of Sorghum (Sorghum bicolor L. Moench) Germination on the Flour's Nutritional, Chemical, Bioactive, and Technological Properties

Germination is a natural, simple, and economical process used to improve the quality of nutritional and technological grains. In this study, native and sprouted sorghum flours were characterized regarding their technological properties (particle size distribution, water, and oil absorption capacity, swelling power and solubility, microscopy of starch granules, and pasting and thermal properties). Nutritional and phytochemical characterization profiles, including free sugars, fatty acids, organic acids, tocopherols, and phenolic compounds, were explored through chromatographic methods. The antioxidant, anti-inflammatory, and cytotoxic activities of the respective hydroethanolic extracts were also evaluated. The results showed that the germination process caused significant changes in the flour composition and properties, causing reduced gelatinization temperature and retarded starch retrogradation; an increased content of free sugars and total organic acids; and a decreased content of tocopherols and phenolic compounds. In terms of bioactivity, the sprouted sorghum flour extract showed better lipid-peroxidation-inhibition capacity and none of the extracts revealed hepatotoxicity or nephrotoxicity, which are important results for the validation of the use of the flours for food purposes. Germination is an efficient and alternative method for grain modification that gives improved technological properties without chemical modification or genetic engineering.

Effect of germination time on the compositional, functional and antioxidant properties of whole wheat malt and its end-use evaluation in cookie-making

This study investigated the effect of germination time on compositional changes and functionality of whole wheat malt flour (WMF) as well as its influence on cookie quality. The results illustrated that malting resulted in decreases of starch, protein, fat and ash, while it increased dietary fiber, carbohydrate and energy. Gel hydration, emulsifying and foaming ability, pasting viscosity decreased significantly, particularly during the first 2 days of germination. Both bound and immobilized water in WMF decreased with increasing germination time while the concentration and antioxidant capacity of extractable and hydrolyzable phenolic compounds (EPP and HPP) increased significantly in WMF and malt-based cookies. Flours changed from an integrated granular to an irregular tousy structure during germination. The incorporation of WMF induced a distorted "honey-like" comb structure to the cookies. Conclusively, controlled germination not only improves the physicochemical, functional properties of WMF but also increases nutrition value and technological performance of malt-based cookies.

Development of sorghum-based shortbread biscuits from "muskwari" flour

In order to produce biscuits from off-season sorghum, a local "Muskwari" sorghum was milled and sieved. This flour was used to produce shortbread biscuits with different substitutions rates of wheat flour to that of sorghum. The standard formulation of this same type of shortbread biscuits was used and biscuits were produced with incorporation rates of wheat flour to that of sorghum, from 0% to 100%, with a gap of 10 between two consecutives percentages. The technological characterization of the sorghum flour produced indicates a good water absorption capacity, and interesting solubility index and swelling rate. Technological aspect indicated that by changing speed and kneading time, resting the dough, it is possible to produce 100% sorghum flour shortbread biscuits. Shortbread biscuits made from 70% of wheat flour incorporation had the best average scores for overall preference criteria (6.97 ± 1.30), color (7.1 ± 1.45), and texture (6.62 ± 1.54). For smell and taste criteria, the 40% biscuits and the witness received the highest average scores, respectively, namely 6.77 ± 1.55 for smell and 7.12 ± 1.29 for taste. Analysis of the nutritional and energy intake of the control biscuit and the 70% substitution revealed that between the two, the latter had a significantly higher intake of total carbohydrates (58.51 g), dietary fiber (2.15 g), and total energy (454.1 kcal.