Effects of controlled germination on selected physicochemical and functional properties of whole-wheat flour and enhanced γ-aminobutyric acid accumulation by ultrasonication

Junzhou Ding, Gary G. Hou, Boris V. Nemzer, Shanbai Xiong, Arnaud Dubat, Hao Feng

Research output: Contribution to journalArticlepeer-review

Abstract

Using hard red spring (HRS), hard white (HW), and soft white (SW) wheat, this study examined how germination time affected the functionality of whole-wheat flour (WWF) and enhancement of γ-aminobutyric acid (GABA) content through ultrasonication. The falling number values significantly decreased and the glucose content increased by 227–357% after 15 h of controlled germination. The setback value of WWF paste decreased from 654 to 6 cP (HW), 690 to 9 cP (SW), and 698 to 7 cP (HRS), respectively, showing significant decreases of starch retrogradation in an aqueous system. The gluten quality and dough mixing performance of WWF after 5–15 h of controlled germination was enhanced since gluten is less weakened during the dough heating stage of Mixolab testing. After a 72 h germination, the GABA content increased by 339% of the non-sprouting counterpart. Furthermore, the GABA content in the ultrasound-treated SW sample was 30.7% higher than that without ultrasound treatment.

Original languageEnglish (US)
Pages (from-to)214-221
Number of pages8
JournalFood chemistry
Volume243
DOIs
StatePublished - Mar 15 2018

Keywords

  • Controlled germination
  • Mixolab
  • Sprouted wheat
  • Ultrasound
  • Whole-wheat flour
  • γ-Aminobutyric acid (GABA)

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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