The impacts of germinating organic wheat: effects on phytic acid, resistant starch, and functional properties of flour, and sensory attributes of sourdough bread

Summary This study assessed the impact of germination duration on two varieties of wheat grown organically (Expresso and Syngenta SY Basalt (Basalt)). In Expresso, d‐glucose content increased from 0.06 g/100 g in the control to 0.55 g/100 g after a 24‐h germination period (P 

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Veröffentlicht in:International journal of food science & technology 2021-08, Vol.56 (8), p.3858-3865
Hauptverfasser: Stern, Alexandra L., Berstein, Julia, Jones, Stephen S., Blumberg, Jeffrey B., Griffin, Timothy S.
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Sprache:eng
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Zusammenfassung:Summary This study assessed the impact of germination duration on two varieties of wheat grown organically (Expresso and Syngenta SY Basalt (Basalt)). In Expresso, d‐glucose content increased from 0.06 g/100 g in the control to 0.55 g/100 g after a 24‐h germination period (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15002